From the humblest pea to the immensest squash.

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13
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3answers
23k views

Are Green Potatoes OK?

Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that: A) The potato is OK to eat? B) The potato is OK to eat, as long as the green parts are ...
0
votes
1answer
589 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 ...
3
votes
2answers
617 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 ...
1
vote
2answers
199 views

Freeze cauliflower?

I didn't have any issues putting broccoli in the freezer and warming it up again. Worked great. Can you do that with cauliflower, though?
2
votes
2answers
274 views

Is it possible to extract juice from bok choy and napa cabbage using a blender?

Is it possible to extract juice from these vegetables using a blender? How much would it take to produce 100mL of juice? Baby bok choy: Napa cabbage:
4
votes
1answer
226 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 ...
13
votes
2answers
3k views

Why blanche vegetables before freezing?

I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to ...
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.
0
votes
1answer
735 views

How to keep vegetables and herbs fresh for longer? [duplicate]

Possible Duplicate: How to Store Fresh Herbs How long can I store a food in the pantry, refrigerator, or freezer? Due to my lifestyle it's hard to tell in advance whether I will be ...
3
votes
1answer
520 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 ...
10
votes
5answers
2k views

Are there culinary applications for carrot tops/greens?

The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really ...
19
votes
2answers
15k 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 ...
16
votes
4answers
3k views

How to wash vegetables without running water?

I live in a subtropical climate where most people cook vegetables, rather than eat them raw, so when making green salads, I must be careful to ensure that everything is clean. I have seen ...
5
votes
2answers
853 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 ...
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 ...
-1
votes
1answer
307 views

How to roast mixed vegetables together?

For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put ...
3
votes
1answer
278 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 ...
6
votes
2answers
659 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 ...
2
votes
3answers
3k 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 ...
4
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.
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 ...
4
votes
3answers
878 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?
2
votes
3answers
915 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
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?
0
votes
2answers
197 views

What is this Asian dish made with boiled vegetables?

Does anyone know which is the dish where we have a pot/pan of boiling vegetables/meat in the center and people sit around it with their noodles and soup bowls and keep picking things from it and ...
4
votes
1answer
4k 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 ...
0
votes
1answer
852 views

How can one test if a vegetable is organic? [closed]

If I buy some vegetables and take them home, is there any way to determine if the vegetables contain dangerous levels of pesticides?
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 ...
0
votes
1answer
129 views

How to increase flavour intensity in this recipe? [closed]

I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried ...
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 ...
7
votes
3answers
3k views

How can I keep my split pea soup from becoming too thick during storage?

Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the ...
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?
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?
2
votes
1answer
3k views

Suggested edible quantity/scaling of Habanero Pepper per pound of meat

I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I ...
1
vote
2answers
639 views

Sponge That Keeps Vegetables Fresh?

This sponge is meant to be put into refridgerator's vegetables compartment at the bottom and said to keep vegetables fresh: Sorry, the package is in hebrew, but is this true? How can it keep ...
7
votes
3answers
1k views

How to effectively drain frozen vegetables?

When using frozen vegetables, even if I let them unfreeze overnight, I am finding that they then render quite a bit of water when cooking. How can I drain vegetables more effectively, especially when ...
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 ...
6
votes
4answers
623 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, ...
3
votes
1answer
3k 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 ...
0
votes
1answer
642 views

Does it make any sense to grate the raddish on a grater without peeling its skin?

Does the Radish automatically gets rid of its skin when grated on the grater? OR for safety reasons do we have to peel the skin off the Radish before grating? By Radish I mean this: ...
1
vote
3answers
889 views

Difference between cooking vegetable curries in a pressure cooker and a wok?

Is the difference only w.r.t time consumed? Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker? EDIT 1: Q: Do the spices change their taste when ...
1
vote
1answer
1k 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 ...
0
votes
1answer
200 views

Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?

Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally the inscription says that you should boil ...
2
votes
4answers
797 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
2answers
990 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 ...
4
votes
2answers
1k 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 ...
3
votes
1answer
900 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
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 ...
4
votes
2answers
5k 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 ...