From the humblest pea to the immensest squash.

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4
votes
3answers
7k views

What seasonal vegetable side dishes are appropriate for Hungarian Goulash? [on hold]

We are planning a traditional Hungarian Goulash dinner, and apart from egg noodles, would like a vegetable side-dish to accompany. It's late October, and we'd prefer some seasonal ingredients if ...
1
vote
2answers
466 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 ...
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 ...
1
vote
0answers
70 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?
4
votes
1answer
89 views

Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal. Thank you.
5
votes
3answers
5k 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 ...
1
vote
2answers
75 views

How do I properly wash bugs out of green onion?

How do I remove bugs from the inside and outside of green onions? I don't want to split open the green onion just to remove them, and washing them thoroughly in cold water seems to get the onions ...
1
vote
1answer
195 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 ...
2
votes
0answers
54 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 ...
7
votes
2answers
147 views

Which end of the cucumber should I save for later?

When using only half of a cucumber, which end of the cucumber should I save for later use - the stem end or the blossom end?
3
votes
3answers
997 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 ...
2
votes
1answer
93 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?
0
votes
1answer
91 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 ...
2
votes
3answers
78 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 ...
4
votes
4answers
3k views

Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be ...
0
votes
1answer
67 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"? ...
0
votes
2answers
153 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?
4
votes
5answers
132 views

What are different methods of preserving chillies?

I've been given three chilli plants: Bulgarian Carrot Jalapeño Scotch Bonnet I'm not going to be able to use them fresh before winter arrives. What methods of preserving would be appropriate ...
3
votes
8answers
20k views
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 ...
2
votes
5answers
166 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 ...
5
votes
5answers
48k views

How should I boil green beans to keep them crisp?

I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so they are cooked through, but not limp?
2
votes
5answers
13k 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 ...
1
vote
2answers
65 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
2
votes
2answers
955 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 ...
0
votes
4answers
101 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 ...
3
votes
2answers
819 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 ...
1
vote
1answer
84 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. ...
10
votes
3answers
31k views

Which fruits and vegetables should be kept in a fridge, and which outside?

I'm a bit unsure about which fruits and veggies should be kept outside the fridge and which inside. It seems that apples, oranges, and bananas, are normally kept outside, and melons, watermelons, etc ...
2
votes
2answers
495 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.
1
vote
1answer
121 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 ...
13
votes
5answers
5k views

Ham and Pea Soup with whole dried peas instead of split peas?

I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
1
vote
2answers
102 views

Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?

I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything before, so I'm willing to try, and I ...
1
vote
3answers
143 views

How to replace Bouillon cubes without making them on my own

As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of ...
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 ...
5
votes
1answer
112 views

3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?

I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possible to place strong tasting ingredients, ...
9
votes
3answers
659 views

How to keep fruits and vegetables fresh

I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a week. Are there any tricks to keeping ...
0
votes
2answers
77 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). ...
-2
votes
2answers
472 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?
0
votes
1answer
78 views

How to preserve eggplants/brinjals?

How can eggplant be preserved? I would like to preserve it for a month or more, if possible.
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 ...
6
votes
4answers
29k views

What is the best way to store chopped vegetables?

To speed up our cooking during the week, I would like to chop up all the vegetables I will need for the week on a Sunday and then just use them throughout the week. What would be the best way to ...
-2
votes
1answer
55 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.
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
2answers
152 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 ...
-2
votes
1answer
82 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 ...
1
vote
3answers
89 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.), ...
6
votes
3answers
7k views

When to add diced vegetables when cooking rice

I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I ...
7
votes
5answers
21k views

When should I add spinach to homemade pizza?

When making pizza, do you put the spinach on raw or cooked? I would prefer to put it on raw, but I am concerned that the high water content in the spinach will release in the oven and make the crust ...
4
votes
2answers
220 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?