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The original was posted on /r/askculinary by /u/meowmeowMIXER8 on 2023-09-12 21:12:34.
I have been making sarson ka saag. Most recipes instruct to boil the leafy greens (mustard, spinach) for 2-5 minutes, then mash or purée, then sauté like any other masala.
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since I eventually throw the boiled leaves in the blender, do I have to cut them up at all or could I just break the mustard leaves in half and leave spinach as is? Does have more surface area or breaking cell wall accomplish anything during the boiling step?
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what would be the expected outcome if one were to skip the boiling altogether? Simply chop, throw in blender, and sauté the raw blend longer.
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some instruct to throw the boiled leaves in ice to stop the cooking process. Our fridge sucks and doesn’t make enough ice for that. To compensate, I just throw leaves in once rolling boil, let it return to rolling and immediately remove since it so hot I’m sure it continues to cook even in the blender. Should I just take leaves out after 1 min, regardless if it returned to a rolling boil?
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is there any cooking that I am trying to accomplish when I finally sauté them? Is it simply to bring it together with the spices and ginger/onions/garlic? Or am I looking for a taste or texture change?