From the humblest pea to the immensest squash.

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3
votes
4answers
110 views

When to add vegetables in slow cooker?

I'm doing a nice beef roast in the crock pot today. Normally I roast the carrots and potatoes together in the oven but due to other things I need the oven for I'm going to add them with the roast. I ...
1
vote
1answer
161 views

Air Fryer effect on Vegetables?

Does the Philips Air-fryer work as well as a standard deep-fryer? Most of what I've been reading about Air Fryers is centered on: Potatoes/ Fries Some of fish/ chicken/ meat dish Being a veggie, ...
1
vote
1answer
2k 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
237 views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
0
votes
0answers
43 views

Sweet Potatoes going black when peeled

When I peel sweet potatoes for a meal, why do some go black? I peel them about 1 hour or half an hour before I cook them
0
votes
0answers
55 views

Reduce Calories in Batter-Baked Vegetables?

I have a recipe for batter-baked vegetables that comes out very well, but I'm wondering if there's a way to cut down on the calories added by the batter. The recipe is something like as follows: Make ...
0
votes
0answers
238 views

Jicama moldy on the outside but white inside, is this safe to eat?

My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
-2
votes
0answers
58 views

What is the ideal age for cooking with hostas?

I've read that hostas can be fibrous, and stringy when they get to old, so what is the ideal age for hostas when you cook with them? It turns out they're used in japanese cooking if you're wondering ...