From the humblest pea to the immensest squash.
3
votes
3answers
965 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 ...
10
votes
1answer
5k views
What does the refrigerator crisper compartment actually do?
In most refrigerators you will be able to find a compartment for your vegetables and fruits. This compartment is called the crisper and it is supposedly able to keep your vegetables and fruits fresh ...
8
votes
2answers
382 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 ...
17
votes
2answers
2k views
Is it possible to preserve color in steamed vegetables?
When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some ...
22
votes
2answers
502 views
Which vegetables to use for stock?
Which vegetables and/or fresh herbs should be used when making vegetable stock?
Are there any vegetables/herbs that should be avoided?
Can parts of vegetables that would otherwise be discarded be ...
17
votes
3answers
2k views
What are the differences between different types of onions, and when do you use them?
I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...
10
votes
3answers
6k 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 ...
17
votes
4answers
824 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 ...
10
votes
2answers
794 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 ...
8
votes
3answers
756 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 - ...
5
votes
4answers
184 views
4
votes
5answers
402 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 ...
13
votes
3answers
2k 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 ...
11
votes
4answers
288 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 ...
9
votes
2answers
898 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?
8
votes
10answers
439 views
What do I do with a kohlrabi?
I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn't great.
Does anyone have suggestions on how to get the ...
8
votes
9answers
4k views
How do you steam vegetables?
Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?
7
votes
4answers
6k views
Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?
Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?
7
votes
3answers
8k 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 ...
6
votes
4answers
927 views
Why does my chard taste bitter when I cook it?
I've tried cooking it in various ways, but it always ends up tasting bitter. What am I doing wrong? I'm using fairly young chard (homegrown), using the whole leaves.
6
votes
2answers
3k 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 ...
5
votes
4answers
710 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 ...
4
votes
4answers
185 views
What helps against astringent mouthfeel from spinach or chard?
Spinach and chard dishes, if prepared from fresh veggies, have a somehow astringent mouthfeel, that can be unpleasant. Does anybody know what exactly causes this mouthfeel chemically and/or knows a ...
4
votes
4answers
2k 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 ...
3
votes
3answers
8k 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 ...
2
votes
2answers
176 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
475 views
What other vegetables can be used in cake/muffin baking?
Vegetables have been commonly used in baking cakes and muffins. A common one is carrots to make one of my fave - carrot cake. Recently I also found out about adding zucchinis (or courgettes) to ...
2
votes
6answers
487 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 ...
