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7
votes
4answers
39k 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 ...
7
votes
3answers
4k views

Can you freeze chopped zucchini?

I know that I can easily freeze shredded zucchini for long-term storage if I stored it in a vacuum sealed freezer bag. However there is a recipe that I really want to make over the winter that ...
7
votes
1answer
181 views

Are large veins in a rhubarb leaf safe to eat?

I've got a lovely rhubarb plant. Nice stalks, huge leaves. The biggest leaves have veins in them bigger than some of the smaller stalks. It seems a shame to throw them away— but obviously I am not ...
7
votes
1answer
2k views

What variety of green beans make the best pickled green beans?

I grow bush and pole bean of various varieties, mostly to make pickled green beans. I want to find a variety to grow that is string - free, long and straight, bright green, with good flavor. I like my ...
6
votes
4answers
4k 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
6answers
897 views

What are the modern or recommended ways of cooking corn on the cob?

Most recommendations for cooking corn on the cob suggest putting it in boiling water for 10 minutes. I find this very undesirable for a number of reasons: it takes a long time to boil the required ...
6
votes
3answers
893 views

How much is a sleeve of celery?

I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk of celery, but I've never heard of a ...
6
votes
4answers
6k 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
6k 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
7answers
18k 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 ...
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
2k 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
486 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
29k 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
9k 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
1k 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
625 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
2answers
663 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 ...
6
votes
2answers
1k views

Food safety issues related to eating raw frozen vegetables

I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package of frozen baby peas and I'm sure I've ...
6
votes
0answers
105 views

Inulin reduction in Jerusalem Artichokes [duplicate]

Last year we first planted Jerusalem Artichokes (Topinambour) in our vegetable garden. The plants did very well and we had quite a huge harvest. We found however that eating the tubers causes ...
5
votes
7answers
555 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
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 ...
5
votes
5answers
3k 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
5answers
52k 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
3answers
6k 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
505 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 ...
5
votes
7answers
642 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
230 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
5
votes
2answers
741 views

What kind of cabbage is on my photo?

I bought it very cheap during the closing of the grocery market. The seller said that it was some kind of lettuce, but it tastes like upper leaves of cabbage.
5
votes
3answers
147 views

Heirloom tomatoes

What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
5
votes
2answers
857 views

Water vs olive oil when sautéing

I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using ...
5
votes
3answers
6k views

Recovering from Over Salted Sauerkraut

I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs ...
5
votes
2answers
865 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
33k 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
945 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
13k 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
5k 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
1k 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
2answers
674 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
3answers
602 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 ...
5
votes
2answers
2k 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
505 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
194 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, ...
5
votes
2answers
327 views

Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal. Thank you.
5
votes
1answer
2k 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
1answer
5k 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 ...
5
votes
3answers
531 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 ...
5
votes
6answers
2k views

Is it ok to microwave veggies without water instead of blanching them in a pot of water?

Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot dirty, and I don't usually have to dry the ...
4
votes
9answers
1k 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 ...