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3
votes
2answers
36k 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
1k 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
290 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
93 views

How finely chopped should vegetables be when making stock?

I've watched several YouTube videos now to learn how to make vegetable stock. Most of these videos show the vegetables being chopped into relatively large chunks - for example, carrots and onions ...
3
votes
2answers
879 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
2answers
3k 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
434 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
1answer
40 views

When should I add diced vegetables to a pie, and how long to cook them for?

Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portion for the amount of meat that I used. I ...
3
votes
1answer
68 views

Does anthocyanin still exist once the purple beans have changed to green during cooking?

When purple beans are cooked and they turn green I understand that is because the anthocyanins are only purple in an acidic environment. So, when the beans turn green after cooking does that mean ...
3
votes
1answer
131 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 ...
3
votes
2answers
6k 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
4answers
83 views

Is there such a thing as “sweet” carrots?

These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to eat sweet carrots, but she can't say how ...
3
votes
2answers
278 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
279 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
1answer
139 views

Cooking old beets

I just harvested some beets from last year, they are red in the center and the rest is a yellow white color. They are huge, so are they edible?
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?
2
votes
4answers
834 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
341 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
5answers
352 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
4answers
4k 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
2answers
297 views

Vegetable stock for a vegan gravy

I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable stock and nutritional yeast. How can I add ...
2
votes
3answers
202 views

What other vegetables can I roast with asparagus?

I eat roasted vegetables at least once a week. I usually combine two or three veggies (broccoli with cauliflower, potatoes with carrots and onions, Brussels sprouts with carrots and parsnips, etc.), ...
2
votes
3answers
1k 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
23k 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
230 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
2k 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
3k 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
4k 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 ...
2
votes
3answers
139 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 ...
2
votes
3answers
2k views

How can I mask the flavor of frozen vegetables in soup?

Sometimes it is nice to just grab ingredients from the pantry / freezer and throw things into a pot for a quick "homemade" soup. Typically quick soups like this utilize a mixed bag of frozen ...
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 ...
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 ...
2
votes
2answers
246 views

After you bake eggplant, is it fine to not drain the water?

An eggplant can be baked or grilled; then you peel it. I read that you have to drain it then (e.g. in a colander), even overnight. What if you don't drain the water-does the taste change considerably? ...
2
votes
2answers
8k 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 ...
2
votes
2answers
139 views

How do I keep my zoodles from being too watery?

Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins, but they still release a lot of water. I would ...
2
votes
1answer
91 views

roasting vs microwave+roasting beets

We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then putting them in the pan with the fish to ...
2
votes
1answer
95 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
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
1k views

Does the vegetable crisper make a difference? [duplicate]

My wife is always yelling at me for not putting the vegetables back into the crisper in the fridge. Does the crisper make a big difference vs. just putting vegetables in another part of the fridge? Or ...
2
votes
1answer
42 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?
2
votes
1answer
226 views

What happens if I add corn before bringing the water to a boil?

I accidentally added vegetables and water to the pot from the beginning instead of bringing water to a boil then adding the fresh corn kernels What happens if I do this? Will my end result be ...
2
votes
2answers
287 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:
2
votes
2answers
1k 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.
2
votes
1answer
43 views

How does produce grading in the US work?

The US has a lot of standards about grading produce. Is everything graded on the same scale (with the same labels)? What characteristics do the grades generally depend on, and what characteristics do ...
2
votes
1answer
156 views

Has there been some change in the varieties of broccoli sold in US supermarkets in the last few years?

Having eaten broccoli all my life, in the last year or two I have noticed some differences in most any broccoli, either fresh or frozen. The primary differences I notice: 1) There are many small ...
2
votes
1answer
97 views

Gas grill flames very high cooking chicked wings and vegetables

I have a gas grill which I use once a week or so. Today I put some peppers and onions as usual, but I also put chicken wings (first time). After a few minutes of cooking, the fire went super high, ...
2
votes
1answer
111 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 ...
2
votes
1answer
110 views

How to get fresh green peas?

I've only ever seen green peas in snow peas or snap peas, in the frozen food section, or in the bulk/dried foods section. When a recipe asks for x cups of fresh peas, does that mean I have strip them ...