New answers tagged vegetables
I have the brand of juicer (Champion) mentioned by the OP in comments. It's a rather unusual design that isn't used by most other companies. They are somewhat notorious for producing a lot of foam. I bought it perhaps 15 years ago, but rarely use it for this reason. (It still has other uses other than juicing.) Anyhow, the solution I found to this ...
Parboil is faster and useful if you can't vary the heat of your oven e.g roasting a bird. However I find cooking root veg whole at a lower heat for longer keeps root veg moist inside. Carrots and parsnips at 160 Cecius/140 fan for 1.5 hours. I tend to cook my carrots Vichy style. Put single layer in pan with butter, a wee but of sugar and maybe some star ...
The speed of your juicer might be very high, for example our commercial juicers are 3,000 RPM's and that does not yield high levels of foam. Some home juicers have RPM's as high as 12,000 - 14,000 which will cause a lot of foam. Another tip to reduce the foam is to make sure your greens are fully hydrated, possible keep them in a bowl of water as you are ...
Sorry for the late answer. I would say that you did NOT use the wrong potato. In my experience russet potatoes end up MUCH softer than waxy or yellow potatoes, after cooking. That's the reason I only use russets when making mashed potatoes. I ran into a similar situation not too long ago. In this case I was using a mixture of russets and yellow potatoes, ...
I'd say it is a "matter of taste," literally, because what comes out will change depending on how you process the vegetables. For example, despite the common use of carrots in stock, I feel like many chefs don't actually want a real "carroty" flavor in stock. Quartering or roughly chopping a carrot is enough to give them plenty of "carrot notes" in their ...
Parboil potatoes, carrots, turnips and celeriac and the like because they are very dense. Don't parboil onions or other less dense roots.
For people with good knife skills, it doesn't take any longer to chop into 1/4-1/2" dice, regardless of what the recipe calls for, especially when the solids are discarded. I only use 1/2"-1 1/2" dice when the presentation calls for it. I do like the maillard on the large surface area of the fine chop during the sauté.
Parboil if you like your moist (boiled) veg to have a bit of color and chewiness. No parboil if you like veg flavor concentrated and texture to be more leathery.
I think this depends on how big the pieces are, and of course which ingredients. Some veg cook faster than others. If you are using 1 inch or smaller pieces, you may not need to parboil, but if you are using larger pieces you may wish to par boil for longer as the pieces get bigger. This lets you cook the interior without burning the exterior when you ...
Many leafy greens when harvested at full maturity are peppery. They are meant to be harvested young So basically you got sold "old stock"
Yes, it can be hot. I juiced some Kale last night and it was nothing like what I have had before. This kale was like horseradish or hot mustard. The smell was so strong and pungent! And the taste was spicy/hot. It tasted like a wasabi smoothie.
Some recipes suggest adding caraway and/or asafoetida (hing), and these spices are there for a reason - they are known for reducing gas.
Mushrooms (esp Shiitake), tahini, tomatoes, miso, gochunjang/doubanjang, furu/sufu, seaweed, (brewed) soy sauces, fermented soybean or wheat pastes, shiitake/shiitake soy sauce can all bring umami (some Types of Doubanjang or fermented tofu might not be vegan, check what brand you use...). The one problem for extreme umami is that it works even better with ...
I just suggested this in another thread... You could use the larger ones in a completely different way... Brussel Sprout Chips! Preheat the oven to moderate oven 180°C/350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get ...
Stir fry them fast... Make sure they are dry before you begin, add the smallest amount of neutral oil; and a little sesame oil for flavor and smell... When the oils and pan are super hot, throw in the bean shoots... Keep them moving for no more than one minute... Serve immediately... Korean dishes call for blanched bean shoots... Again work fast... Make ...
I only know one way -- don't cook them. I add them at the last second before serving. If I want them to warm through slightly, I'll mix them into whatever else has been cooked before plating -- otherwise, I'll just add them on top as more of a garnish.
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