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Listeria can be present and does not die when frozen. http://www.foodsafetynews.com/2016/06/update-producer-others-recall-frozen-vegetables-for-listeria/#.V2ilB9UrLnB


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I've recently tried a technique where I would add some vegetables at the beginning, removed the vegetables from the pot after a few hours and added a fresh batch of vegetables for the last 45min-1h. This allows you to get the flavors and better texture, but does introduce some waste.


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In addition to choosing younger, colored potatoes, your cooking method can have an effect. The pH of the water they are boiled in can change their texture - adding vinegar helps keep them firm, baking soda for mashing. This affects all types of potatoes, so a bit of vinegar will help regardless of variety.


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As already baked, I don't think so, it is possible to remove the bitterness. But you can make a curry (check some Indian recopies) with baked eggplant. It may help. To avoid this problem in future: Cut the eggplant in a salty water. Then drain it and bake it. Salt water will reduce its bitterness. [edited based on the comment. Thanks Stephie]



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