From the humblest pea to the immensest squash.

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1
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1answer
90 views

Can this ratatouille be saved?

I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. ...
11
votes
3answers
35k views

Which fruits and vegetables should be kept in a fridge, and which outside?

I'm a bit unsure about which fruits and veggies should be kept outside the fridge and which inside. It seems that apples, oranges, and bananas, are normally kept outside, and melons, watermelons, etc ...
2
votes
2answers
544 views

Peeling a Drumstick

What is the best way to peel a drumstick? How do I know when to stop? I find that a drumstick that's completely peeled disintegrates when cooked.
1
vote
1answer
154 views

Vegetable stock for a vegan gravy

I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable stock and nutritional yeast. How can I add ...
13
votes
5answers
6k views

Ham and Pea Soup with whole dried peas instead of split peas?

I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
1
vote
2answers
149 views

Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?

I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything before, so I'm willing to try, and I ...
1
vote
3answers
243 views

How to replace Bouillon cubes without making them on my own

As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of ...
4
votes
1answer
12k 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 ...
5
votes
1answer
142 views

3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?

I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possible to place strong tasting ingredients, ...
9
votes
3answers
699 views

How to keep fruits and vegetables fresh

I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a week. Are there any tricks to keeping ...
0
votes
2answers
92 views

Troubleshooting: Kitchen Sink Vegetable Soup

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). ...
-2
votes
2answers
542 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?
0
votes
1answer
97 views

How to preserve eggplants/brinjals?

How can eggplant be preserved? I would like to preserve it for a month or more, if possible.
3
votes
1answer
4k views

How to convert slow cooker recipes to pressure cooker with different cooking times?

Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking times. I'm specifically looking to ...
7
votes
4answers
33k views

What is the best way to store chopped vegetables?

To speed up our cooking during the week, I would like to chop up all the vegetables I will need for the week on a Sunday and then just use them throughout the week. What would be the best way to ...
-2
votes
1answer
71 views

How many veggies are in Wheat Thins Toasted Chips Veggie? [closed]

The package says "Made With REAL VEGETABLES", which I love, but how many real vegetables? I'm sure I could have just had a V8, but when I crave chips, I like the idea of a "healthy" option.
4
votes
1answer
1k views

Vegetable internal temperature (oven)

This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digression about what happened - skip it if ...
3
votes
2answers
170 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 ...
-2
votes
1answer
97 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
97 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.), ...
6
votes
3answers
8k views

When to add diced vegetables when cooking rice

I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I ...
7
votes
5answers
25k 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 ...
4
votes
2answers
233 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
219 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.
17
votes
9answers
2k views

What to do with broccoli stalk?

It is kind of annoying to buy broccoli and pay per weight when there's this huge and heavy stem, so I was wondering what I could do with it? I know that it can be cut and steamed/cooked like the rest ...
3
votes
2answers
151 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
150 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 ...
0
votes
1answer
367 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 ...
7
votes
4answers
12k views

Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?

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?
3
votes
1answer
549 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. ...
2
votes
3answers
294 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
69 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
77 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
234 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 ...
20
votes
2answers
5k views

Is it possible to preserve color in steamed vegetables?

When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some ...
4
votes
1answer
314 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
1k 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
65 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 ) ...
4
votes
2answers
301 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 ...
-2
votes
3answers
140 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 ...
9
votes
2answers
520 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 ...
9
votes
4answers
3k views

How can you prepare turnips to make them less bitter?

I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast them (or even another cooking method) to ...
1
vote
4answers
1k views

What other vegetables can be used in cake/muffin baking?

Vegetables have been commonly used in baking cakes and muffins. A common one is carrots to make one of my fave - carrot cake. Recently I also found out about adding zucchinis (or courgettes) to ...
1
vote
1answer
141 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
928 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
193 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 ...
-2
votes
1answer
221 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.
20
votes
4answers
5k views

What are the differences between different types of onions, and when do you use them?

I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...
3
votes
2answers
471 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 ...
3
votes
2answers
5k views

Can I put other vegetables in a manual wheat grass juicer?

I'm thinking about buying a wheat grass juicer, but the fact that it only juices one thing gives me pause. Are they adequate at juicing vegetables such as spinach, kale and carrots?