From the humblest pea to the immensest squash.

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2
votes
1answer
57 views

How to cook the eggplant in trader joe's eggplant roll style?

I want to learn how to make similar style eggplant roll. I cook eggplant many times, but I have no clue how to make the eggplant moist but not wet. I see the eggplant in trader joe's eggplant roll, it ...
-1
votes
1answer
50 views

How many average onions are there per pound?

How many onions are there on average per pound assuming they are average size? I have tried figuring out by number of onions per cup and number of cups per pound, but when counting it with tally ...
1
vote
3answers
58 views

What other vegetables can I roast with asparagus?

I eat roasted vegetables at least once a week. I usually combine two or three veggies (broccoli with cauliflower, potatoes with carrots and onions, Brussels sprouts with carrots and parsnips, etc.), ...
4
votes
2answers
195 views

Is it better to add roasted vegetables into beef stew?

Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
1
vote
2answers
102 views

How long to stir-fry vegetables to retain most nutrients? [closed]

If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose much of the nutrients.
3
votes
2answers
133 views

Using older frozen vegetables

I've got a lot of frozen vegetables that I need to use (you name it I probably have it). Can these be used in soup stock?
0
votes
1answer
154 views

Vegetable Soup Missing Something Fundamental? [closed]

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly ...
3
votes
1answer
219 views

What is the relationship between starchy vegetables/fruits and root vegetables?

I am battling with rosacea and was recommended by a doctor to not eat starchy things, including starchy vegetables and fruits. I know that starchy vegetables include: corn, potatoes, yams, etc. ...
0
votes
1answer
83 views

Steaming vegetables in microwave

I made a short research on steaming vegetables in microwave to compare it to steaming on stove top. An interesting discovery I made is that steaming in microwave is more energy efficient when cooking ...
2
votes
3answers
266 views

What vegetable might be called a Worchester?

When I was young, my parents would put a vegetable in our stir fry that they called a Worchester. I recently found out that this doesn't actually exist so I've been trying to determine what they were ...
1
vote
2answers
53 views

Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy

I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally add them 10 minutes before the end, so ...
1
vote
2answers
60 views

How does one cook with aloe?

There is an asian grocery nearby and I've seen foot long lengths of aloe vera plant in the produce section. I have an aloe plant at home. What do you suppose people do with aloe as a ingredient?
4
votes
4answers
123 views

How do I cut an acorn squash?

A recipe I have been learning requires acorn squash wedges. I have been using my 8" chef knife to make a shallow cut in the outside, then kind of jabbing it with a small knife like carving a pumpkin ...
4
votes
1answer
125 views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this? ...
2
votes
3answers
252 views

How can I mask the flavor of frozen vegetables in soup?

Sometimes it is nice to just grab ingredients from the pantry / freezer and throw things into a pot for a quick "homemade" soup. Typically quick soups like this utilize a mixed bag of frozen ...
1
vote
1answer
45 views

Why are Zucchini's refrigerated, but not acorn and spaghetti squash?

I stock food and follow this procedure, but can see that these are not only the same family - the gourd family, but also the same species. Both have a hard outer shell. Why does one ( Zucchini ) ...
3
votes
2answers
140 views

Does kale taste sweeter and more flavorful after being frozen?

According to this wikipedia article it does. However a chef at my restaurant had not heard of this. The wikipedia article seems to be missing citations, and I don't have time to perform an ...
9
votes
2answers
414 views

Why are non-orange coloured carrots so uncommon?

Carrots come in a great variety of colours, from almost white to dark purple. However, the most ubiquitous colour variety is orange, and often the only to be found in regular supermarkets. Why is ...
-1
votes
3answers
100 views

Black/purple ingredient in stir fry?

I've had stir fry a few times lately and have noticed this strange ingredient in it. It is a blackish purple color, and looks a lot like a noodle! The other seasonings have mostly overpowered it so I ...
1
vote
1answer
96 views

Why exactly do leafy vegetables turn to mush when frozen uncoooked?

I've heard 2 explanations: because of enzymes that get destroyed when cooking (which is chemical) and because plant cells expand when the water inside freezes, and then the cells burst (which is ...
5
votes
1answer
299 views

Celeriac (aka: Celery Root) Skin - Edible or Not?

I have recently become extremely fond of cooking - I have no idea why! - and I recently discovered celeriac (celery root), too. Following a Jamie Oliver recipe called Zombie Brain, I roasted a whole ...
2
votes
3answers
160 views

How to freeze your own produce & meals, without cell wall break down?

I've just spend 30 minutes reading online, and got a bit frustrated. I want to be able to freeze my own grown vegetables & even meals to a very high standard. I can't quite be bothered with liquid ...
7
votes
5answers
10k 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 ...
-2
votes
1answer
163 views

How much nutrition dissolves in boiling water? [closed]

At what temperature does all nutrition dissolve in water? I want to help people that can't eat solid food, by giving them liquefied food.
3
votes
2answers
247 views

Why do purple snap beans turn green when cooked?

We often get snap beans from the CSA (Community Sponsored Agriculture) that are either entirely purple or mottled purple. When cooked (at least when steamed or blanched), however, the purple color ...
1
vote
2answers
463 views

Why does cooking mushrooms longer alter the taste so much?

When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become golden brown in color. This is opposed as ...
2
votes
1answer
152 views

What happens if I add corn before bringing the water to a boil?

I accidentally added vegetables and water to the pot from the beginning instead of bringing water to a boil then adding the fresh corn kernels What happens if I do this? Will my end result be ...
2
votes
1answer
80 views

How to get fresh green peas?

I've only ever seen green peas in snow peas or snap peas, in the frozen food section, or in the bulk/dried foods section. When a recipe asks for x cups of fresh peas, does that mean I have strip them ...
4
votes
6answers
270 views

What do you use to get the vegetables out after steaming?

When you put a steamer in a pot of boiling water and put vegetables inside the steamer, how do you get them out after they are done? What tool do you use?
1
vote
2answers
101 views

Good websites/cookbooks covering more tailored approach to cooking vegetables? [closed]

The produce I get in weekly CSA box are all quite unique. I get at least 3 different kinds of kale, 4 different kinds of lettuce, and so on. Even with the same kind of lettuce, sometimes it's young ...
2
votes
2answers
6k views

does washing vegetables and fruit with baking soda make sense?

I have checked the other questions about washing vegetables and fruit, but they don't mention baking soda. Google brings up only unreliable (random blogs that give no reference) or biased (baking soda ...
3
votes
4answers
3k views

Is corn a fruit, vegetable, or a nut?

I've been debating with my friends whether or not corn kernels are considered to be fruits or vegetables or nuts. To my knowledge, a fruit is a sweet "bubble" (in that it's a membrane with a fleshy ...
3
votes
1answer
657 views

How to turn froth into juice?

When I make juice from vegetables and leafy greens about 1/4 of what comes out of the juicer is froth. Is it possible to mix this froth back into the juice rather than throwing it away? That would ...
6
votes
2answers
16k views

How to add flavouring ingredients to steamed or boiled veggies?

I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus or broccolini. It occurred to me that ...
3
votes
7answers
292 views

What kind of onions for dal?

I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock. Here are the other ...
2
votes
1answer
677 views

Does the vegetable crisper make a difference? [duplicate]

My wife is always yelling at me for not putting the vegetables back into the crisper in the fridge. Does the crisper make a big difference vs. just putting vegetables in another part of the fridge? Or ...
12
votes
3answers
1k views

Do vegetables ripen like fruit?

This may be a silly question, but I've never seen an unripe vegetable. Is the growing of a vegetable different from a fruit's? I could pick a carrot up from the dirt whenever, and eat it, but I would ...
6
votes
2answers
545 views

How can I create this coconut milk, fruit, and veggie snack at home?

My baby and I both enjoy Happy Creamies. I don't enjoy the price, however, and I do enjoy making food for my family. I'm trying to figure out what the basics of a similar homemade item would be. ...
4
votes
4answers
742 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 ...
13
votes
1answer
3k views

How do I duplicate these chips?

Fell in love with some green bean chips I found at the local health food store. It doesn't have any info on the packaging about how they're made, but they're just green beans that look full (not ...
0
votes
1answer
498 views

Keep “soup greens” once done cooking?

I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ...
4
votes
3answers
249 views

Is it possible to fry vegetables in cream?

Cream A: The fat that gathers on the top of boiled milk. Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php Can vegetables be actually "fried" in these ...
-1
votes
2answers
2k views

Proper cook times for mushrooms, onions, and peppers

One of my favorite meals is poached chicken cut into strips and stir fried with mushrooms, onions, and peppers and a bit of oil-based salad dressing for flavor. However, most of the time I get the ...
3
votes
2answers
362 views

How to cook very large Brussels sprouts?

My normal cooking method for Brussels sprouts is to steam them in a microwave steamer like this: I usually get a bag of the pre-cut sprouts, but this year I bought a stalk and I have some very ...
1
vote
2answers
183 views

Freeze cauliflower?

I didn't have any issues putting broccoli in the freezer and warming it up again. Worked great. Can you do that with cauliflower, though?
3
votes
2answers
12k views

What is the best way to store prepared raw vegetables

I help and elderly friend who has asked me to pre-prepare some vegetables for her. This way she'll be able to cook them for herself later. I would like to know the best way to store pre-prepared ...
1
vote
4answers
3k views

What vegetables should I add to a japanese curry?

I am preparing my first Japenese Curry (cheating incredibly by using the S&B Golden Curry Medium Hot box) and it suggests adding "vegetables" without actually indicating what veggies to add other ...
4
votes
3answers
4k views

What seasonal vegetable side dishes are appropriate for Hungarian Goulash?

We are planning a traditional Hungarian Goulash dinner, and apart from egg noodles, would like a vegetable side-dish to accompany. It's late October, and we'd prefer some seasonal ingredients if ...
6
votes
3answers
1k views

Is there some trick to vacuum sealing broccoli?

In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single layer in a bag with salt, pepper, and ...
-2
votes
1answer
341 views

Are there other ways to extract juice from vegetable beside using a blender?

Usually to extract juice from vegetable, we throw the vegetable into the blender. So, are there other ways that we can extract juice?