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2answers
58 views

Nonsoggy spinich pie with frozen spinach

The base recipe for my spinach pie (rough recipe I don't have a book) is 500g spinach 250g Feta cheese 250g Cheddar cheese 1 bunch of spring onions 1.5 - 3 eggs (for binding) Baked into 2 large ...
2
votes
3answers
2k views

How to keep a green smoothie from getting 'frothy'?

I've been making a lot of green smoothies (using a Vitamix), and they have a tendency to end up with about 2 inches of undrinkable froth/foam at the top. It seems a higher percentage of veggies vs ...
7
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5answers
14k views

When should I add spinach to homemade pizza?

When making pizza, do you put the spinach on raw or cooked? I would prefer to put it on raw, but I am concerned that the high water content in the spinach will release in the oven and make the crust ...
1
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2answers
229 views

Why does my spinach pasta break when I run it through the cutter?

Why does my spinach pasta break when I run it through the cutter? Too dry? Need more gluten? Flour mix is half 00 and half semolina. Spinach is high-quality spinach powder.
1
vote
1answer
121 views

Why does spinach lose its texture when cooked?

I know that cooking spinach until it loses its texture is called wilting, but what is the chemical process that is going on. It it losing moisture? If so why does it look so moist? Thanks!
1
vote
1answer
250 views

Does “the canned spinach taste” have a name? Other than “the canned spinach taste”?

The taste (which is nasty in my opinion) that is specific to spinach or many leafy greens and sometimes asparagus which is cooked in water, does this taste have a name? What causes that flavor to ...
4
votes
3answers
34k views

How would I susbtitute fresh spinach for frozen?

I have many recipes that call for frozen spinach but only have fresh spinach on hand. Suppose I have a recipe that calls for, say a 10 oz. package of frozen chopped spinach with the water squeezed ...
4
votes
4answers
919 views

What helps against astringent mouthfeel from spinach or chard?

Spinach and chard dishes, if prepared from fresh veggies, have a somehow astringent mouthfeel, that can be unpleasant. Does anybody know what exactly causes this mouthfeel chemically and/or knows a ...
3
votes
3answers
446 views

Nutrient impact of squeezing water out of frozen chopped spinach

Many recipes using frozen chopped spinach instruct one to thaw and squeeze out the water from the spinach. When I do this, how much nutrition I am squeezing out?
2
votes
1answer
137 views

Separating Chlorophyll didn't work

I tried to extract chlorophyll from spinach by blending up some spinach and water and straining out the green juice, then heating the juice. I've done it before, but this time, it wouldn't separate. ...
8
votes
2answers
21k views

How much is a bunch of spinach?

I have some recipies for green smoothies, where some of the ingredients are for example "1 bunch of spinach" or "1/2 bunch of spinach". The spinach I've found in the store are usually fresh leaves ...
4
votes
1answer
5k views

Can I safely clean/eat harvested foods that have aphids on them?

So a friend of mine went to harvest some spinach and lettuce she planted, only to find lots of aphids. Assuming she can clear off the aphids is there anything preventing her from eating the produce? ...
3
votes
1answer
352 views

Why do frozen greens get fibrous and tough in the microwave?

When I microwave frozen spinach or amaranth greens to cook them, they sometimes get tough and fibrous. There doesn't seem to be a consistent pattern in when this happens, so I can't figure out how to ...
10
votes
3answers
12k views

Why does frozen spinach have so much less iron than fresh spinach?

I have been trying to increase my iron intake and was dismayed to learn that my frozen spinach only has 2% of my daily iron needs while fresh cooked spinach has about 20%. I have been under the ...
5
votes
4answers
21k views

What are appropriate spices/herbs for spinach?

Tonight, my mom prepared spinach and we were discussing what spices go well with spinach. I google'd a bit and I found 'nutmeg' on some sites, but it seems like a strange combo to me. Honestly, I ...
6
votes
8answers
1k views

What fruit pair well with spinach?

What fruit pair well with spinach? This is for a cold spinach-based salad rather than cooked spinach, but I'd be interested in warm spinach too.
8
votes
3answers
2k views

How good a substitute is callaloo for spinach?

I have seen some good recipes using spinach and have heard over and over that callaloo (amaranth) can be used in place of it. There is confusion about callaloo the plant and callaloo the dish I am ...
5
votes
2answers
2k views

Does vinegar increase the iron we can digest from Spinach?

I heard tale of people using vinegar to break down or concentrate the digestible iron in spinach. Is this true? If it's true, the key things to know would be: What vinegar do you use? How do you ...
3
votes
8answers
18k views

How can I improve the flavor of spinach? [closed]

I bought some frozen plain spinach yesterday and got the one without creme sauce, to reduce the amount of fat. Tried to cook it today with some salt and a little bit of butter, but the result was very ...
7
votes
3answers
12k views

Why would cooked spinach contain more iron than raw?

I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.71 mg /100g). Intuitively, I would have ...
10
votes
8answers
6k views

What is the most efficient way to squeeze water out of cooked spinach?

I'm cooking a bunch of spinach for making a spinach and ricotta filling. I need to get as much water as possible out of the spinach, and I'd prefer not to make a big mess in the process. In the past, ...
5
votes
3answers
7k views

Reheating Spinach

I have heard that one shouldn't reheat a meal with spinach in it. Is there any truth in this and what is the reason?