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cooking method


New Member
Sometimes we like to cook vegetables (usually zucchini, squash, onions, and peppers) in a foil packet on the grill. They turn out really great except the texture gets a bit mushy. Is that inevitable due to the vegetables chosen or cooking method or is there something I can do about it?
The mushy texture is usually caused by several ingredients/products: tenderizer enzymes, baking soda, ginger, mango, honey, or pineapple... Also, I suppose the mixture of overcooked veggies might produce a mushy texture in a meatloaf recipe. You should review the recipe and see what potential products become soft losing their initial shape.
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