New answers tagged vegetables
There are varieties of carrots that have been bred for extra sugar, but you won't find them in your typical grocery store. Most of the grocery store carrots have been bred for color, shape, production and storage. In grocery stores that sell loose carrots, you can sometimes find 'winter carrots'. They're quite large (nearly 2" / 5cm across). These are ...
Is everything graded on the same scale (with the same labels)? No. Grading is specific to every kind of fruit or vegetable, and often grading can be different depending on the form of the produce (fresh vs. canned vs. frozen vs. juice vs. headed for further processing, etc.). Also, different nomenclature is used for different produce: some use "Grade ...
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 -- ...
Thai soups (Tom Kha, Tom Yum etc) are an interesting counterexample - where shallots, peppers, onions ... are just thrown in the broth in many recipes. Moreover, there are lemongrass, galangal, kaffir lime leaves and other more specialised aromatics that are almost never sauteed in these, even if the same ARE sauteed (as part of a curry paste) in other ...
That is really a matter of choice. If you cook the veggies for a while, they will also release their aromatics.... but they taste different. Especially if using onions. and especially if you sautee long enough to brown. Not browning bones and veggies gives a light boullion, browning them a brown bouillon. To give you an example: Marcella Hazan gives in her ...
Small broccoli florets are nice as well (blanch them first, cut the stems short). The crowns will hold a lot of the curry in, which is a plus!
Found it! Here is the Wikipedia article on the gourd: https://en.wikipedia.org/wiki/Trichosanthes_dioica It is also known as the Pointed Gourd.
There's a trick that you can use to avoid mushy vegetables -- add acid. America's Test Kitchen mentioned this trick when they made Austrian potato salad. Serious Eats specifically mentioned: Might as well just add the vinegar to the potatoes after they're cooked, right? But there's a very good reason to add a little vinegar to the potato's cooking ...
I've been trying different ideas on this for a while now. I can't get it done well so I've started to cook the vegetables separately. It only takes about fifteen minutes to gently boil them. I've been thinking about a second crock pot for the vegetables but have not done that yet.
There are two approaches you could use on this, which are to either make a stew with all the ingredients and then turn it into a pie, or prepare separately and then put together into a pie. Which to choose depends on your personal preference. Using the stew method blends all the flavors together and is less work and cleanup as you don't have to cook the ...
I find that there actually are (or maybe I got lucky as my sample size has been small...). Where I live there is a type of carrot that is usually sold massive in size, it is around 2"-3" in diameter at the stem-end of the carrot and it stays fat and thick all the way to the tip (usually about a foot long). Some of the larger grocery stores carry them but the ...
Carrots get sweeter if they are left in the garden till after the ground freezes (generally under mulch to facilitate winter digging.) Then again, I personally consider cooking carrots a good way to ruin them, as I find them far better raw.
While some carrot varieties are naturally woody in taste most carrot varieties have a natural sweetness to them, especially when they are well grown and fresh. While I'm not on the organic band-wagon this is one case where I've found that buying organic does generally get you a better product as the carrots are grown better and allowed to mature, most cheap ...
There are many recipes for glazed carrots Google - glazed carrot recipes. Generally using brown sugar or honey and butter, sometimes adding additional flavorings such as orange, bourbon or herbs.
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