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98

Probably not. Carrots naturally (or due to selective breeding) come in an extremely wide variety of colors from white to yellow to orange to red/pink to purple. It's likely that you were simply looking at two different varieties, one of which was more pale than the other. click image for source Even the color being only "skin deep" isn't necessarily a ...


42

Use a sharp knife, dull knives don't slice, they split the same way an axe splits logs and that will generate that sideways force that throws carrot bits. Also learn to practice your slicing and chopping technique. You shouldn't be dropping the blade straight down like a axe or guillotine. You should be moving the blade in a orbital movement, so that you ...


37

One option is to cut the carrots slightly diagonally instead of perfectly square. The resulting pieces are not perfectly cylindrical, but they tend to tipping instead of rolling all over the cutting board. (Note that this method only works if the diameter of the carrot is substantially larger than the thickness of a piece.)


27

Here is why it's stupid: Sous-vide doesn't get hot enough to kill botulism spores. Low acid foods will be very dangerous. Boiling is required for a strong seal on canning jars. All pectin jellies I have seen require boiling to set. High acid recipes often call for processing in a water bath for a mere 10 minutes to seal the lids. Recipes that don't call ...


25

No, the mold on meat isn't especially bad. It won't eat your insides. But still, moldy meat is worse than moldy plants. Mold itself isn't a strong health concern. It can't cause an illness, and doesn't grow in the human stomach. There are some kinds which produce metabolic byproducts poisonous for humans, and this means that you shouldn't eat moldy food, ...


24

Let's call a spade a spade: if you're in one of many areas where people don't eat vegetables raw, it's because nightsoil or unsterilized animal manure is used to fertilize the fields. A quick rinse won't render these vegetables safe to eat, because you need to kill the pathogens. To start out, you should wash all dirt and sand off produce; for this wash ...


23

It's probably not anything so sinister. Even typical orange carrots do vary somewhat in hue. And as with many other vegetables, "heirloom" varieties of carrot have started to make a bit of a comeback in the US. As you can see here there's a wide variation in color among these heirloom versions; they can range from very pale, almost white to brilliant ...


22

Typically, vegetables will lose their colour if they are over-cooked, so it's probably worthwhile cooking them for a shorter period of time. Usually steaming is a great way to preserve the nutrients and colour of vegetables, as is stir-frying rapidly. Different kinds of vegetables contain various pigments in their skins. Green vegetables contain ...


22

The flavor / odor notes you're experiencing are probably sulfuric compounds. Cruciferous vegetables like broccoli and cauliflower contain sulfiric compounds that are released on cooking. That's why the stir-fried crisp-tender broccoli tastes so different from the limp overcooked olive green florets. Similar to how spicy salsa fresca grows ever spicier after ...


21

Iron is simply an element, so it cannot be destroyed by cooking (or generally temperature changes), as vitamins and other organic structures potentially can. Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase. So gram for gram, it makes sense that cooked spinach should have a higher ...


19

Make bread with it (let it cool enough that you don't kill the yeast, first.) Make soup with it.


18

Really, this is just to even out cooking times for vegetables that don't have a surface area to volume ratio consistent with the other things you're stir-frying. If you were to shred those green beans, as is sometimes done, you could put them in at the same time as raw, julienned carrots, and they would finish at the same time. If you put them in whole, ...


18

Cooking causes certain chemical reactions within the food being cooked, many of which produce (and consume) compounds which have various flavours. I don't know the real specifics, but I can outline why your two cases are different, and you can verify it visually. If you take a potato, cut it up and boil it, it stays pale. The texture changes to become much ...


18

Onions The more you cook an onion, the sweeter it is going to get; heat breaks down the volatiles and complex starches and converts them to sugars. When an onion is completely brown then it is basically caramelized. The point of sweating onions is to draw out some of the pungency, but not all. If you cook them 'til they're brown (caramelized) then they ...


18

I've read that if you can't or don't use it for your own consumption, that houseplants really love it (after it's cooled, of course).


17

This just means the potato has been exposed to light and has produced chlorophyll (the green color). It is most likely safe to eat, minus the green areas. Producing the chlorophyll also produces solanine, which is toxic in large quantities. Remove the green parts and don't eat more than 4lbs. For detailed information, see this link. ...


17

The choice of one onion over another is really going to come down to personal preference based on color and flavor. Red and white onions are usually milder in flavor than yellow onions which is the reason they're often the choice for hamburgers and sandwiches. Yellow (sometimes referred to as "Spanish") onions tend to have a more pungent flavor. Sweet ...


17

The crisper provides a somewhat enclosed environment, which prevents moisture from escaping as rapidly. Vegetables keep best at a certain humidity, higher than that typically found in the rest of the fridge, but not so high that condensation starts accumulating on them. Vegetables kept in too-dry air in the rest of the fridge will tend to dry out and shrivel ...


16

Typically veggies are onions, carrots, celery, leeks, garlic, shallots, etc. Throw in some peppercorns, also, and a Bouquet garni. You can add most other veggies, too, and mushrooms, but avoid adding things that give a strong (bad) flavour after cooked for a long time (broccoli, brussels sprouts, cauliflower, etc.).


16

If the recipes were truly interesting in 'releasing the flavors', they'd be sweating the onions, not sauteing them. Sauté is a higher-heat method that will cook the vegetables to create other chemical compounds, thus changing their flavor. In the case of garlic and onions, this cooking makes them dramatically sweeter. But sometimes you don't want that -- ...


16

Both Escoce's and Elendil's answers are great: the key is a sharp knife, and the vast majority of people (in my experience) do not have very sharp knives in their kitchens. When people come over to my kitchen and try to cut something they are often shocked at how easy it is. If your knives slide off of food (like onion skins or tomato skins) rather than ...


15

I understand the intent of the advice to always keep meat and vegetable preparation tools and areas separate is to establish a habit, to avoid the possibility of cross contamination in cases where you are not going to be cooking the vegetables as much or at all; and similarly in a catering environment to be able to visibly demonstrate that working practices ...


15

It isn't really "absorbed" by the boiling water; more precisely, it is leached into the water. As kiamlaluno said, Vitamin C is water soluble. An important thing to note is that the leaching of vitamin C into water, by itself, doesn't destroy the vitamin C. It's still there; it's just in the water rather than the vegetable. If you consume the liquid you ...


15

According to the History of Carrots page from the World Carrot Museum: The current yellow/orange varieties (containing carotene) through gradual selection in Europe, now form the basis of the commercial cultivars around the world, mainly through their superior taste, versatility, nutritional value and cultural acceptance. It is clear that until ...


14

Actually, yams are often white, and may be purple or other colors.. In the US, what we get labeled as yams are actually sweet pototoes. (They were similar to the african yams that people were used to, and the name stuck, sort of like how 'pepper' is used for chilies, but they're not even close to the same thing.) update A longer explanation of the ...


14

Just slice it into thin discs (a mandoline is quick) and the kids use it as chips'n'dip. Try some natural or Greek style yoghurt and whole seed mustard as a dip. Very crunchy and tasty If the skin is dry or blotchy I quickly run the potato peeler over it first Otherwise, just grating it into soups or stews is a nice vegetable filler EDIT Doh, forgot the ...


14

It may not seem intuitive but adding salt is usually a better way to reduce bitterness than adding sugar. I would also suggest that you do not sauté your garlic until burnt as that will add a quite unpleasant bitterness. Sauté until fragrant.


13

In the winter I use it to make broccoli cheese soup. I actually think the heavy stem makes for a better texture than the tops (they get very mushy).


13

Cauliflower is from the same botanical family as mustard and horseradish. They all produce sulfuric compounds in different amounts. The odor of the sharper family members such as mustard is primarily based on those compounds. My best guess is that your cauliflower already had some less-pungent sulfuric compounds present. When sitting, they either oxidized ...


13

If you take a slender slice off the carrot (down the length), then your carrot is no longer round, and it'll nicely sit on that now-flat side. (You can do this with a sharp knife, or with a few passes of the vegetable peeler). Visually, though, it's hardly noticeable especially after cooking.



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