Many cookbooks and chefs recommend cooking green plantains before eating them. Is it just because of all the starch? Or are there any toxins as in sprouting potatoes? Does the ratio of amylose to ...
I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a recipe that essentially had me cook the ...
Eating a nectarine this afternoon, I found the pit was cracked open. Curious, I broke it apart and found an almond-like seed (or nut?) inside. I remember hearing that some almonds, or perhaps their ...
When eating or preparing fruit and vegetables, you should wash them beforehand to get rid of pesticides, bacterias, fertilizers, etc. However, I notice that I (and others I know), just put the thing ...
Ideally, if fruits are grown without chemicals and pesticides, all of them should be edible. Here I am talking about fruits I can buy from supermarkets in US. If considering remains of chemicals ...
I often like to make smoothies where I among other things add frozen berries. I boil some water in my tea-boiler and pour it over the berries before I add them to the smoothie mix. Is this enough to ...
From time to buy, I buy too many bananas. For the future, I am considering refrigerating them instead of eating them, but they turn black. How can I know whether a black banana is still edible?
Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I ...
I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be ...
Is there any harm in swallowing watermelon seeds? Or will they simply pass from one end to the other?