From the humblest pea to the immensest squash.

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0
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0answers
43 views

Sweet Potatoes going black when peeled

When I peel sweet potatoes for a meal, why do some go black? I peel them about 1 hour or half an hour before I cook them
-2
votes
0answers
58 views

What is the ideal age for cooking with hostas?

I've read that hostas can be fibrous, and stringy when they get to old, so what is the ideal age for hostas when you cook with them? It turns out they're used in japanese cooking if you're wondering ...
4
votes
2answers
88 views

Baked eggplant is bitter - is there a way to fix it?

Do I have to throw away bitter eggplant after I have baked it? Can something be done or do I have to throw it away?
1
vote
1answer
60 views

Are hop leaves edible?

I had to thin my hop plants and I have some hop leaves. I know people use hop shoots and hops for cooking but I was wondering if hop leaves are edible and, if so, how they are used.
1
vote
1answer
48 views

When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?

Hi guys I need some quick advice. I am about to slow cook a whole chicken and I and one question: Should I put the vegetables in while its slow cooking or will it be too mushy?
2
votes
6answers
195 views

A spicy vegetable which stays in a sandwich?

I make a vegetable sandwich which I find very good. It has tomato, red onion, avocado, and cucumber. However, it lacks spiciness. I want to avoid spreads and use a vegetable for mild heat. I tried an ...
0
votes
3answers
65 views

What constitutes a 'waxy potato'

Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the UK. What varieties should we be looking ...
3
votes
1answer
60 views

How long to cook green onions relative to other vegetables

I'm planning to put some green onions into my fried rice. Normally when I make fried rice I'll brown some yellow onions in a big covered pan, add some slow cooking vegetables(Eg: carrots), leave ...
-1
votes
1answer
51 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
2
votes
1answer
48 views

How can I successfully glaze asparagus?

I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze to adhere. Is there a better technique ...
1
vote
1answer
152 views

Air Fryer effect on Vegetables?

Does the Philips Air-fryer work as well as a standard deep-fryer? Most of what I've been reading about Air Fryers is centered on: Potatoes/ Fries Some of fish/ chicken/ meat dish Being a veggie, ...
37
votes
7answers
15k views

Are carrots dyed orange?

I was in the supermarket and I noticed that one brand of "organic" carrots was a very pale orange, but another brand of carrots was bright orange. Is this color difference because the carrots are ...
1
vote
3answers
173 views

Why are olives always better at the restaurant?

Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants often taste much better. In particular they ...
2
votes
1answer
73 views

Is there a way to revive an old potato?

I was making mashed potatoes the other day and one of the potatoes I had was a little old. It was not as firm, and was slightly wrinkled than the potatoes I'd just bought. I didn't use it at all. Is ...
27
votes
8answers
4k views

How do I avoid carrot slices rolling away?

When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get answers that specifically address rolling....
0
votes
0answers
55 views

Reduce Calories in Batter-Baked Vegetables?

I have a recipe for batter-baked vegetables that comes out very well, but I'm wondering if there's a way to cut down on the calories added by the batter. The recipe is something like as follows: Make ...
14
votes
3answers
2k views

Why does my cauliflower puree taste mustardy after two days?

I recently made cauliflower puree following this recipe. I put florets of cauliflower in a microwave oven safe pot, together with some butter and some milk, and cooked it till more or less tender. ...
3
votes
1answer
117 views

Giant parsnip from Korean shop

I bought a vegetable from a Korean food store which all I can describe as is a parsnip with the same dimensions but about two feet long. Is there a name for this?
0
votes
1answer
64 views

How do you prevent veggies from burning in dishes that take longer to cook?

I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which were sweated before adding the other ...
27
votes
7answers
4k views

How should I keep the vegetables from flying off the board when I cut them?

Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially often – I cannot chop them (...
1
vote
1answer
98 views

Carrots turning dark at heads, and on skin after chopping?

Please see attached photos. We are a small food processing plant, and recently it came to my attention some of the carrots we have been purchasing have been having a problem where the heads are ...
14
votes
6answers
3k views

What can I do with vegetable water?

I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid reason. Any suggestions?
0
votes
1answer
47 views

Adjust salt (in mushrooms)

My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in any kind of packaging. When I can, I buy ...
6
votes
2answers
136 views

Should I add salt when boiling vegetable? Why?

I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am not sure I should do that or not, and ...
12
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 ...
3
votes
1answer
114 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
90 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
235 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
75 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 ...
4
votes
5answers
203 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 ...
3
votes
4answers
110 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
2k 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
161 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
138 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
144 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
1k 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
143 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
83 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
75 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
455 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
230 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
184 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
176 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
55 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
139 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
153 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
778 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
193 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
86 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 ...