How does the texture of New Zealand Spinach after sustained cooking compare to common spinach?
Answer
Its firm, substantial texture holds up well, maintaining structure unlike drastic wilting.
A distinguishing characteristic of *Tetragonia tetragonoides* in culinary applications is its robust cellular structure, attributed partly to its thick, succulent leaves. When subjected to heat, whether through steaming, boiling, or sautéing, it retains a pleasing firmness. This resistance to drastic wilting means it provides a substantial mouthfeel, making it suitable for slow-cooked dishes like stews or braises where common spinach would completely collapse. This textural integrity allows it to function well in recipes requiring sustained heat, offering a more satisfying bite than its delicate counterpart.
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