Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I ask this because I don't like celery cooked. Every time I get Chicken with cashew nuts they always put a lot of celery which I don't care for. I usually ask for extra carrots and water chestnuts and tell them to leave out the celery. Last night I forgot to tell them to do this but I ate it and it was ok but I felt like the celery was the stronger flavor in the dish. Thoughts? funny thing is I like chopped celery in Tuna salad or raw with salt on it.
Just like most things, it's how it's cooked not so much as
what's in it
Most any Chicken dish is an example of this, two people
following the exact same recipe will 90% of the time
taste different especially when veggies are incorporated.
I feel differently because I like celery really well cooked, for instance in soup. That mitigates both the taste and the texture. I don't like raw or crunchy celery. So I don't care for it in stir-fry not because it's cooked, but because it isn't cooked enough.
I feel like too often, vegetables in Chinese food are basically raw. The broccoli and carrots seem to have been passed briefly over a flame, and are still hard and crunchy. I guess other people like them that way.
I feel differently because I like celery really well cooked, for instance in soup. That mitigates both the taste and the texture. I don't like raw or crunchy celery. So I don't care for it in stir-fry not because it's cooked, but because it isn't cooked enough.
I feel like too often, vegetables in Chinese food are basically raw. The broccoli and carrots seem to have been passed briefly over a flame, and are still hard and crunchy. I guess other people like them that way.
I love my crunchy stir-fry vegetables!
When I first moved to Texas and encountered green beans that had been boiled for hours until they were gray I was completely mystified as to how anybody could tolerate such vegetable abuse. I was even more shocked when I discovered that some of my coworkers loved them that way.
Since then, I've made my own country-style green beans that are soft but cooked no more than 40 minutes (with bacon, natch). They are pretty good with corn bread, but I'll always prefer my crunchy veg and DH won't even try them.
As for celery overpowering the Chinese food, I don't think it's the flavor, it's the amount. People expect Chinese food to be cheap, so over the years there is less and less meat and more and more veg. In this area the worse Chinese places load everything down with zucchini. I've learned to find places that charge a few dollars more for the entrees.
I use celery in soups and stews in moderation. But I like organic celery raw in salads or eaten with peanut butter better. I also use it in stir fries. I’ve never considered its flavor to be overpowering.
I have more trouble with cooked carrots! I don’t like too many in soup, for instance.
As for celery overpowering the Chinese food, I don't think it's the flavor, it's the amount. People expect Chinese food to be cheap, so over the years there is less and less meat and more and more veg. In this area the worse Chinese places load everything down with zucchini. I've learned to find places that charge a few dollars more for the entrees.
I love vegetables, so I don't mind lots of them in stir-fry, but I think it is just plain weird to be served cooked meat and raw vegetables together in a sauce. When I make stir-fry at home, the vegetables aren't cooked to pieces, but we're not gnawing on raw celery, carrots or broccoli either.
I love vegetables, so I don't mind lots of them in stir-fry, but I think it is just plain weird to be served cooked meat and raw vegetables together in a sauce. When I make stir-fry at home, the vegetables aren't cooked to pieces, but we're not gnawing on raw celery, carrots or broccoli either.
I don't consider the way I serve them to be raw, but I want them to still fight back. Broccoli can certainly be too raw in a stir-fry.
I love vegetables too and use a great deal in my own stir-fries, but the ones from cheap Chinese places around here are not very good, and the variety is lousy (zucchini, carrot, onion in everything), so I prefer to order dishes that are mostly comprised of meat from better restaurants, and then perhaps also a vegetarian entree like Chinese broccoli.
My husband would tell you we eat more vegetables than meat in this house. He'd be complaining a little.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
