From the humblest pea to the immensest squash.

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1k 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 ...
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1answer
152 views

Cooking vegetables with butter and water

I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water ...
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1answer
38 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?
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3answers
147 views

What is the rate of loss of vitamin C in fresh vegetables?

If I keep fresh vegetables in the fridge, how quickly is vitamin C lost? What is the rate of loss in percent per day, or any other relevant measure?
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1answer
100 views

Can this ratatouille be saved?

I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. ...
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2answers
73 views

Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy

I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally add them 10 minutes before the end, so ...
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1answer
53 views

the sugar content of raw corn on the vs cooked corn on the cob

Is the sugar content of cooked corn on the cob higher than the sugar content of raw corn on the cob? I had a nutritionist tell me uncooked corn on the cob was like eating a non starchy veggie. true or ...
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1answer
74 views

Using Unused Pickling Juice

2 weeks ago I made 10 gallons of pickling juice for vegetables and only used 7 gallons. Today I decided to use the 3 remaining gallons of juice. I boiled the juice I made which was water, white ...
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1answer
114 views

Why would hot-packed green beans go bad when still sealed?

My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible. What happened?
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2answers
83 views

How does one cook with aloe?

There is an asian grocery nearby and I've seen foot long lengths of aloe vera plant in the produce section. I have an aloe plant at home. What do you suppose people do with aloe as a ingredient?
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1answer
158 views

Why exactly do leafy vegetables turn to mush when frozen uncoooked?

I've heard 2 explanations: because of enzymes that get destroyed when cooking (which is chemical) and because plant cells expand when the water inside freezes, and then the cells burst (which is ...
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2answers
112 views

Good websites/cookbooks covering more tailored approach to cooking vegetables? [closed]

The produce I get in weekly CSA box are all quite unique. I get at least 3 different kinds of kale, 4 different kinds of lettuce, and so on. Even with the same kind of lettuce, sometimes it's young ...
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1answer
7k views

Can vegetables be roasted at lower temperatures?

I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical of the 100° C temperature, so I set the ...
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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 ...
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0answers
25 views

Does anthrocyclin 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 anthrocyclins are only purple in an acidic environment. So, when the beans turn green after cooking does that mean ...
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0answers
60 views

What foods can I use to get the maximum volume of cooked food and stay under 600 calories? [closed]

I need to create a meal plan that has very specific restrictions. The meals are for "fast days" in one of those fast and feast diets. The limit for the day is 600 calories. I am aiming to produce a ...
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1answer
548 views

Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?

Our local food distribution site gives what they call sweet potatoes. They are purple looking on the outside with white inside. When I boiled them they got kind of black or green streaks in them. Am I ...
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2answers
573 views

Making vegetables (those with leaf) more “crunchy” (bite/tear off easily)

Are there any solution to make leafy vegetables more "crunchy"? (I usually boil my leafy vegetables in water but it seems that when I bite them, they usually does not tear off easily. They become ...
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4answers
203 views

Vegetable “jam” with salt instead of sugar

My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now ...
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2answers
104 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
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2answers
194 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 ...
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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 ...
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2answers
163 views

Are there blue foods out there?

Are there naturally occurring foods that are blue? Not foods that have been created in a lab to be blue?
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1answer
793 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?
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1answer
194 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 ...
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1answer
70 views

Beets too big for quality?

I left my beets in the garden too long and they are very large (some 10 - 12 inches in circumference). Can you recommend a good way to salvage these or should I just "use them as a learning tool"? ...
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1answer
627 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: ...
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1answer
111 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

I was following this recipe for which the cooking time mentioned is 30 min. Although for me, it took around 45 min for the vegetables to get cooked. Three questions: 1. Instead of waiting 45 min ...
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1answer
119 views

How to preserve eggplants/brinjals?

How can eggplant be preserved? I would like to preserve it for a month or more, if possible.
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1answer
417 views

Vegetable Soup Missing Something Fundamental? [closed]

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly ...
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1answer
186 views

Steaming vegetables in microwave

I made a short research on steaming vegetables in microwave to compare it to steaming on stove top. An interesting discovery I made is that steaming in microwave is more energy efficient when cooking ...
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1answer
605 views

Keep “soup greens” once done cooking?

I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ...
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1answer
128 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 ...
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1answer
573 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 ...
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2answers
166 views

How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?

I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum sealing and then blanching but to your ...
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1answer
713 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 ...
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1answer
61 views

What's wrong with keeping frozen vegetables in refrigerator?

The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now. What's the problem with letting bagged ...
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2answers
6k views

Proper cook times for mushrooms, onions, and peppers

One of my favorite meals is poached chicken cut into strips and stir fried with mushrooms, onions, and peppers and a bit of oil-based salad dressing for flavor. However, most of the time I get the ...
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1answer
306 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 ...
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1answer
241 views

How much nutrition dissolves in boiling water? [closed]

At what temperature does all nutrition dissolve in water? I want to help people that can't eat solid food, by giving them liquefied food.
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2answers
635 views

Are there other ways to extract juice from vegetable beside using a blender?

Usually to extract juice from vegetable, we throw the vegetable into the blender. So, are there other ways that we can extract juice?
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1answer
75 views

How many veggies are in Wheat Thins Toasted Chips Veggie? [closed]

The package says "Made With REAL VEGETABLES", which I love, but how many real vegetables? I'm sure I could have just had a V8, but when I crave chips, I like the idea of a "healthy" option.
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3answers
153 views

Black/purple ingredient in stir fry?

I've had stir fry a few times lately and have noticed this strange ingredient in it. It is a blackish purple color, and looks a lot like a noodle! The other seasonings have mostly overpowered it so I ...
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1answer
123 views

How many average onions are there per pound?

How many onions are there on average per pound assuming they are average size? I have tried figuring out by number of onions per cup and number of cups per pound, but when counting it with tally ...
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1answer
1k views

How much does one cup of fresh spinach weigh? [closed]

How much fresh spinach is in one cup? When I read articles they always say eat "1 cup of spinach", but I don't know how much spinach that is. I am talking about 4x6 cm leaves.