tag:blogger.com,1999:blog-36230402.post2745008661364596158..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: Asparagus, olive and cheese frittataNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-36230402.post-4903433016476279062009-01-10T16:35:00.000+00:002009-01-10T16:35:00.000+00:00Yes, that does work. You have to be careful, thoug...Yes, that does work. You have to be careful, though. As Harold McGee points out: "excessively alkaline conditions can turn vegetable texture to mush, speed the destruction of vitamins, and leave a soapy off-taste".Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-60014597717963509812009-01-07T17:16:00.000+00:002009-01-07T17:16:00.000+00:00Try a pinch of bicarbonate of soda in the greens. ...Try a pinch of bicarbonate of soda in the greens. It will be perfectly green.Anonymoushttps://www.blogger.com/profile/09126603246156639778noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-26093188119730987442008-07-07T12:59:00.000+01:002008-07-07T12:59:00.000+01:00P.s. Joe, sorry not to leave a message on your blo...P.s. Joe, sorry not to leave a message on your blog. I'm a bit wary of leaving my email, even if it is confidential. Silly, no doubt.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-38699280681539362942008-07-07T10:22:00.000+01:002008-07-07T10:22:00.000+01:00Thanks, Joe. Most of the spinach I buy throws off ...Thanks, Joe. Most of the spinach I buy throws off a lot of water, and would leave me with a pan full of liquid before I poured in the eggs. So I would probably cook it apart and squeeze out the moisture before adding it to my frying pan. But different conditions prevail in different kitchens; and different techniques work for different cooks. All we can tell people is: "This worked for me -- I hope it works for you."Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-41797189384472344152008-07-07T01:33:00.000+01:002008-07-07T01:33:00.000+01:00Hey Nicolas, love the blog. I just made frittata ...Hey Nicolas, love the blog. I just made frittata for breakfast a few days ago. Come by and check it out and let me know what you think.<BR/><BR/>Joe<BR/><BR/>http://cookingquest.wordpress.comJoe Hornhttps://www.blogger.com/profile/03066784351316135612noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-57233909351720039222008-07-03T20:39:00.000+01:002008-07-03T20:39:00.000+01:00So simple! *slaps head*Thanks for that Nicholas, v...So simple! *slaps head*<BR/><BR/>Thanks for that Nicholas, very helpful!Janhttps://www.blogger.com/profile/07060649677846333124noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-27218779818331816662008-07-02T08:14:00.000+01:002008-07-02T08:14:00.000+01:00While acidity leeches the green chlorophyll from g...While acidity leeches the green chlorophyll from greens, it fixes the colour in red cabbage. Cooking the cabbage with lemon juice or vinegar, and/or with apples, should help.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1973809935793950382008-07-01T20:04:00.000+01:002008-07-01T20:04:00.000+01:00Sounds like the perfect light bite.I always boil m...Sounds like the perfect light bite.<BR/><BR/>I always boil my greens in an uncovered pan, but through habit tend to undercook them slightly, retaining much of the colour. I have also heard of the iced-water approach, though I can't say I've tested either method. If you find a way to stop red cabbage losing nearly all its colour after a few minutes in the water, I'm all ears!Janhttps://www.blogger.com/profile/07060649677846333124noreply@blogger.com