tag:blogger.com,1999:blog-36230402.post2181014514975869340..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: Faster beetrootNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-36230402.post-74445312621504337622011-11-17T11:35:06.159+00:002011-11-17T11:35:06.159+00:00Sarah - I'm sure my greengrocer, and the Alger...Sarah - I'm sure my greengrocer, and the Algerian shops round here, wouldn't mind.<br /><br />Elwyn - Some people love pressure cookers, even for cooking stews (yes, you lock in the flavour, but don't you toughen the meat by subjecting it to this treatment?). What puts me off is the thought of opening the thing, testing the beetroot (or chick peas, of whatever), finding it's not ready, and having to start the process over again. But perhaps that's a prejudice.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-51236173208308033522011-11-17T09:32:54.824+00:002011-11-17T09:32:54.824+00:00A pressure cooker is wonderful for cooking beetroo...A pressure cooker is wonderful for cooking beetroots.elwynhttps://www.blogger.com/profile/02336734506371044648noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-43874286868513024022011-11-17T09:28:30.780+00:002011-11-17T09:28:30.780+00:00i think you'd have to scratch it with your fin...i think you'd have to scratch it with your fingernailSarah Longnoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-25001223544030001292011-11-17T08:44:35.781+00:002011-11-17T08:44:35.781+00:00Yes, the vinegar/beetroot combination is good. Per...Yes, the vinegar/beetroot combination is good. Perhaps the answer is to add the vinegar at the end, when the beetroot is soft, and to let it simmer for a further five minutes or so.<br /><br />My first reaction on peeling a sweet potato and discovering it to be white was to assume that it would be flavourless - but that turned out not to be true. I'm not sure how one tells the colour of the skin from the outside, though. N xNicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-19848817261008862422011-11-17T08:35:09.798+00:002011-11-17T08:35:09.798+00:00that's funny, I also cooked that Angela Hartne...that's funny, I also cooked that Angela Hartnett recipe over the weekend. Like you, I found the quartered beetroot uncooked after 15 mins, so cut each piece in half again, then it was done after a further 15 mins. Tasty with the vinegar, etc. For the recipe I used sweet potatoes from a middle eastern shop which turned out to have white flesh, instead of orange - delicious, and much silkier than the orange versionSarah Longnoreply@blogger.com