Saturday, August 28, 2010



Soybean sprouts, which I've always enjoyed eating. Firm, crunchy stalks, and the lovely beans on top that lends itself well to a variety of different dishes. This was going to make up the bottom layer of our poached fish. A major issue I have with eating this in restaurants is the improper cleaning and prep work. The stalks have a single root at the end, that must be snapped off. These also cook quickly, so the key is to make sure that the texture is not ruined by overzealous heat.


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