New answers tagged vegetables
Roasting your veggies will give a "richer" and somewhat sweeter flavor to your stew. As mentioned in another answer, your cooking times are reduced by pre-roasting. Also, it's been my experience that pre-roasting or deeply browning your meat will Vastly improve your stews!
You will get the roasty, caramelized flavors; how much influence they will have on the overall flavor of your stew will depend on several factors including: How deeply you roast the them How much you add, proportionately, into the stew How strongly flavored the other items in the stew are Roasting the vegetables will also cook them, so you will want to ...
I have always used whole peas for my soup, but they are very hard to find. I went on the internet and found them. Had to buy 12 - 1 lb. bags, but at least I can now make 12 batches! I like using the whole peas for a more brothy soup if desired. I also put potatoes in my soup and everyone loves it!
Yes! Cooking with extreme heat is the killer of nutrients in vegetables. Therefore in traditional stir frying, timing is important. The goal is to coat all the vegetables with oil and searing their outer surface and not allowing the heat to transfer into the core of the vegetables. I personally do not like to cook with that kind of a heat, it is just too ...
Where do you think these nutrients are going, they can't escape the wok? Stir-frying by convention is quick, so the internal temperature of the food wont get hot enough to break down any delicate nutrients either
I like to peel them, cut them in cubes and fry them together with carrot cubes. Once they're done, I flavor with a little pepper and salt (not much). The real kicker is mixing some apple vinegar with sugar and pour that in the frying pan once the stuff is done. Don't continue to heat now, that will make it loose it's sourness. Very delicious imho.
Absolutely. That is probably exactly the best use for them if they are still perfectly edible (as they would be if kept frozen), but past their prime. The trick is to choose what vegetables to put together. For instance, if I had a bunch of asparagus I would make a stock specifically for cream of asparagus soup. If I had frozen onions I'd add those to that ...
Frozen vegetables for soup stock should be fine. In fact, since freezing the vegetables will make their cell walls burst, you might even get more taste out of them than you would by just cooking them. It goes without saying that vegetables that doesn't respond to freezing will probably be bad in your soup too. Good luck!
I steam vegetables in large batches (up to 3 lbs) in covered Pyrex bowls in our large microwave. The microwave is 1800W, and steams the vegetables well in 4-6 minutes (depending on the vegetable...about 5 minutes for broccoli, which is fibrous). Bringing approximately 2" of water in an 8qt stockpot (the amount you'll likely need to heat in order to have the ...
I think you have to do some kind of spice to help your soup. What kind should be up to you, basics like bay leaf or parsley are always a good start. You could go with a grouping like basil and oregano or dill might work with the spinach in the soup. That is all up to you, also you might try a couple of drops of low sodium soy sauce to give you some of that ...
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