From the humblest pea to the immensest squash.

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2answers
828 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
167 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
87 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
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6answers
308 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
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2answers
109 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 ...
3
votes
1answer
10k 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 ...
4
votes
4answers
5k 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
3answers
994 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
22k 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
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7answers
356 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
898 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
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3answers
2k 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
724 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
1k 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
5k 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
532 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
297 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 ...
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votes
2answers
4k 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
443 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
195 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
17k 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
5k 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
7k views

What seasonal vegetable side dishes are appropriate for Hungarian Goulash? [on hold]

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 ...
7
votes
3answers
2k 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 ...
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votes
2answers
472 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?
2
votes
2answers
254 views

Is it possible to extract juice from bok choy and napa cabbage using a blender?

Is it possible to extract juice from these vegetables using a blender? How much would it take to produce 100mL of juice? Baby bok choy: Napa cabbage:
4
votes
1answer
210 views

Should I store root vegetables with or without the dirt?

When you buy vegetables at a farmers market, often you will get root vegetables (e.g. potatoes, carrots) that are unwashed and with its dirt still clinging on them. I heard somewhere that this will ...
0
votes
1answer
621 views

How to keep vegetables and herbs fresh for longer? [duplicate]

Possible Duplicate: How to Store Fresh Herbs How long can I store a food in the pantry, refrigerator, or freezer? Due to my lifestyle it's hard to tell in advance whether I will be ...
3
votes
1answer
382 views

What would give Swiss Chard a gritty texture?

I made Swiss chard rolls last night and when we would bite into them there would be this gritty bite once in a while, almost like biting into a small gravel. Swiss chard itself has a gritty texture ...
10
votes
2answers
995 views

How do you wash fruit and veggies effectively?

When eating or preparing fruit and vegetables, you should wash them beforehand to get rid of pesticides, bacterias, fertilizers, etc. However, I notice that I (and others I know), just put the thing ...
5
votes
3answers
4k views

Are there alternatives to okra as a thickening agent?

I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several supermarkets and groceries, we managed to ...
17
votes
4answers
2k views

How to wash vegetables without running water?

I live in a subtropical climate where most people cook vegetables, rather than eat them raw, so when making green salads, I must be careful to ensure that everything is clean. I have seen ...
5
votes
2answers
731 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
2k 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
vote
1answer
5k views

Can vegetables be roasted at lower temperatures?

I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical of the 100° C temperature, so I set the ...
6
votes
2answers
606 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 ...
8
votes
2answers
3k 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
251 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 ...
2
votes
3answers
2k 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 ...
2
votes
3answers
799 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 ...
10
votes
3answers
31k 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 ...
4
votes
4answers
4k 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
760 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?
0
votes
2answers
190 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
3k 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 ...
10
votes
3answers
21k 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
649 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
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1answer
1k 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
126 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 ...
5
votes
5answers
2k views

What can I use as the leaf in dolma?

I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved dolma, in looks, taste and texture.