On the Food network they boil potatoes, but they poach carrots. They poach turkey, but they boil eggs. They sauté’ onions, but they fry eggs in the same pan. Likewise, they fry hash browns, but they sauté’ onions in the same pan before adding the potatoes.
I can go on for days.
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Firstly, I appreciate you breaking it down! I knew they were different terms, but never really knew them outside of the standard ‘poached eggs’.
Secondly, soggy carrots can get bent. If it doesn’t crunch it’s not for me.
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You might be mildly allergic? Bananas as soon as they hit my stomach make me feel like I’m going to throw up.
Can’t stand soggy carrots. I can eat them in soup, but it’s not my favorite. I much prefer roasted or stir fried. Actually most veggies, I prefer that way.
I feel like I shouldn’t like them. By description alone it sounds awful but for some reason, soggy carrots in a stew are fantastic and I prefer them to the more carefully cooked carrots you might get from a more upmarket version of the same dish. Somehow the now more mild sweetness with the strong kick if what they were cooked in a small and yielding bite is pleasant to me. I’m definitely in the minority though.
I really think it’s a texture thing for me. But I also don’t really get a lot of flavor when I eat soggy carrots. It just taste like mush to me. Roasting them really brings out the flavor for me as well as gives it a nice texture. Slightly burnt is so good. I love raw carrots as well.