From the humblest pea to the immensest squash.

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4
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2answers
218 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
1k 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
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
4answers
178 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 ...
4
votes
1answer
230 views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this? ...
4
votes
3answers
750 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?
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 ...
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 ...
4
votes
1answer
4k 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 ...
4
votes
2answers
500 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 ...
4
votes
2answers
904 views

Are there any differences between “baby” vegetables and their “regular” counterparts

I'm referring to vegetables like baby carrots, baby spinach, baby cucumber, etc. Supermarkets sell quite a few "baby" varieties of vegetables and they seem to be priced more expensive per ounce than ...
4
votes
1answer
1k views

Vegetable internal temperature (oven)

This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digression about what happened - skip it if ...
3
votes
9answers
20k views

How to prevent cucumbers from tasting bitter?

I am a cooking dummy and I hate bitter cucumbers. :) Help!
3
votes
2answers
817 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 ...
3
votes
2answers
419 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 ...
3
votes
3answers
16k views

Are vegetables poisonous if they have roots, are sprouting or are many weeks old?

Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they already has some roots...? How about when ...
3
votes
7answers
350 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 ...
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 ...
3
votes
1answer
2k views

How long can vegetable-based foods be stored at room temperature?

New York City health department forces restaurants to sell prepared food such as babaghanoush on a bed of ice in freezing temperatures. I thought that this was not necessary and I posted a question ...
3
votes
8answers
18k 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 ...
3
votes
2answers
149 views

Using older frozen vegetables

I've got a lot of frozen vegetables that I need to use (you name it I probably have it). Can these be used in soup stock?
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 ...
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 ...
3
votes
1answer
375 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 ...
3
votes
1answer
425 views

What is the relationship between starchy vegetables/fruits and root vegetables?

I am battling with rosacea and was recommended by a doctor to not eat starchy things, including starchy vegetables and fruits. I know that starchy vegetables include: corn, potatoes, yams, etc. ...
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 ...
3
votes
1answer
805 views

Discolouration when boiling green vegetables with lid on

Why do green vegetables discolour when they are boiled with the lid on?
3
votes
2answers
1k 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 ...
3
votes
3answers
262 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)?
3
votes
1answer
2k views

How to convert slow cooker recipes to pressure cooker with different cooking times?

Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking times. I'm specifically looking to ...
3
votes
2answers
427 views

Why do purple snap beans turn green when cooked?

We often get snap beans from the CSA (Community Sponsored Agriculture) that are either entirely purple or mottled purple. When cooked (at least when steamed or blanched), however, the purple color ...
3
votes
1answer
206 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 ...
3
votes
3answers
965 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 ...
3
votes
2answers
2k views

How to get crispy vegetables chips/fries without frying?

Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes: Cuts must be as equal as possible to ensure even ...
3
votes
1answer
373 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 ...
3
votes
2answers
5k views

Can I put other vegetables in a manual wheat grass juicer?

I'm thinking about buying a wheat grass juicer, but the fact that it only juices one thing gives me pause. Are they adequate at juicing vegetables such as spinach, kale and carrots?
3
votes
2answers
140 views

How to cook the eggplant in trader joe's eggplant roll style?

I want to learn how to make similar style eggplant roll. I cook eggplant many times, but I have no clue how to make the eggplant moist but not wet. I see the eggplant in trader joe's eggplant roll, it ...
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 ...
3
votes
2answers
1k views

What juicer is best for leafy greens and vegetables (like carrots)?

There are many juicers out there and not any one juicer is best at juicing everything. I am specifically interested in juicing leafy greens and vegetables like carrots.
2
votes
4answers
750 views

How can I impart bacon flavor into collard greens without losing crispness?

I have tried cooking collard greens several times and each time I have been somewhat disappointed in my results. Specifically, I have tried cooking the collards by adding bacon and never feel like I ...
2
votes
4answers
1k views

Fruit salad with tomatoes

In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me ...
2
votes
3answers
287 views

What vegetable might be called a Worchester?

When I was young, my parents would put a vegetable in our stir fry that they called a Worchester. I recently found out that this doesn't actually exist so I've been trying to determine what they were ...
2
votes
4answers
3k 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?
2
votes
5answers
152 views

How can I start down the path of eating less meat?

Recently I've been giving more thought to the idea of moving toward a more vegetarian diet. The trouble I've encountered, though, is that it seems hard to find recipes and eating suggestions that are ...
2
votes
3answers
792 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 ...
2
votes
5answers
12k 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 ...
2
votes
3answers
183 views

How to freeze your own produce & meals, without cell wall break down?

I've just spend 30 minutes reading online, and got a bit frustrated. I want to be able to freeze my own grown vegetables & even meals to a very high standard. I can't quite be bothered with liquid ...
2
votes
3answers
1k 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 ...
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 ...
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 ...