From the humblest pea to the immensest squash.

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2
votes
2answers
736 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 ...
6
votes
4answers
23k 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 ...
1
vote
1answer
818 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 ...
3
votes
1answer
747 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
996 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
4k 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 ...
0
votes
1answer
395 views

Simmering split peas smell bitter - why?

Today while simmering split peas with a good meaty ham bone, the whole works smell so bitter. I'm wondering why. I love pea soup but haven't made it very often. In the end it did taste fine but had a ...
1
vote
2answers
1k 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 ...
1
vote
4answers
940 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 ...
10
votes
4answers
18k views

How does boiling remove vitamin C from food?

It's generally known that boiling vegetables removes a large fraction of vitamin C, but in what way? Does the high temperature destroy it? Is it merely absorbed by the boiling water?
7
votes
6answers
600 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 ...
1
vote
1answer
805 views

How to recover vegetables that get “refrigerator crisper chill”?

Sometimes my fridge is set to be too cold and if there is not much in it, I find the vegies in the back of the crisper start to freeze. This week it happened to mushrooms, bok choy, and radishes. I ...
3
votes
8answers
15k 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 ...
1
vote
3answers
2k views

How long do you cook the vegetables in a pasta salad recipe?

Pasta salad is pasta cooked until soft with vegetables and an Italian dressing. I assume I need to boil the vegetables separately, but am blanking on how long is appropriate. Thoughts?
4
votes
1answer
4k 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 ...
3
votes
2answers
935 views

Charring veg without gas burners/grill

Without having a gas burner or a grill, is there still a way I can char vegetables such as a red pepper or corn on the cob? I have a glass-ceramic range and an oven - would I have to do it under the ...
4
votes
5answers
508 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 ...
2
votes
4answers
2k 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?
3
votes
1answer
351 views

Why do frozen greens get fibrous and tough in the microwave?

When I microwave frozen spinach or amaranth greens to cook them, they sometimes get tough and fibrous. There doesn't seem to be a consistent pattern in when this happens, so I can't figure out how to ...
5
votes
4answers
44k 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
7answers
523 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 ...
4
votes
1answer
3k views

Can Kebabs be frozen?

I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed? Is there a better way for me to ...
6
votes
4answers
3k 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 ...
3
votes
3answers
257 views

Does the drying out of vegetables affect the taste after cooking?

If I cut the onions and vegetables in the morning, they dry up till evening. Is there a taste change when you eat cooked vegetables, which dried out over 8 hours (before cooking)?
5
votes
3answers
454 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 ...
19
votes
2answers
10k views

Food safety of meat vs. veggies and fruit with mold on them

Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I ...
6
votes
4answers
464 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?
3
votes
5answers
2k views

Fiddlehead toxicity

I'm curious if anyone has some experience with fiddlehead toxicity. Wikipedia has it listed as "may harbour microbes, and should be washed and cooked before eating." Most reports I'm reading online ...
9
votes
2answers
1k views

Can I can vegetables using sous-vide?

My girlfriend and I were talking about the summer produce season approaching and hit on the idea of canning sous-vide. That is, rather than sterilizing by high heat for a short amount of time, you ...
14
votes
4answers
1k views

Is asparagus generally recognized as the best vegetable, and why? [closed]

In Germany, everybody knows that asparagus is "the king of vegetables", especially the white variety. When the season starts, there is an asparagus craze, spilling over to unexpected areas like ...
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
4answers
3k 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
4answers
569 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, ...
4
votes
6answers
4k 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
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 ...
0
votes
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
4answers
3k views

What can I use instead of swede (rutabaga) when making pickle relish

I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. Unforunately, I can't ...
7
votes
4answers
10k views

Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?

Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?
9
votes
3answers
1k views

Can you start a small mushroom farm at home without using commercial start-up kits? [closed]

Does anyone have any info on starting a small household mushroom farm in a little converted tool shed to grow a variety of mushrooms without using the commercial box start-up kits?
5
votes
7answers
581 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 ...
9
votes
4answers
5k views

Seasoning steamed vegetables (in particular potatoes): advisable?

We're going through a healthy-eating phase at the moment, and this includes eating a fair few steamed vegetables. Unfortunately I find steamed vegetables (especially potatoes) can be painfully dull ...
2
votes
1answer
853 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 ...
5
votes
2answers
415 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
2answers
20k 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, ...
13
votes
5answers
4k views

Ham and Pea Soup with whole dried peas instead of split peas?

I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
4
votes
6answers
12k 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 ...
11
votes
2answers
2k views

Why sweat but not brown?

Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
3
votes
2answers
4k 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 ...
8
votes
3answers
2k views

How good a substitute is callaloo for spinach?

I have seen some good recipes using spinach and have heard over and over that callaloo (amaranth) can be used in place of it. There is confusion about callaloo the plant and callaloo the dish I am ...
3
votes
8answers
17k views

How to prevent cucumbers from tasting bitter?

I am a cooking dummy and I hate bitter cucumbers. :) Help!