why cooked vegetables must be crispy rather that mushy?

[aeonner015]

please give example of a vegetable.

 

[tonksloopy]

example: broccoli, love it crispy, hate it mushy.

well one reason why it should be a bit crispy is because it retains the vitamins and nutrients it offers (raw is even better), but cooking it until mushy leaves only traces of it.
another reason is texture, mushiness when it comes to vegetables is yucky.

 

[GibsonEssGee]

The trick is to cook them between crunchy and mushy so they are just at that "melt in your mouth" stage. Sprouts and carrots are prime examples.

 

[La Vie Boheme]

There is no rule that says vegetables MUST be crispy but some are better if they are cooked "tender crisp" (Broccoli, green beans etc). Some vegetables are fine on the mushy side (potatoes, carrots)

 

[Emily]

Because the texture of overcooked veggies is just that... mushy. And it's personal preference whether you like them more on the crispy side, the mushy side, or somewhere in between. It's not that you MUST have them crispy, it's just that a majority of people like them that way.

Take cooked carrots for example. I personally much prefer them with a little bit of crunch left, as opposed to mushing apart in my mouth. Someone else, though, may like them that way. It doesn't mean you HAVE to cook them one way or the other... just do whatever you prefer.

 

[Alison H]

If you overcook them, the vitamin content is lost.

Sprouts etc.

 

[Paranormal Kitty]

They taste like crap when they are mushy. I've noticed a lot of southern cooks will cook vegetables to mush and I think it's disgusting.