One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
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 ...
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 ...
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 ...
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 ...
I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is there a cooking method that will remove ...
If I cut the onions and vegetables in the morning, they dry up till evening. Is there a taste change when you eat cooked vegetables, which dried out over 8 hours (before cooking)?
My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be ...
Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?
Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...