From the humblest pea to the immensest squash.

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1answer
865 views

Cooking vegetables with butter and water

I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water ...
3
votes
2answers
37k 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 ...
0
votes
1answer
1k views

What's wrong with keeping frozen vegetables in refrigerator?

The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now. What's the problem with letting bagged ...
1
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2answers
71 views

Why cover a pepper after blackening?

I have seen multiple recipes that ask to cover the pepper after blackening? What is the use for this?
10
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6answers
11k views

Should asparagus be peeled before cooking?

I have it from two sources that asparagus should be peeled before being cooked in simmering water (Julia Child) or fried in butter (Heston Blumenthal). I tried Julia's method once and I've been ...
1
vote
1answer
441 views

the sugar content of raw corn on the vs cooked corn on the cob

Is the sugar content of cooked corn on the cob higher than the sugar content of raw corn on the cob? I had a nutritionist tell me uncooked corn on the cob was like eating a non starchy veggie. true or ...
10
votes
4answers
39k 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 ...
12
votes
2answers
1k 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 ...
3
votes
1answer
149 views

is it okay to wash vegetables by soaking/submerging?

I go on frequent long-term road trips, and I don't have access to running water during those times. Is it okay to fill up a bowl of water and just stick the vegetables in there and rub them, take them ...
5
votes
10answers
32k views

Cooking “purple sweet potatoes” or “purple yams”

I recently bought something that was labelled at the grocery store as a "purple sweet potato". They were larger than what I am used to for sweet potatoes, but looked similar, although they had a ...
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2answers
2k 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 ...
4
votes
2answers
96 views

Are California veggies bigger?

A recipe might call for one large onion or two small eggplants. When cut as directed it seems to yield way more than the recipe intended. I got the two smallest eggplants in the store and after ...
2
votes
1answer
105 views

Why does asparagus microwave so fast?

I've also been surprised by how fast asparagus heats up in the microwave. Is there a particular reason for this? My understanding is that microwaves heat by transferring energy into the "polar" ...
2
votes
1answer
101 views

Using Unused Pickling Juice

2 weeks ago I made 10 gallons of pickling juice for vegetables and only used 7 gallons. Today I decided to use the 3 remaining gallons of juice. I boiled the juice I made which was water, white ...
3
votes
0answers
62 views

Which vegetables we should not store in the fridge and why? [duplicate]

I've read that some vegetables should be never stored in the fridge. Is that apply to most of the vegetables, some specific group or specific ones (which one)? What's general rule?
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votes
1answer
14k views

How much does one cup of fresh spinach weigh? [closed]

How much fresh spinach is in one cup? When I read articles they always say eat "1 cup of spinach", but I don't know how much spinach that is. I am talking about 4x6 cm leaves.
8
votes
3answers
4k 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
2answers
1k views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
5
votes
2answers
2k 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 ...
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 ...
2
votes
1answer
60 views

What to do with dried vegetables that feel like a chewing gum?

Several months ago I dried some vegetables, mainly cabbage and carrot. I cut them to thin small slices using a slicer, dried them in about 50 C, and stored in glass jars. Now, I opened the jars and ...
2
votes
1answer
133 views

Raw Kale - Korean side dish

I'm trying to get more raw veggies in my diet in general and Kale is such a good one. I recently had a raw kale side dish at a Korean restaurant that may or may not have been fermented. It's flavor ...
6
votes
2answers
44k 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, ...
2
votes
1answer
44 views

Is it ok to let vegetables cool before roasting?

Could I boil vegetables now (potato, beetroot etc.) And then roast them a few hours later? This would be convenient, but would it effect their taste, texture etc?
3
votes
2answers
59 views

How to cook Brussells Sprouts and sweet potates in one oven?

I need to roast the Brussels sprouts at 350 for 40" and bake the sweet potatoes at 425 for 60" in one oven. How should I do it?
4
votes
3answers
13k views

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

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 ...
1
vote
2answers
726 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 ...
1
vote
1answer
1k views

Help identify a strange root vegetable

The other day I ventured into a grocery store that sold a lot of root vegetables that I have never seen before. One of the vegetables was a large round thing, and when I poked it, grey 'smoke' came ...
1
vote
2answers
118 views

How do I properly wash bugs out of green onion?

How do I remove bugs from the inside and outside of green onions? I don't want to split open the green onion just to remove them, and washing them thoroughly in cold water seems to get the onions ...
7
votes
2answers
203 views

Which end of the cucumber should I save for later?

When using only half of a cucumber, which end of the cucumber should I save for later use - the stem end or the blossom end?
2
votes
3answers
157 views

Sautéing vegetables in heated oil

When sautéing vegetables in oil - for example carrots, should I wait for the oil to heat up and then add the vegetables or should I put the vegetables in cool oil and then heat everything up? What ...
4
votes
4answers
5k 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 ...
0
votes
1answer
159 views

Beets too big for quality?

I left my beets in the garden too long and they are very large (some 10 - 12 inches in circumference). Can you recommend a good way to salvage these or should I just "use them as a learning tool"? ...
0
votes
2answers
175 views

Are there blue foods out there?

Are there naturally occurring foods that are blue? Not foods that have been created in a lab to be blue?
3
votes
8answers
27k views

How to prevent cucumbers from tasting bitter?

I am a cooking dummy and I hate bitter cucumbers. :) Help!
7
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
5answers
57k 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?
2
votes
5answers
26k 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 ...
1
vote
2answers
124 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
2
votes
2answers
1k views

How can I reduce nitrate concentration in vegetables before or during cooking?

Can someone tell me how to minimize nitrate concentration in raw vegetables before cooking them? I need this advice very much because I'm cooking vegetables for my infant son, and I've heard that high ...
0
votes
4answers
381 views

Vegetable “jam” with salt instead of sugar

My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now ...
3
votes
2answers
928 views

Can alcohol and salt lengthen the shelf life of vegetables in room temperature?

My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/or salt around the vegetables can help in ...
11
votes
3answers
62k 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
2k 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
2answers
404 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 ...
5
votes
1answer
20k 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
298 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
941 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
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2answers
162 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). ...
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2answers
1k 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?