From the humblest pea to the immensest squash.

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4
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6answers
623 views

how to use CSA vegetables most efficiently

I belong to a CSA (Community Sponsored Agriculture) and get a basket of assorted vegetables every week. I have very little cooking experience, and if I search the ingredients online I get a ton of ...
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?
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 ...
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 ...
4
votes
5answers
512 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 ...
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 ...
5
votes
7answers
525 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
9answers
994 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 ...
3
votes
1answer
358 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 ...
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 ...
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)?
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 ...
8
votes
6answers
6k 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 ...
6
votes
4answers
470 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?
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 ...
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 ...
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 ...
8
votes
6answers
1k views

Preparing eggplant with less oil

I love cooking with eggplant (or aubergine/brinjal in your specific English flavor). However to get rid of the bitter taste and slightly spongy texture, I end up using huge amounts of olive oil, ...
7
votes
3answers
12k views

Why would cooked spinach contain more iron than raw?

I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.71 mg /100g). Intuitively, I would have ...
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? ...
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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 ...
4
votes
3answers
1k views

How to tell the proper amount of oil to use when sautéing vegetables and meat?

A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
5
votes
7answers
592 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 ...
10
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
866 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
426 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
22k 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, ...
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 ...
7
votes
4answers
4k views

Is it really necessary to properly heat oil in a pan before frying veggies?

As an example, we often lightly fry onions in (preferably) Olive Oil before adding them to any number of dishes, such as scrambled eggs for breakfast. My talented cooking friends frequently remind ...
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 ...
2
votes
2answers
4k views

What can I do with under-ripe eggplant?

The eggplant in my garden was doing very well up until a hard frost a couple of days ago (it's late December, and this was inevitable). Some of the plants died and I picked the eggplant. I have ...
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 ...
8
votes
3answers
917 views

Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?

Is there a difference between how long fresh herbs and vegetables last if they are in a plastic bag or in the open? If it does, is there a break-down of which ones it does make a difference for - ...
11
votes
1answer
1k views

Why does roasting vegetables before pureeing into soup affect the flavour?

Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
3
votes
3answers
15k 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 ...
10
votes
4answers
4k views

Why would you Parboil Some Vegetables Before Stir-Frying them?

An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
7
votes
2answers
813 views

How do I glaze vegetables?

I'm looking to glaze some carrots, maybe some beets, and a decent chunk of the rest of the season's worth of farmshare. I'm sure there's plenty of recipes on the internet, but I'm looking for some ...
7
votes
1answer
1k 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 ...
5
votes
4answers
759 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 ...
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 ...
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
4answers
9k views

Can you purée without a food processor?

I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do ...
12
votes
4answers
351 views

How do you efficiently clean a leek?

I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick you can use to clean a leek, without cutting it up and ruining ...
6
votes
2answers
4k 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 ...
8
votes
1answer
9k views

How should I prepare Bok Choy before I cook it?

I just bought a pack of bok choy that I want to steam inside a bag along with some halibut. How should I cut it up before putting it in the bag? Would the preparation be different if I was cooking ...
7
votes
3answers
3k 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 ...
5
votes
2answers
587 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 ...
8
votes
3answers
1k views

Is there an easy way to trim the ends off green beans quickly?

A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk ...
7
votes
2answers
616 views

What are the major differences between yams and sweet potatoes?

I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!