— Lilly Boulianne

Well, um, you know, I'll, uh, I'll give my quick intro to the questions that, uh, use the word best, um, by first saying that there are multiple ways, um, to do most anything, uh, in the kitchen. Some of 'em, you know, are arguably better than others, but a lot of this is also contextual. It's also cultural, which is very important to cooks. And, um, so, you know, when it comes to purple cabbage, you know, you can, uh, um, simmer it, right? Use a submersion cooking method. Uh, you can steam it, you know, that works as well. Those are probably the most common ways to do that. And, you know, it, it depends on what it is you're making. You can, uh, also, uh, chiffon, no, uh, which means to cut into, into thin ribbon like cuts, uh, the chiffon nod, and then, uh, cook it via a dry heat method, you know, in the saute pan, for example. And so it, it again, is gonna depend on, uh, your presentation or the way that you will use the product in the end. Okay? Um, so you have multiple choices. Um, so again, be the curious cook and, uh, try 'em all out and see what works in these different situations that you'll encounter in the kitchen.