Questions tagged [vegetables]
From the humblest pea to the immensest squash.
442
questions
6
votes
3answers
2k views
How do I make my soup a more appealing colour?
I was following this recipe for minestone soup. This recipe includes a red tomato base, as well as green vegetables.
I like to blend my soups up after to make them smoother. However, when I do this I ...
4
votes
2answers
194 views
How to remove every insect from romaine lettuce?
How do I get rid of tiny insects on my lettuce, I know that there will always be insects on it but I'm so paranoid about it. I have a huge fear and I love lettuce so much. I get rid of most insects by ...
0
votes
1answer
93 views
Reverse-Engineering Trader Joe's Garden Vegetable Soup
I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios to use (the recipe itself is very simple) ...
0
votes
1answer
94 views
Tenderizing vegetables (chili pepper)
I am trying to emulate a hamburger recipe I ate at a restaurant with some green chili pepper (Chile Verde) which I really enjoyed.
My problem relies on how to cook it, if I just use the pan it burns ...
4
votes
4answers
207 views
Can you boil vegetables along with eggs?
When boiling eggs if you also want to boil vegetables it might be more efficient to boil them with the eggs rather then use more water and another pan.
Is it safe to do this or should one boil the ...
7
votes
2answers
2k views
Why are my Rucola and Lettuce washed in ice-water?
I bought rucola and lettuce at the grocery store today and on the packaging is said in Dutch Drie keer gewassen in ijswater which translates to washed three times in ice-water.
Is there a reason why ...
7
votes
4answers
903 views
Why remove the vegetables from vegetable stock? [duplicate]
Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock.
Vegetable stock, on the other hand, is broadly similar to the mirepoix ...
3
votes
0answers
78 views
What are the slimy bubbles in soaked kombu?
I have made dashi a couple of times now, starting soaking kombu in water. And always I found these little bubbles on the leaves, containing white slime:
I have never worried about them much and ...
0
votes
0answers
10 views
How long are Hot & Spicy Beer Battered Jalapeno Slices good in Freezer past Best by Date? [duplicate]
I have a package of Great Value Hot & Spicy Beer Battered Jalapeno Slices that state that they are best if used by February of 2020. It is January 2021. What is your opinion of whether or not they ...
0
votes
2answers
125 views
Concern over whether roast chicken is safe
I prepared a roast chicken for the first time today. The chicken weighed about 2 kilograms and I cooked it for about two hours at 190 degree Celsius.
My concern is that the vegetables that I stuffed ...
3
votes
3answers
205 views
Are there any health risks when making vegetable stock from kitchen leftovers?
I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or that people even do not peel carrots.
I ...
1
vote
1answer
123 views
How to make low carb crispy fried cauliflower?
Typically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example of a recipe :...
1
vote
1answer
263 views
How to un-brine hearts of palm?
Is there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)?
I tried washing them off and then roasting them, but that didn't help, they were still sour.
0
votes
2answers
97 views
Peel first, wash first, or don't peel at all vegetables? [closed]
Which vegetables should be washed before peeling them? Which should be washed after peeling? Which can (and should) be eaten without peeling them? What is the logic behind this?
1
vote
3answers
81 views
Information regarding Brassica juncea var. rugosa (芥菜) and it's bitter leaves
I have several questions regarding a popular Chinese vegetable. For information purposes, I have attached a picture of the plant
I would like to know why the leaves are bitter and whether they are ...
4
votes
2answers
262 views
Sombra Pumpkin: Is it known by other names?
I bought pumpkin from German Supermarket and its name is Sombra.
But I can't find any information about it in internet. Is it known by some other name? I want to know so that I can look for recipes.
...
1
vote
2answers
221 views
What is this leafy green with a sharp taste, and how do I safely use/cook it?
I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in late September.
The leaves are thin and ...
5
votes
1answer
637 views
Can I use edamame pods to make a vegetable broth?
I’m currently saving various vegetable scraps to make veggie broth. I have a bunch of leftover edamame pods that I would normally just compost, but I’m wondering if they would work well in my broth. ...
0
votes
1answer
89 views
Will this recipe for vegetable fritters freeze well?
I have a recipe for vegetable fritters that I've been given which consists of:
200g flour
200g raw beetroot, peeled and grated
200g carrot, peeled and grated
spring onions
The ingredients are ...
9
votes
6answers
2k views
Making tomato mix thicker without surge in calories
I got on trying to eating more healthy and as a part of that, I take a few tomatoes, cucumber and garlic and blend that into a sort of a drink. It's far more convenient and quick to smash a bunch of ...
2
votes
0answers
99 views
What's the proper way to slice cherub tomato for sandwiches that maximizes tomato flavor? [closed]
I buy cherub tomatoes because I can use them all week in a variety of dishes and meals.
I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need ...
0
votes
0answers
53 views
Are there unwanted effects to simmering vegetables for days? [duplicate]
Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results?
Since even the longest stock recipes I know don't ...
1
vote
2answers
157 views
How can I tell an eggplant is not bitter and very seedy?
Aubergines / Eggplants are sometimes bitter or particularly seedy.
Since this is at the market or supermarket, we can look at it, smell it and carefully touch it, but not poke mushy indentations in it ...
0
votes
2answers
111 views
How Not to Lose Liquid in Vegetable Stock
I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeriac and leek tops, then I added 3 liters ...
5
votes
2answers
153 views
When to wash fruits and vegetables?
I was always told to wash fruit and vegetables right before eating or cooking them, and not earlier. This is supposedly intended to "keep them fresh" or "keep them safe from bacteria" (depends on the ...
1
vote
1answer
59 views
How long will corm vegetables last in a refrigerator and should they be wrapped?
How long can corm vegetables - celeriac (celery root), turnips, and swedes (rutabagas) - be kept in a refrigerator? And should they be wrapped? I usually buy them wrapped in sealed plastic. If aiming ...
0
votes
1answer
80 views
I put frozen veg back in the fridge instead of freezer [duplicate]
I put frozen veg back in the fridge instead of freezer. This morning I put them back in freezer. Will they be ok to eat when I cook them.
0
votes
1answer
393 views
Wrapping in aluminun foil and place it in a skillet pan
If I wrap something in aluminum foil and place it inside a non-stick skillet pan while cooking something is that something that could e.g. ruin the pan or ruin the food?
Specifically I had in mind ...
2
votes
1answer
138 views
Parsley stems in chimichurri
There is a lot of weight in the parsley stems and it is therefore tempting to include them in the chimichurri.
I have also seen their use suggested on some sites.
What are the pros and cons?
29
votes
3answers
10k views
Why do Chinese grocers advise cutting and discarding flowers in Chinese vegetables?
Many times when buying Kai Lan:
and Choi Sum
Chinese shop staff heartily say
Cut flowers. Don't eat them. Flowers have insects.
Are they correct? How do the flowers harm you?
Were they ...
1
vote
2answers
756 views
What made my veggie scrap broth turn very bitter?
About once a week I cook up a lot of food and recently I've been inspired to make a vegetable broth out of the veggie scraps that you'd normally throw away. Tried it once with some broccoli stalks and ...
-1
votes
1answer
86 views
Potato substitution question? [closed]
Are there any recipes you know of where if potatoes weren’t included it would fundamentally change the recipe or the way it tastes? For example, a lot of recipes that have mashed or sliced potatoes ...
3
votes
2answers
389 views
Should I refrigerate vegetables in sealed bag or not?
Supermarkets sell vegetables in sealed bags. Best to refrigerate bags with vegetables inside, or take vegetables out of bags before putting them in refrigerator?
Here are more pics of vegetables sold ...
7
votes
4answers
3k views
Is it ok to keep lettuce in water in the fridge?
I've read a lot of tips on storing lettuce in the fridge, with paper towels, after washing and drying, and such.
The way I've been keeping lettuce for a while now, is by filling a small plastic ...
2
votes
1answer
93 views
Selection of potatoes for frying
Why are some potatoes better than other for frying or making French fries? What is the chemistry in that? And how do I apply this method in selecting different veggies for different uses?
3
votes
3answers
224 views
What's this green vegetable with no leaves used in Cantonese cuisine?
I read pp 13-14 of Tang Court's menu but they don't stipulate this vegetable's name.
18
votes
2answers
4k views
What was this pickled vegetable which I was served at a middle eastern restaurant?
I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip, etc. but there were also several ...
2
votes
2answers
3k views
Why should you never re-freeze frozen vegetables?
On the back of my bag of frozen broccoli florets it emphatically warns me to not refreeze defrosted vegetables. Why is that? What is wrong with refreezing vegetables after leaving them defrosted for a ...
1
vote
1answer
156 views
How bad is it to freeze vegetables in glass for a maximum of 4 weeks?
How bad is it to freeze vegetables, like broccoli, spinach, or cauliflower in glass pots? I am using glass pots from IKEA that are airtight. I will be storing them for no more than 4 weeks. How does ...
2
votes
1answer
110 views
Is thicker Gai Lan less chewable and piercable? [closed]
How does thickness of Gai Lan correlate with chewability? All 4 pictures of 薑汁生炒芥蘭 were taken at Tasting Court restaurant, Happy Valley, HK.
Thinner 1, 2
Thicker 3, 4
Thickest
Course #6: Stir-...
-2
votes
1answer
146 views
Are Choy Sum and Gai Lan grown in Canada or US?
My grandparents in Toronto fancy buying unmarred Gai Lan and Choy Sum. They tried Loblaws/T&T (same company, so same supplier?), Sunny Supermarket; but their Chinese vegetables are too shoddy. ...
20
votes
3answers
8k views
Why is my vegetable stock bitter, but the chicken stock not?
I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only difference.
The ingredients I put into my ...
2
votes
1answer
8k views
Why does a vegetable soup turn sour?
I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other airtight, and in the fridge. After 6 ...
1
vote
0answers
141 views
Cooking time for vegetables in plain water versus in a soup
I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the ...
1
vote
0answers
1k views
Are ash gourd / winter melon seeds edible?
I have bought an ash gourd to use the flesh in various dishes. During preparation I removed, washed and dried the seeds. I couldn't find any trustworthy source on whether or not they are safe or tasty ...
14
votes
1answer
7k views
What kind of vegetable has pink and white concentric rings?
What kind of vegetable is pictured here with the pink and white concentric rings? They look like they might be some kind of beet or radish.
5
votes
3answers
117 views
For slow cooker meal prep should I freeze the vegetables separately from the meat and sauce?
I have a new food saver vacuum sealer. I want to seal up all the ingredients for a slow cooker meal. Should I add the vegetables separately from the meat and sauce, or all in together? I was ...
2
votes
1answer
223 views
Is there a loss of taste when pressure cooking bitter gourd?
I like the bitterness of bitter gourd and it helps in a low insulin situation. Almost every recipe I've seen, recommends frying it. My objective is to lessen the cooking time, but it's hard to find ...
0
votes
1answer
2k views
Storing vegetarian sausages
I often eat Linda McCartney sausages: Linda Mccartney 6 Vegetarian Sausages 300G ...but, as I don't own a freezer, I have to store them in the fridge.
As the sausages come frozen, I imagine that ...
13
votes
3answers
3k views
How much of the clove should I use when using big garlic heads?
I recently bought some of those big garlic heads (unlike the small, pretty ones you have in the supermarket). It looks like this:
My problem is that when I take out the cloves and try to cut them, ...
