From the humblest pea to the immensest squash.
5
votes
2answers
369 views
How can you prevent the lettuce from wilting if covered with something hot?
If I want to make a shrimp salad, I put the lettuce and other raw vegetables on the plate, cook the shrimps and put them on the veggies. However, after a minute or so, the lettuce becomes soft, like ...
2
votes
2answers
484 views
Identifying quality fruits/vegetables at a farmers market
I have recently started venturing out on Sunday to our local farmers market, where there are a large number of people selling various fruits and vegetables. I find that they have a better price than ...
-1
votes
1answer
247 views
How to roast mixed vegetables together?
For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure?
If I put them together in a vessel and close the lid off, they'll get
watery.
If I put ...
7
votes
2answers
745 views
What are the correct simmering times for chicken/vegetable stock?
I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation.
This seems to conflict with advice I've ...
3
votes
1answer
169 views
Is the root/rhizomes of ground elder edible?
Ground elder is a terrible weed with delicious leaves. But is the root edible too?
Wikipedia:
Aegopodium podagraria, commonly called ground elder, herb gerard, bishop's weed, goutweed, and ...
6
votes
2answers
320 views
How can I let fruit ripen faster?
In addition to specific fruits like avocados and bananas, and the specific trick of using a brown bag, I would like to know if there are ways to let fruit and vegetables in general ripen faster. Are ...
2
votes
3answers
778 views
Is blanch freezing vegetables required for short term storage?
I need some vegetables to last for about a month until I've juiced them all.
Blanch freezing many vegetables sees them last for periods 6 months and longer, but it's a bit of a hassle.
Would just ...
3
votes
2answers
1k views
What juicer is best for leafy greens and vegetables (like carrots)?
There are many juicers out there and not any one juicer is best at juicing everything. I am specifically interested in juicing leafy greens and vegetables like carrots.
4
votes
4answers
2k views
What can I do to prolong vegetable and meat freshness in the freezer?
In an effort to improve my eating habits I am thinking of buying more vegetables and meats while at the store so that I have them to cook with. However, with a busy schedule it is hard to try and ...
4
votes
3answers
377 views
Will tomatoes keep for longer if you keep the stalk in?
I know that avocados are supposed to keep longer with the stalks; I would like to know if it is also true for tomatoes?
2
votes
3answers
477 views
How to make boiled and partially fried vegetables palatable?
I boiled carrot and beans pieces till they were soft, fried onions and green chillies in a pan, added 1kg of the carrot and beans to the pan, few pinches of salt and some powdered spices.
Fried this ...
9
votes
2answers
7k 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
4answers
1k views
What are purple small Brinjals called in English?
There are white and green Brinjals too. Are the purple ones known by some special name?
-1
votes
2answers
155 views
What is this Asian dish made with boiled vegetables?
Does anyone know which is the dish where we have a pot/pan of boiling vegetables/meat in the center and people sit around it with their noodles and soup bowls and keep picking things from it and ...
4
votes
1answer
1k views
Can I freeze stir-fry vegetables?
I have been buying pre-cut and prepped stir-fry veggies at Trader Joe's and I was wondering if I could freeze my own bags of veggies. Would there be any issues with cutting up stir-fry veggies and ...
6
votes
1answer
6k views
Difference between boiling and steaming vegetables?
I have eaten both boiled vegetables and steamed vegetables (e.g. broccoli, carrot, zucchini etc.), and I cannot tell the vegetables are cooked in one way or the other, whether by texture or by taste ...
0
votes
1answer
314 views
How can one test if a vegetable is organic? [closed]
If I buy some vegetables and take them home, is there any way to determine if the vegetables contain dangerous levels of pesticides?
5
votes
1answer
678 views
How to deep fry cauliflower?
I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft.
I have seen that done on TV where cauliflowers are freshly deep-fried and turn out to be ...
0
votes
1answer
94 views
How to increase flavour intensity in this recipe? [closed]
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian
I first added olive oil, then fried ...
4
votes
2answers
366 views
How to prepare salsify (schwarzwurzeln) to minimise sap?
This morning I tried cooking salsify (aka Schwarzwurzeln) for the first time.
It needs to be peeled before cooking, which I did rapidly and with a bowl of water nearby, as per advice on various ...
0
votes
0answers
98 views
Is it ok to give in to juice over the real thing? [closed]
My little girl hates eating veggies, but loves the juice (like 100% carrot juice, “Superfood”, or V8). She is only 9, and I was the same way until I was around 20. So is there anything wrong with ...
3
votes
2answers
2k views
How to get crispy vegetables chips/fries without frying?
Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes:
Cuts must be as equal as possible to ensure even ...
7
votes
3answers
1k views
How can I keep my split pea soup from becoming too thick during storage?
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the ...
5
votes
2answers
582 views
Fresh vs Frozen Broccoli for soup?
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
3
votes
3answers
2k 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?
6
votes
3answers
690 views
Can I mince garlic in advance?
I really hate mincing garlic in tiny batches for each dish. Is there any way to mince many bulbs in advance and store them for a week or more?
2
votes
1answer
752 views
Suggested edible quantity/scaling of Habanero Pepper per pound of meat
I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I ...
2
votes
2answers
478 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
236 views
Making vegetables (those with leaf) more “crunchy” (bite/tear off easily)
Are there any solution to make leafy vegetables more "crunchy"? (I usually boil my leafy vegetables in water but it seems that when I bite them, they usually does not tear off easily. They become ...
3
votes
3answers
353 views
cooking vegetables for mashing
Inspired by some of the answers and comments on a recent question on boiling potatoes whole or diced, I'm curious:
What's the best way to cook a combination of vegetables to be mashed? I'm thinking ...
1
vote
2answers
377 views
Sponge That Keeps Vegetables Fresh?
This sponge is meant to be put into refridgerator's vegetables compartment at the bottom and said to keep vegetables fresh:
Sorry, the package is in hebrew, but is this true? How can it keep ...
5
votes
3answers
381 views
How to effectively drain frozen vegetables?
When using frozen vegetables, even if I let them unfreeze overnight, I am finding that they then render quite a bit of water when cooking. How can I drain vegetables more effectively, especially when ...
4
votes
1answer
1k views
data about the rate of nutrient decay in fruit/vegetable juice
This is a related question to Do centrifugal juicers destroy vitamins through friction?
Is there any quantitative data about the rate of vitamin & nutrient decay in fruit/vegetable juice?
We ...
2
votes
3answers
3k views
How do I remove bitterness from zucchini?
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 ...
6
votes
4answers
438 views
How can I add more “chew” to veggie burgers with only vegetables?
I, like many, have been on the search for the perfect veggie burger. And to my mind, there is a difference between "burgers" derived from a combination of legumes, grains, and/or fungus (ex. tofu, ...
3
votes
1answer
972 views
How long can vegetable-based foods be stored at room temperature?
New York City health department forces restaurants to sell prepared food such as babaghanoush on a bed of ice in freezing temperatures. I thought that this was not necessary and I posted a question ...
0
votes
1answer
428 views
Does it make any sense to grate the raddish on a grater without peeling its skin?
Does the Radish automatically gets rid of its skin when grated on the grater? OR for safety reasons do we have to peel the skin off the Radish before grating?
By Radish I mean this: ...
1
vote
3answers
619 views
Difference between cooking vegetable curries in a pressure cooker and a wok?
Is the difference only w.r.t time consumed?
Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker?
EDIT 1:
Q: Do the spices change their taste when ...
1
vote
1answer
465 views
Washing Vegetables With And Storing Lemon Essential Oil?
According to this article it is better to use lemon essential oil when washing vegetables. It is said to add prepared mixture to spray bottle but nothing about if it is possible to store spray bottle ...
0
votes
1answer
101 views
Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?
Inscription on packets-soups from supermarket states:
Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat.
Normally the inscription says that you should boil ...
2
votes
4answers
521 views
How can I impart bacon flavor into collard greens without losing crispness?
I have tried cooking collard greens several times and each time I have been somewhat disappointed in my results. Specifically, I have tried cooking the collards by adding bacon and never feel like I ...
2
votes
4answers
623 views
Fruit salad with tomatoes
In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me ...
2
votes
2answers
445 views
What should I know about the peels of raw fruit and vegetables?
I've not been paying much attention to what I ate, but now I have just become a vegetarian and want to try eating much more raw foods.
I know that in many fruit and vegetables, most of the important ...
4
votes
2answers
631 views
Are there any differences between “baby” vegetables and their “regular” counterparts
I'm referring to vegetables like baby carrots, baby spinach, baby cucumber, etc. Supermarkets sell quite a few "baby" varieties of vegetables and they seem to be priced more expensive per ounce than ...
4
votes
2answers
6k 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 ...
3
votes
1answer
497 views
Discolouration when boiling green vegetables with lid on
Why do green vegetables discolour when they are boiled with the lid on?
2
votes
3answers
299 views
Proper preparation of veggies for an egg scramble
I really enjoy cooking eggs for breakfast, and sometimes I'm feeling fancy enough to add veggies into my scramble. However, I'm never sure how to prepare the veggies to put into the scramble. If I ...
4
votes
2answers
2k views
Roasting multiple vegetables at once
I have plans to make a roasted vegetable soup. The tentative list of veggies (that need roasting) is: sweet peppers, onions, carrots, garlic, zuchini (maybe), small weird purple potatoes.
I've ...
1
vote
2answers
691 views
What are ways to reduce cellulose in vegetables and fruits?
I (and some family members) have a medical condition that affects the ability to digest cellulose, so we have to avoid most fresh fruits and vegetables. We have found that cooking vegetables helps a ...
5
votes
4answers
19k views
How should I boil green beans to keep them crisp?
I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so they are cooked through, but not limp?
