Which endive variety is recommended for cooking methods like braising or grilling because it maintains structure?
Answer
Belgian variety
When preparing endive using heat-based methods such as braising or grilling, the Belgian variety is the preferred choice. This preference stems from its structural integrity; the Belgian endive holds its shape quite well during the cooking process. In contrast, its counterpart, the more delicate frisée (curly endive), is better suited for raw preparations where its lacy texture can be appreciated without the risk of it collapsing or becoming overly soft.
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