Thread 21465074

Looking to make my usual beef brocoli but don't have brocoli and instead zucchini. wondering how to prepare the zucchini before throwing it into the sauce to coat it. I don't mind if it's half-raw and crunchy.
Should I fry it up? Blanch it a few minutes? Airfry it?

Peel off the skin and cook said peels in whatever fat medium until it gets crispy then add it to your beef cornstarch mix, then de seed or dont depending on your zucc (or personal preference) then cut into batons and simmer it in said beefy mixture
Zucc is fairly delicate so you want as little heat treatment as possible

>>21465080
The peel thing sounds interesting, did you try that yourself?

>>21465119
Yeah im a huge texturefag so i wanted to find a way to make the skin slightly less woody and not make the meat soggy and slimy
What i did was peel them and buried it into my salt borg which i use for pulling out biterness from endive
Then julienned them and shallow fat fried them after 24hr+ salt marinade

>>21465119
She's a retard and her instructions are awful. Case in point: >>21465123
>>21465074 (OP)
Zukes are fairly soft. Just wash, cut and stir fry. That's it. No further prep required. I legit have leftover zucchine in the fridge (in a savoury custard as a pasta sauce) right now and cook the motherfuckers often.

>>21465132
>refining a vegetable is bad
Unironically kill yourself

Quarter turn lengthwise, then cut into thumb length sticks and fry them up to brown them.

>>21465150
*Them
Go fuck yourself autoincorrect

>>21465143
It's not refining, it's overcomplicating a very simple vegetable

>>21465164
This.
>>21465143
More accurately, I simply didn't believe she's/you've done any of the things she/you claimed to do in her/your posts, especially after claiming the skin is woody. If I'm wrong and she's/you've actually done it, then my only guess is that she's/you're confusing marrow for zukes.
Marrows are much larger, have woody skin and benefit from deseeding. But they're also pretty uncommon in most kitchens and supermarkets these days and I think they were only ever a mainstay in the UK and Southern hemisphere Anglo nations.
The rest of the world rightly prefer the younger vegetable, zukes.