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You'll have to test to see if this technique is faster for you or not. (I've never timed a comparison myself). It tends to work best with longer beans (but not 'yard long beans'), though: Grab a lot of beans, using two hands.** Drop the beans onto your work surface, and line them up. (pull out any that aren't well-aligned with the others, then drop back ...


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It is only a guess; but when I get close to using my vegetables, I crisp them up with a fresh cut and place them in warm water about 30 minutes prior to using them. Just as I would do to fresh cut flowers. When I grew green beans about 3 years ago, it worked like a charm and I semi-pickled them with no problems. On the other hand, it has been a very hot ...


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Corn is a wildly diverse crop, human breeding has adapted it for many, many purposes: Cereal crop to be processed: You harvest the dried kernals of certain varieties of corn from the cob, and store them until they're ready to be processed and consumed, usually by soaking them in lye, then grinding them into a paste (masa) that is either used in recipes as ...


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The main difference is the degradation of cell walls. The human digestive system does indeed struggle to break down the cellulose in cell walls, meaning that we are far more efficient in getting nutrients from vegetables when they are cooked. That doesn't mean however that cooked veggies are always more nutritious than raw ones. There is actually quite a ...


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turnips will lend the necessary flavor but can be added WITH: Cauliflower or slightly cooked potatoes such as Petite Potatoes (grade C which you can find at a farmer's market but pack some taste...yum), Yukon Gold, New Potatoes, Red Potatoes or Fingerling Potatoes. I know some people who have substituted rutabagas in recipes with the stronger portions of ...


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I've found Kale to be less bitter in the traditional sense, and more like a Leafy broccoli.


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There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the world Especially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very ...


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I used to work in produce and at first glance, I thought this was a Bok Choy Cabbage, but I also believe it's the Curly Endive Lettuce.


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It appears to be curly endive which is a lettuce. It is crisp and has a bitter flavor. Dole Know Your Lettuce


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The main difference between microwaving and blanching is you can add salt to the water. Proper blanching takes 1-5 mins depending on what your blanching and how soft you want it. There is no issues using a microwave you still have a container to clean. Microwave will save you about 5-10 mins waiting on the water to boil but considering you usually have to ...


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Microwaves do not heat food, they activate the water molecules in the vegetable and cause it to boil. This is why melting things like chocolate take a long time to heat and meat doesn't roast.


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First, there can be a difference in varieties that are sold in supermarkets. Calabrese, which is a member of the broccoli family, is what is most often sold in grocery stores. The other variety that may be found is 'Italian Green Sprouting'. (Note that I am not referring to other types such as broccoli rabe, broccolini, etc., but just what we think of as ...



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