axariotisxy
Member
I have noticed in Greek restaurants that the vegetables I am served are always soft. I like them this way, they are way easier to digest than the half-raw vegetables served in typical restaurant situations.
They are not only soft, but the perfect amount of softness - they aren't falling apart and still taste great. So, I tried to cook my vegetables a little longer at home and it was a disaster. They got too soft and everything fell apart. Any tips?
They are not only soft, but the perfect amount of softness - they aren't falling apart and still taste great. So, I tried to cook my vegetables a little longer at home and it was a disaster. They got too soft and everything fell apart. Any tips?