From the humblest pea to the immensest squash.

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6
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4answers
2k views

Substituting tomatillos

I have lately come across good recipes, which happen to require tomatillos. Sadly, I don't have a source for tomatillos. Is there some way to substitute them in recipes? Physalis berries? Underripe ...
6
votes
4answers
2k views

Why does my chard taste bitter when I cook it?

I've tried cooking it in various ways, but it always ends up tasting bitter. What am I doing wrong? I'm using fairly young chard (homegrown), using the whole leaves.
6
votes
2answers
4k views

Can I use the same board for meat and vegetables?

I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
6
votes
5answers
2k views

Grilling long beans, and a substitute for cooking twine

I've been experimenting with "uncommon" vegetables (in the US) and have recently fallen in love with long beans, which I buy at my local Korean market. Because of their length, I'm able to grill ...
6
votes
3answers
1k 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?
6
votes
4answers
458 views

The way to cook vegetables that keeps most of the nutrients

What is the way to cook vegetables that keeps most of the nutrients?
6
votes
2answers
16k 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 ...
6
votes
3answers
5k 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 ...
6
votes
2answers
536 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. ...
6
votes
4answers
550 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, ...
6
votes
3answers
1k 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 ...
6
votes
2answers
2k views

Blanching time for different vegetables

Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath: 1 minute for broccoli 3 minutes for carrots 2 minutes for beans 1 minute for flat beans 4 ...
6
votes
2answers
524 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 ...
5
votes
7answers
512 views

How can I get more umami in a veggie burger?

I'm not a vegan, so let me get that out there as the first sentence. I can find recipes all over the place for veggie burgers, but all I've tried have been bland. I may indeed have an umami flavor ...
5
votes
5answers
1k 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.
5
votes
3answers
3k 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 ...
5
votes
7answers
1k views

How to prepare courgettes/zucchini?

I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare the vegetable before cooking in either in ...
5
votes
7answers
569 views

Nutritional information on fruits and veggies

I've been looking online for an extensive database of nutritional information on various fruits and vegetables. I've been advised by my doctor to start eating healthier and I'd just like to know the ...
5
votes
4answers
203 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
5
votes
4answers
42k 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?
5
votes
2answers
600 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 ...
5
votes
2answers
18k views

How can I tell whether beetroot is still edible?

I have some raw beetroot I bought about a week ago, having stored them at room temperature since. It's the first time I bought it raw, and I'm unsure whether it's still edible. It is already soft, ...
5
votes
4answers
703 views

Uses of leftover vegetables from slow cooker

After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base. What can I do with the vegetables? They are tasty to eat ...
5
votes
5answers
10k views

How to freeze cabbage?

I have a glut of home-grown cabbage at the moment, more than I can eat before it goes bad! Is there any way to freeze cabbage (raw, cooked, whole, shredded...) or would I have to make gallons of ...
5
votes
3answers
3k views

How briny should the water be when soaking broccoli to remove bugs?

I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out. What's the right salt:water ratio and how long should I soak?
5
votes
1answer
298 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 ...
5
votes
4answers
20k 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 ...
5
votes
2answers
585 views

Storage of Sweet Potato Pie

I want to make Sweet Potato Pie for the first time for Monday yet I'm going to be busy on the weekend. This got me wondering what are proper storage ideas for Sweet Potato Pie. For instance if I make ...
5
votes
2answers
1k 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?
5
votes
2answers
391 views

Automatic dicer

I love cooking, but I hate dicing! I have a food processor that can slice really well, but it doesn't have any ability to do dicing. Does a device that can automatically dice various produce ...
5
votes
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 ...
5
votes
3answers
437 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 ...
4
votes
9answers
953 views

Breakfast vegetable

Culture exchange Dinner party tomorrow night with Japanese exchange students. I have been asked to bring a vegetable dish to this "Breakfast For Dinner" theme. Outside of potatoes, I cannot think of a ...
4
votes
6answers
592 views

how to use CSA vegetables most efficiently

I belong to a CSA (Community Sponsored Agriculture) and get a basket of assorted vegetables every week. I have very little cooking experience, and if I search the ingredients online I get a ton of ...
4
votes
3answers
2k views

Counter to bitterness in soup

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 ...
4
votes
3answers
1k views

How to tell the proper amount of oil to use when sautéing vegetables and meat?

A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
4
votes
6answers
324 views

How should I use extra summer squash?

My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick recipe I should be making that stores ...
4
votes
4answers
3k 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
6answers
268 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?
4
votes
3answers
246 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 ...
4
votes
4answers
8k views

Can you purée without a food processor?

I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do ...
4
votes
5answers
499 views

Hints on storage of vegetables and fruit

Different fruits and vegetables require different treatment in order to preserve their integrity, micronutrient contents and especially taste over the longest period possible. Time and again I am ...
4
votes
4answers
731 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 ...
4
votes
3answers
4k views

What seasonal vegetable side dishes are appropriate for Hungarian Goulash?

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 ...
4
votes
3answers
142 views

Heirloom tomatoes

What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
4
votes
6answers
11k views

Are frozen onions any good? (And general advice with frozen veg)

Whilst I am not that good, I love to cook and I absolutely love onions! When I cook, the longest part always seems to be peeling and cutting onions.. and hate the crying! (mainly because I buy the ...
4
votes
2answers
195 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?
4
votes
4answers
963 views

Why roast beets in vinegar?

I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do for the beets?
4
votes
6answers
3k views

Uses for Radish and Turnip greens?

I just got a lovely bunch of radishes and turnips from the Farmer's market. Giant mass of greens included. Can I use the greens for anything aside from compost? Are they edible? Worthy of salads? ...
4
votes
4answers
123 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 ...