New answers tagged vegetables
When in doubt in doubt, throw it out. Goes for anything you will be eating. Better to be safe that sorry. And, by the way, cake mixes have a 'use by date' for a reasonL you might not think it will spoil but it can spoil and go bad.
I know this is kind of old but unless green beans are pickled or processed as in the link below, they are considered not safe (NOT safe to waterbath unless pickled). So in answer to your question, if they were not process in a pressure canner at the appropriate pressure for your altitude and for the correct length of time for the jar-size, then that would be ...
The anthocyanins are still there; they've just changed color. They're an indicator, like litmus, except that they range in color from red to purple to blue to green to yellow, depending on how acidic or alkaline the liquid is that they're in, instead of just pink or blue. Red cabbage will do the same thing.
Your zucchini (courgette) was loosing sap at the stem end. Apparently, someone by mistake cut the fruit and not only the stem, which will lead to "weeping". The photo below shows an extremely fresh zucchini that was harvested midday in full sun (= lots of water rising within the plant) and then cut into the flesh, mimicking the cut on your specimen: Note the ...
The cut end of your zucchini (courgette) looks like it's exuding some water/sap that was previously in the fruit. The colour is due to the rest of the "stuff" in the sap besides water: e.g., perhaps sugars, starches and other stuff. As the water evaporates, it looks like what you show in the picture, which will also explain the beads of goo being stiff or ...
It's a bit hard to see on the picture, but could they be cucumber-seeds? Some seeds create a gel-like covering before sprouting, and cucumber may be among them (You can observe when when sprouting cress on paper-towels or similar substrates, as well). I am not sure about how it affects the edibility, though.
I'm afraid this is impossible. It's the freezing, not the thawing, that causes this. Remember, water expands when freezing, so the freezing process breaks the cell walls, so when the pepper thaws, it has lost its crispness. This doesn't matter if you're going to mince it finely or cook it, though! I freeze peppers regularly.
I have seen various establishments par-cook their vegetables then finish them in whatever sauce is being used or quickly reheat them in a pan or on a flat top in oil or butter. Like part of your morning prep would be to cook off however many zucchinis (broil it? oven fry? up to you, you're making them in bulk so sauteing may not be the most efficient ...
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