I've seen photos of the huge, carved winter melons cooked with the soup inside, but never tried cooking with this vegetable originally a starblvd post by has anyone here made winter melon soup? I bought just a small slice yesterday and am going to give it a whirl. I found a recipe at recipes.chef2chef.net site that I will do a version of.
originally a starblvd post by MEF, Mar/3/2004 09:55:46 [-05 EST]
OK, so I just made a version of winter melon soup. What's it like? Well, winter melon must be related to vegetable marrow; it adds texture and just takes on the flavour of the stock. So, a useful ingredient that needs support.
I just saw some winter melon at a local Chinese market and suddenly remembered that yes, I have had winter melon. As I recall, I have an issue with its texture. My Singaporean friend made some fish? chicken? mushroom? soup once with winter melon in it. I thought it was vile--the soup itself was fine, it was the texture (or lack thereof) of the winter melon that made it horrible. I wonder now if she maybe overcooked it but she seemed to think it was fine. Maybe she was being polite and threw the whole mess out after I'd left.
originally a starblvd post by David, Mar/12/2004 08:54:56 [-05 EST]
I had never heard of "Winter Melon". After a little googling I see that I know it as the "Wax Gourd". I've never seen them available to buy.
originally a starblvd post by MEF, Mar/12/2004 09:12:48 [-05 EST]
You're right - they are the same thing. I'd never heard the term 'wax gourd' before. Here (Toronto) they are available in most Asian markets (usually in large slices). Mrs Brown has a good point - if this vegetable is overcooked it turns into a gelatinous mess.