h a l f b a k e r yI CAN HAZ CROISSANTZ?
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The real problem with steaming Bok Choy over a pot of boiling water is that the leaves cook before the shoots. It's really hard to find the sweet spot between a crunchy stalk and limp leaves.
What I propose is a water-boiling chamber whose top half is jacketed with a water-cooler so that there is
a sharp temperature gradient within the cooking chamber. The vegetable is positioned upright in the vessel so that the shoots occupy the space below the level of the cooling jacket while the leaves rest above the level of the jacket. This should make it so that the shoots cook faster than the leaves, resulting in a more evenly-cooked Bok Choy.
Figure 1
http://www.growingi...anghai_Bok_Choy.jpg
Shanghai Bok Choy [Cuit_au_Four, Sep 20 2016]
Figure 2
https://cdn.hackada...041430191657510.jpg
A jacketed condenser for heating under reflux. In the cooker, the leaves would go in the tubular part, while the shoots would sit in the bulb. [Cuit_au_Four, Sep 20 2016]
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Annotation:
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For safety reasons, all green vegetables must be boiled for at least a week, until they are reduced to a pale yellow slurry. |
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This is the foundation of the great British culinary (?) tradition of putting the sprouts for Christmas Dinner on to boil in late October. |
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Historically, it used to be the Autumn equinox, around the 21st of September, but with improvements in pressure cookers it has been determined that the transition from BST to GMT, allowing two months of cooking time, is acceptable. |
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Only two months? Is this a new extreme sport? |
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Initially read as "Boy George Cooker". |
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More of an extreme pastime. |
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<Refers to Wikipedia to find out who boy George was> |
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"CookerCookerCooker Chameleon..." |
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A perfectly steamed bun for you. |
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//<Refers to Wikipedia to find out who boy George was>// That must've made your day. |
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Prompting me to check to see if he's changed his look any in the last few decades. He has. Surprisingly not an improvement, though he still gets marks for originality. |
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There's nothing original about being a <rant about overpaid talentless egotistical nomarks> |
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