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, ...
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 ...
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 ...
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 ...