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How long do vine leaves need to be cooked for?
The Next CEO of Stack OverflowHow long and at what temperature do the various parts of a chicken need to be cooked?How Long to Bake Frozen Artichoke Hearts?How should I prepare dried chickpeas?How long should Lamb leg steaks be cooked for?How long to boil crab for?How long to steam eggs for? (Instead of hard boiling)How long to steam fish for?How long does it actually take to extract tea compounds from leaves using the boiling method?How long should pearl barley be boiled for?how long to boil rice for Biryani?
I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be enough to cook the leaves. Most recipes for stuffed vine leaves cook for long enough to cook the filling as well, so I can't get an idea of how long the leaves need. Other recipes are based on oven cooking them until crispy. I'm planning to simmer them in a covered pan or steam them over some new potatoes, as I can do that outside to avoid heating the house (we're having a heatwave here). I expect to par-cook/blanch the leaves first as apparently that makes them easier to roll.
So how long do vine leaves themselves take to steam/simmer?
cooking-time
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
add a comment |
I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be enough to cook the leaves. Most recipes for stuffed vine leaves cook for long enough to cook the filling as well, so I can't get an idea of how long the leaves need. Other recipes are based on oven cooking them until crispy. I'm planning to simmer them in a covered pan or steam them over some new potatoes, as I can do that outside to avoid heating the house (we're having a heatwave here). I expect to par-cook/blanch the leaves first as apparently that makes them easier to roll.
So how long do vine leaves themselves take to steam/simmer?
cooking-time
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
add a comment |
I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be enough to cook the leaves. Most recipes for stuffed vine leaves cook for long enough to cook the filling as well, so I can't get an idea of how long the leaves need. Other recipes are based on oven cooking them until crispy. I'm planning to simmer them in a covered pan or steam them over some new potatoes, as I can do that outside to avoid heating the house (we're having a heatwave here). I expect to par-cook/blanch the leaves first as apparently that makes them easier to roll.
So how long do vine leaves themselves take to steam/simmer?
cooking-time
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be enough to cook the leaves. Most recipes for stuffed vine leaves cook for long enough to cook the filling as well, so I can't get an idea of how long the leaves need. Other recipes are based on oven cooking them until crispy. I'm planning to simmer them in a covered pan or steam them over some new potatoes, as I can do that outside to avoid heating the house (we're having a heatwave here). I expect to par-cook/blanch the leaves first as apparently that makes them easier to roll.
So how long do vine leaves themselves take to steam/simmer?
cooking-time
cooking-time
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
edited Jul 9 '18 at 9:36
Chris H
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
asked Jul 1 '18 at 10:36
Chris HChris H
20.8k13861
20.8k13861
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
As you're going to blanch the vine leaves until they are easy to roll, no additional time is needed to cook them...
If you add cold ingredients like cheese to the filling or if you freeze them, it's a good idea to steam them a bit more for perfectly warm and properly cooked Dolmades...
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
So "easy to roll" = "good to eat"? Having never cooked and rarely eaten them that's what I didn't know.
– Chris H
Jul 1 '18 at 11:51
Yup. I do freeze mine, so I still steam them to heat them up though as it's easier to make a large batch than a small batch so if this is your first batch, I'd advise you to do the same or blanch them 10 seconds longer if you intend to eat them cold.
– Fabby
Jul 1 '18 at 12:04
1
In the end the filling cooled a little while I was fiddling about (plus I added cold cheese) so a few minutes steaming was needed by the filling. They turned out rather nicely, but my rolling technique could use some work!
– Chris H
Jul 2 '18 at 10:21
1
I'm happy they turned out well for you! Question upvoted so more people can find something that'll work for them.
– Fabby
Jul 2 '18 at 16:48
add a comment |
The leaves don't need any cooking at all. You can eat them raw, you can wrap filling in raw leaves, you can wrap filling in blanched leaves, you can wrap filling in leaves which have been canned and cooked to mushiness in the process - anything goes.
In practical terms, blanching first will make it easiest on you and the next cook. Raw leaves will tend to unroll with time, so if you store the prepared sarmas, they will get messy and the filling will fall out. If you cook them longer, you are just wasting time and reducing the taste. So, blanching is the sweet spot indeed. But you are not bound to it in any way.
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
add a comment |
Depends on the type of vine leave. In my experience, some take 1 hour of simmering, while other types take up to 3 hours. I
You can always test the vine leaves to see if they are tender enough. They should break easily with a fork.
answered 1 hour ago
BahLeavesBahLeaves
1
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
This seems very different to the other answers, which worked well for me. I wonder why.
– Chris H
38 mins ago
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
As you're going to blanch the vine leaves until they are easy to roll, no additional time is needed to cook them...
If you add cold ingredients like cheese to the filling or if you freeze them, it's a good idea to steam them a bit more for perfectly warm and properly cooked Dolmades...
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
So "easy to roll" = "good to eat"? Having never cooked and rarely eaten them that's what I didn't know.
– Chris H
Jul 1 '18 at 11:51
Yup. I do freeze mine, so I still steam them to heat them up though as it's easier to make a large batch than a small batch so if this is your first batch, I'd advise you to do the same or blanch them 10 seconds longer if you intend to eat them cold.
– Fabby
Jul 1 '18 at 12:04
1
In the end the filling cooled a little while I was fiddling about (plus I added cold cheese) so a few minutes steaming was needed by the filling. They turned out rather nicely, but my rolling technique could use some work!
– Chris H
Jul 2 '18 at 10:21
1
I'm happy they turned out well for you! Question upvoted so more people can find something that'll work for them.
– Fabby
Jul 2 '18 at 16:48
add a comment |
As you're going to blanch the vine leaves until they are easy to roll, no additional time is needed to cook them...
If you add cold ingredients like cheese to the filling or if you freeze them, it's a good idea to steam them a bit more for perfectly warm and properly cooked Dolmades...
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
So "easy to roll" = "good to eat"? Having never cooked and rarely eaten them that's what I didn't know.
– Chris H
Jul 1 '18 at 11:51
Yup. I do freeze mine, so I still steam them to heat them up though as it's easier to make a large batch than a small batch so if this is your first batch, I'd advise you to do the same or blanch them 10 seconds longer if you intend to eat them cold.
– Fabby
Jul 1 '18 at 12:04
1
In the end the filling cooled a little while I was fiddling about (plus I added cold cheese) so a few minutes steaming was needed by the filling. They turned out rather nicely, but my rolling technique could use some work!
– Chris H
Jul 2 '18 at 10:21
1
I'm happy they turned out well for you! Question upvoted so more people can find something that'll work for them.
– Fabby
Jul 2 '18 at 16:48
add a comment |
As you're going to blanch the vine leaves until they are easy to roll, no additional time is needed to cook them...
If you add cold ingredients like cheese to the filling or if you freeze them, it's a good idea to steam them a bit more for perfectly warm and properly cooked Dolmades...
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
As you're going to blanch the vine leaves until they are easy to roll, no additional time is needed to cook them...
If you add cold ingredients like cheese to the filling or if you freeze them, it's a good idea to steam them a bit more for perfectly warm and properly cooked Dolmades...
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
edited Jul 2 '18 at 16:51
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
answered Jul 1 '18 at 11:27
FabbyFabby
5,5561639
5,5561639
So "easy to roll" = "good to eat"? Having never cooked and rarely eaten them that's what I didn't know.
– Chris H
Jul 1 '18 at 11:51
Yup. I do freeze mine, so I still steam them to heat them up though as it's easier to make a large batch than a small batch so if this is your first batch, I'd advise you to do the same or blanch them 10 seconds longer if you intend to eat them cold.
– Fabby
Jul 1 '18 at 12:04
1
In the end the filling cooled a little while I was fiddling about (plus I added cold cheese) so a few minutes steaming was needed by the filling. They turned out rather nicely, but my rolling technique could use some work!
– Chris H
Jul 2 '18 at 10:21
1
I'm happy they turned out well for you! Question upvoted so more people can find something that'll work for them.
– Fabby
Jul 2 '18 at 16:48
add a comment |
So "easy to roll" = "good to eat"? Having never cooked and rarely eaten them that's what I didn't know.
– Chris H
Jul 1 '18 at 11:51
Yup. I do freeze mine, so I still steam them to heat them up though as it's easier to make a large batch than a small batch so if this is your first batch, I'd advise you to do the same or blanch them 10 seconds longer if you intend to eat them cold.
– Fabby
Jul 1 '18 at 12:04
1
In the end the filling cooled a little while I was fiddling about (plus I added cold cheese) so a few minutes steaming was needed by the filling. They turned out rather nicely, but my rolling technique could use some work!
– Chris H
Jul 2 '18 at 10:21
1
I'm happy they turned out well for you! Question upvoted so more people can find something that'll work for them.
– Fabby
Jul 2 '18 at 16:48
So "easy to roll" = "good to eat"? Having never cooked and rarely eaten them that's what I didn't know.
– Chris H
Jul 1 '18 at 11:51
So "easy to roll" = "good to eat"? Having never cooked and rarely eaten them that's what I didn't know.
– Chris H
Jul 1 '18 at 11:51
Yup. I do freeze mine, so I still steam them to heat them up though as it's easier to make a large batch than a small batch so if this is your first batch, I'd advise you to do the same or blanch them 10 seconds longer if you intend to eat them cold.
– Fabby
Jul 1 '18 at 12:04
Yup. I do freeze mine, so I still steam them to heat them up though as it's easier to make a large batch than a small batch so if this is your first batch, I'd advise you to do the same or blanch them 10 seconds longer if you intend to eat them cold.
– Fabby
Jul 1 '18 at 12:04
1
1
In the end the filling cooled a little while I was fiddling about (plus I added cold cheese) so a few minutes steaming was needed by the filling. They turned out rather nicely, but my rolling technique could use some work!
– Chris H
Jul 2 '18 at 10:21
In the end the filling cooled a little while I was fiddling about (plus I added cold cheese) so a few minutes steaming was needed by the filling. They turned out rather nicely, but my rolling technique could use some work!
– Chris H
Jul 2 '18 at 10:21
1
1
I'm happy they turned out well for you! Question upvoted so more people can find something that'll work for them.
– Fabby
Jul 2 '18 at 16:48
I'm happy they turned out well for you! Question upvoted so more people can find something that'll work for them.
– Fabby
Jul 2 '18 at 16:48
add a comment |
The leaves don't need any cooking at all. You can eat them raw, you can wrap filling in raw leaves, you can wrap filling in blanched leaves, you can wrap filling in leaves which have been canned and cooked to mushiness in the process - anything goes.
In practical terms, blanching first will make it easiest on you and the next cook. Raw leaves will tend to unroll with time, so if you store the prepared sarmas, they will get messy and the filling will fall out. If you cook them longer, you are just wasting time and reducing the taste. So, blanching is the sweet spot indeed. But you are not bound to it in any way.
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
add a comment |
The leaves don't need any cooking at all. You can eat them raw, you can wrap filling in raw leaves, you can wrap filling in blanched leaves, you can wrap filling in leaves which have been canned and cooked to mushiness in the process - anything goes.
In practical terms, blanching first will make it easiest on you and the next cook. Raw leaves will tend to unroll with time, so if you store the prepared sarmas, they will get messy and the filling will fall out. If you cook them longer, you are just wasting time and reducing the taste. So, blanching is the sweet spot indeed. But you are not bound to it in any way.
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
add a comment |
The leaves don't need any cooking at all. You can eat them raw, you can wrap filling in raw leaves, you can wrap filling in blanched leaves, you can wrap filling in leaves which have been canned and cooked to mushiness in the process - anything goes.
In practical terms, blanching first will make it easiest on you and the next cook. Raw leaves will tend to unroll with time, so if you store the prepared sarmas, they will get messy and the filling will fall out. If you cook them longer, you are just wasting time and reducing the taste. So, blanching is the sweet spot indeed. But you are not bound to it in any way.
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
The leaves don't need any cooking at all. You can eat them raw, you can wrap filling in raw leaves, you can wrap filling in blanched leaves, you can wrap filling in leaves which have been canned and cooked to mushiness in the process - anything goes.
In practical terms, blanching first will make it easiest on you and the next cook. Raw leaves will tend to unroll with time, so if you store the prepared sarmas, they will get messy and the filling will fall out. If you cook them longer, you are just wasting time and reducing the taste. So, blanching is the sweet spot indeed. But you are not bound to it in any way.
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
answered Jul 2 '18 at 10:10
rumtscho♦rumtscho
82.7k28191357
82.7k28191357
add a comment |
add a comment |
Depends on the type of vine leave. In my experience, some take 1 hour of simmering, while other types take up to 3 hours. I
You can always test the vine leaves to see if they are tender enough. They should break easily with a fork.
answered 1 hour ago
BahLeavesBahLeaves
1
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
This seems very different to the other answers, which worked well for me. I wonder why.
– Chris H
38 mins ago
add a comment |
Depends on the type of vine leave. In my experience, some take 1 hour of simmering, while other types take up to 3 hours. I
You can always test the vine leaves to see if they are tender enough. They should break easily with a fork.
answered 1 hour ago
BahLeavesBahLeaves
1
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
This seems very different to the other answers, which worked well for me. I wonder why.
– Chris H
38 mins ago
add a comment |
Depends on the type of vine leave. In my experience, some take 1 hour of simmering, while other types take up to 3 hours. I
You can always test the vine leaves to see if they are tender enough. They should break easily with a fork.
answered 1 hour ago
BahLeavesBahLeaves
1
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Depends on the type of vine leave. In my experience, some take 1 hour of simmering, while other types take up to 3 hours. I
You can always test the vine leaves to see if they are tender enough. They should break easily with a fork.
answered 1 hour ago
BahLeavesBahLeaves
1
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 1 hour ago
BahLeavesBahLeaves
1
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 1 hour ago
BahLeavesBahLeaves
1
answered 1 hour ago
BahLeavesBahLeaves
1
1
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
BahLeaves is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
This seems very different to the other answers, which worked well for me. I wonder why.
– Chris H
38 mins ago
add a comment |
This seems very different to the other answers, which worked well for me. I wonder why.
– Chris H
38 mins ago
This seems very different to the other answers, which worked well for me. I wonder why.
– Chris H
38 mins ago
This seems very different to the other answers, which worked well for me. I wonder why.
– Chris H
38 mins ago
add a comment |
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