From the humblest pea to the immensest squash.

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11
votes
3answers
2k views

Should you ever add aromatic veggies to a dish without sauteing them first?

Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are ...
2
votes
1answer
43 views

How does produce grading in the US work?

The US has a lot of standards about grading produce. Is everything graded on the same scale (with the same labels)? What characteristics do the grades generally depend on, and what characteristics do ...
1
vote
1answer
36 views

Vegetable similar to ivy gourd?

I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pronunciation is puhr-ver, but I have no ...
0
votes
0answers
70 views

Jicama moldy on the outside but white inside, is this safe to eat?

My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
3
votes
1answer
40 views

When should I add diced vegetables to a pie, and how long to cook them for?

Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portion for the amount of meat that I used. I ...
3
votes
4answers
83 views

Is there such a thing as “sweet” carrots?

These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to eat sweet carrots, but she can't say how ...
2
votes
2answers
48 views

When to add vegetables in slow cooker?

I'm doing a nice beef roast in the crock pot today. Normally I roast the carrots and potatoes together in the oven but due to other things I need the oven for I'm going to add them with the roast. I ...
2
votes
2answers
140 views

How do I keep my zoodles from being too watery?

Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins, but they still release a lot of water. I would ...
0
votes
1answer
70 views

My split pea soup is bland

I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put dry peas (pre split) in with water and a ...
3
votes
2answers
132 views

How long should I blanch baby peas?

I have a recipe which calls for a cup of blanched baby peas. Now, I know what blanching is. It concerns cooking the outer layer of green vegetables (James Peterson), but how long should I blanch baby ...
3
votes
1answer
93 views

How finely chopped should vegetables be when making stock?

I've watched several YouTube videos now to learn how to make vegetable stock. Most of these videos show the vegetables being chopped into relatively large chunks - for example, carrots and onions ...
7
votes
4answers
316 views

To par-boil or not to par-boil root vegetables before roasting?

I'm looking at some recipes for roasted root vegetables and there appears to be a split between those that par boil then roast for ~30 minutes versus those that just roast for ~45 minutes Excluding ...
2
votes
1answer
122 views

Cooking Potatoes

I'm having a problem cooking potatoes using a slow cooker recipe. I'm using russet potatoes. Recipe did not specify what to use. Recipe said "thin sliced". Used mandoline to crinkle cut 4.5mm thick ...
3
votes
2answers
67 views

How to cook Beansprouts so that they remain crispy

I have tried different methods of cooking Beansprouts but I just never seem to get a consistent crunchy tasty end product. Can somebody please share a recipe or method because I absolutely love ...
0
votes
2answers
58 views

Does cooking vegetables increase their flavor?

Is there some scientific explanation for why one cooks vegetables? I mean apart from increasing the ability to digest. Are there flavor enhancements going on? Does the temperature have to rise about ...
5
votes
3answers
222 views

Strange orange gel on surface of zucchini?

There's a strange orange gel-like substance on the surface of a zucchini that's been sitting in my kitchen for a few days. It's a bit like tiny globs of orange marmalade. Any idea what it could be? Is ...
2
votes
0answers
128 views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
1
vote
1answer
121 views

How do you defrost frozen chili peppers without them turning soggy?

How do you defrost frozen chilli peppers without them going soggy? (I suppose this applies to other frozen fruit and vegetables with a high water content.)
3
votes
1answer
137 views

Is it safe to reuse water used to steam corn?

Now that the corn season is underway, someone in the house is steaming corn almost on a daily basis. Is it safe to leave the pot on the stove(covered) with the water in it and reuse it 2 or 3 times ...
2
votes
1answer
51 views

crispy Dilly beans

I tried a new variety of green beans this year due to being powdery mildew resistant. I grew (Provider) beans. They are beautiful long, straight green beans. I made a batch of Dilly Beans, using my ...
2
votes
1answer
98 views

What physically/chemically happens to a vegetable when it is cooked?

I've discovered that if I eat raw vegetables, I can't digest them well if at all. If I steam, boil, nuke, bake, grill, or otherwise cook the vegetables, I feel fine. What are the physical/chemical ...
4
votes
2answers
100 views

Is sweet-tasting raw kale normal?

I just tried eating kale for the first time, raw, in a salad without any dressings, and to my surprise it did not taste bitter at all unlike descriptions of its taste that I've seen online. In fact it ...
5
votes
2answers
769 views

What kind of cabbage is on my photo?

I bought it very cheap during the closing of the grocery market. The seller said that it was some kind of lettuce, but it tastes like upper leaves of cabbage.
2
votes
1answer
156 views

Has there been some change in the varieties of broccoli sold in US supermarkets in the last few years?

Having eaten broccoli all my life, in the last year or two I have noticed some differences in most any broccoli, either fresh or frozen. The primary differences I notice: 1) There are many small ...
0
votes
1answer
79 views

My dishes seem the same [closed]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
8
votes
2answers
1k views

Sprouts and “better-to-cut-out-parts” in vegetables

A while ago I read that "all the green parts in tomatoes" actually contain a not so healthy "active ingredient" which would be better not to eat. What I knew was that we couldn't digest those parts ...
2
votes
1answer
91 views

roasting vs microwave+roasting beets

We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then putting them in the pan with the fish to ...
1
vote
1answer
788 views

Do you have to wash frozen vegetables?

Do frozen vegetables have pesticides on them? Are you supposed to wash frozen vegetables before you cook them and eat them?
1
vote
1answer
85 views

Can I learn to like more vegetables? [closed]

For me, seeing people enjoying thier fresh made salad in summer is one of the most irritated thing to watch. I'm 18 and there are very few vegetables I can eat without puking. I haven't eaten fruit ...
2
votes
1answer
97 views

Gas grill flames very high cooking chicked wings and vegetables

I have a gas grill which I use once a week or so. Today I put some peppers and onions as usual, but I also put chicken wings (first time). After a few minutes of cooking, the fire went super high, ...
3
votes
1answer
68 views

Does anthocyanin still exist once the purple beans have changed to green during cooking?

When purple beans are cooked and they turn green I understand that is because the anthocyanins are only purple in an acidic environment. So, when the beans turn green after cooking does that mean ...
3
votes
1answer
139 views

Cooking old beets

I just harvested some beets from last year, they are red in the center and the rest is a yellow white color. They are huge, so are they edible?
1
vote
1answer
547 views

Cooking vegetables with butter and water

I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water ...
7
votes
1answer
249 views

Are large veins in a rhubarb leaf safe to eat?

I've got a lovely rhubarb plant. Nice stalks, huge leaves. The biggest leaves have veins in them bigger than some of the smaller stalks. It seems a shame to throw them away— but obviously I am not ...
0
votes
1answer
542 views

What's wrong with keeping frozen vegetables in refrigerator?

The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now. What's the problem with letting bagged ...
1
vote
2answers
70 views

Why cover a pepper after blackening?

I have seen multiple recipes that ask to cover the pepper after blackening? What is the use for this?
6
votes
3answers
8k views

Food safety issues related to eating raw frozen vegetables

I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package of frozen baby peas and I'm sure I've ...
1
vote
1answer
377 views

the sugar content of raw corn on the vs cooked corn on the cob

Is the sugar content of cooked corn on the cob higher than the sugar content of raw corn on the cob? I had a nutritionist tell me uncooked corn on the cob was like eating a non starchy veggie. true or ...
0
votes
2answers
689 views

How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?

I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum sealing and then blanching but to your ...
3
votes
1answer
131 views

is it okay to wash vegetables by soaking/submerging?

I go on frequent long-term road trips, and I don't have access to running water during those times. Is it okay to fill up a bowl of water and just stick the vegetables in there and rub them, take them ...
6
votes
3answers
3k views

How much is a sleeve of celery?

I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk of celery, but I've never heard of a ...
4
votes
2answers
95 views

Are California veggies bigger?

A recipe might call for one large onion or two small eggplants. When cut as directed it seems to yield way more than the recipe intended. I got the two smallest eggplants in the store and after ...
2
votes
1answer
95 views

Why does asparagus microwave so fast?

I've also been surprised by how fast asparagus heats up in the microwave. Is there a particular reason for this? My understanding is that microwaves heat by transferring energy into the "polar" ...
2
votes
1answer
93 views

Using Unused Pickling Juice

2 weeks ago I made 10 gallons of pickling juice for vegetables and only used 7 gallons. Today I decided to use the 3 remaining gallons of juice. I boiled the juice I made which was water, white ...
3
votes
0answers
62 views

Which vegetables we should not store in the fridge and why? [duplicate]

I've read that some vegetables should be never stored in the fridge. Is that apply to most of the vegetables, some specific group or specific ones (which one)? What's general rule?
4
votes
3answers
505 views

Can Kale be hot like horseradish?

I just made a fruit smoothie with Kale, banana, Apple, blueberries, vegan protein powder, chia and flax. It was like drinking a smoothie with horse radish. The blueberries were the only difference ...
-2
votes
1answer
9k views

How much does one cup of fresh spinach weigh? [closed]

How much fresh spinach is in one cup? When I read articles they always say eat "1 cup of spinach", but I don't know how much spinach that is. I am talking about 4x6 cm leaves.
2
votes
5answers
121 views

How to keep saute pan hot without it burning for searing fresh greenbeans or zucchini

Im working in a restaurant that has pan-seared greenbeans and sauted chopped zucchini with onions&peppers. It seems were constantly waiting for the damned veggies or GB to complete our plates so ...
3
votes
2answers
770 views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
5
votes
2answers
1k views

Water vs olive oil when sautéing

I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using ...