Why do restaurants serve nearly raw vegetables as cooked?
Discussion
Today I had a lovely fish and shellfish pie in a local restaurant but served with near raw asparagus. I asked for the asparagus to be cooked till it was soft and it was returned still too hard for the table knife to cut it. I returned it again to be cooked 'very soft' and cited health reasons as to why, but once again it came back hard. The waitress said she doubted whether it would be any different to the last time, which was true, my wanting it cooked more had been ignored by the kitchen. I gave up after that and managed to eat the top most tips of the asparagus but left the stems.
Why do restaurants want to serve nearly raw vegetables when most middle aged/old folk want them cooked?
Why do restaurants want to serve nearly raw vegetables when most middle aged/old folk want them cooked?
condor said:
Today I had a lovely fish and shellfish pie in a local restaurant but served with near raw asparagus. I asked for the asparagus to be cooked till it was soft and it was returned still too hard for the table knife to cut it. I returned it again to be cooked 'very soft' and cited health reasons as to why, but once again it came back hard. The waitress said she doubted whether it would be any different to the last time, which was true, my wanting it cooked more had been ignored by the kitchen. I gave up after that and managed to eat the top most tips of the asparagus but left the stems.
Why do restaurants want to serve nearly raw vegetables when most middle aged/old folk want them cooked?
did you have the right dentures in?Why do restaurants want to serve nearly raw vegetables when most middle aged/old folk want them cooked?
Efbe said:
did you have the right dentures in?
I didn't have any dentures in. There's a lot of reasons why people want soft vegetables apart from being easy to chew. It's also easier to swallow. I am attending another group Christmas meal next week and we have specifically requested soft veg as the previous year ( we are having it at the same hotel) it was so hard it couldn't be eaten.
Perhaps they do it on purpose so it can be made into soup later on.
condor said:
10 mins for carrots and sprouts is more than enough. Parsnips for 7 mins, broccoli for 4 mins. This is not days on end.
Sounds very much like MrsMercs timings in the steamer - a carefully timed operation throughout the whole meal preparation - I ought to take more notice in future, but she seems happy - leaving me to creating lump free gravy, and carving. We all have our jobs.The only veg that needs longer is soaked marrowfat peas. My favourite time of year coming - Xmas day marrowfat then cold leftovers spread in sarnies ! A colleague also has these - although MrsMercs side of the family find it a bit weird.
condor said:
10 mins for carrots and sprouts is more than enough. Parsnips for 7 mins, broccoli for 4 mins. This is not days on end.
10 minutes for sprouts?!? : yuck: How can you cook parsnips for less?I hate overdone veg, and feel 4 minutes for broccoli is too much, but each to their own. 10 minutes for sprouts though... Do you like the brown and smelling of farts?
Fastchas said:
I'm not making this up...my Mum puts the veg on before putting meat in the oven.
I weighed 10st (6' tall)up to the age of 25 before I left home. I'm now 13st.
My Mum used to give them 20 minutes in a pressure cooker. Surprised there was anything left to spoon out after that. I weighed 10st (6' tall)up to the age of 25 before I left home. I'm now 13st.
I bet your meat spent at least 3 hours in the oven too
Speed 3 said:
My Mum used to give them 20 minutes in a pressure cooker. Surprised there was anything left to spoon out after that.
Same as mine. Me and my brother hated sprouts, but if she got a load cheap - or free - we'd have eat mountains of the bloody things that had been pressure cooked for hours...Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff