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Cooking & Baking

beac

(9,992 posts)

30. I never do.

Reply to cbayer (Reply #5)

Mon Mar 5, 2012, 07:58 PM

Mar 2012

I think it might make the end result limp and "squishy."

The shreds are so thin and fine that you are really just cooking long enough to warm them through and wilt the basil. Do be sure to stir well while sauteeing to get all shreds cooked evenly.

Sometimes, there is a little bit of buttery "water" in the pan when you are done, but I just use a slotted spoon to dish up and that takes care of that!

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Yellow squash - need advice please [View all] cbayer Mar 2012 OP

deep fry it and cover it with chocolate sauce ... zbdent Mar 2012 #1

Now, if you had said *then sprinkle with bacon*, I would have been cbayer Mar 2012 #3

well, I am trying to keep it vegetarian ... zbdent Mar 2012 #4

Shred it (by hand using box shredder or in a Cuisinart) beac Mar 2012 #2

OK, I can go with that. cbayer Mar 2012 #5

I never do. beac Mar 2012 #30

Ooh.. I love yellow squash & zucchini... hlthe2b Mar 2012 #6

Running low on stores and don't have what I would need for a soup or stew, but cbayer Mar 2012 #8

My favorite way to cook them is baked w/ onion and parmesan cheese woodsprite Mar 2012 #7

I actually have everything I would need for this. It doesn't come out cbayer Mar 2012 #9

It didn't turn out soggy for me, though it has more moisture in it woodsprite Mar 2012 #35

Arghhhh, homework! I am so glad those days are behind me. cbayer Mar 2012 #36

That's one of those "last thing into the stir-fry" veggies. HopeHoops Mar 2012 #10

Note: We grew white pattypan this past season. My wife made "cole" slaw with it. HopeHoops Mar 2012 #11

OK, I am really thinking that this would be good. cbayer Mar 2012 #13

DANGER! DANGER WILL ROBINSON! - I wasn't kidding about it being addictive. HopeHoops Mar 2012 #16

Here's something yummy we do for a change of pace - NRaleighLiberal Mar 2012 #12

They aren't soggy after cooking? cbayer Mar 2012 #14

It's fine - they aren't crunchy, but the flavor may compensate for NRaleighLiberal Mar 2012 #15

If you have a grill set up... TreasonousBastard Mar 2012 #17

I do have a grill and could try that. cbayer Mar 2012 #18

I second the idea of grilling it Stinky The Clown Mar 2012 #19

This would be better than trying to skewer them, I think. cbayer Mar 2012 #20

If you grill them . . . . Stinky The Clown Mar 2012 #21

I've got a flap steak which I plan to marinate in soy sauce, balsalmic, maple syrup and garlic. cbayer Mar 2012 #22

Why not? And if you don't drizzle all of them... TreasonousBastard Mar 2012 #23

Good idea. I think I will put some marinade on some of it and just oil on the rest. cbayer Mar 2012 #26

if you don't end up grilling them maddezmom Mar 2012 #24

I love cream soups (but I like the real cream!) cbayer Mar 2012 #25

Yes, the kitchen is back to normal maddezmom Mar 2012 #27

He is sooooo miserable right now cbayer Mar 2012 #28

maybe he should make a strong hot toddy and drift off to sleep maddezmom Mar 2012 #29

Is it a yellow crookneck? Or is it the big oval spaghetti squash? kestrel91316 Mar 2012 #31

It looks like this: cbayer Mar 2012 #32

if it's a big yellow squash, it's not particularly edible, IMO Warpy Mar 2012 #33

Thanks to everyone who gave such great ideas here. While it didn't go that well, I am cbayer Mar 2012 #34