Questions tagged [vegetables]

From the humblest pea to the immensest squash.

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Homemade yeast extract from vegetable stock for nutritional properties

I am a huge fan of drinking marmite, partly because of the vitamins it offers, as I am a vegan. However, the price of it is quite high and up until recently I was able to buy a supermarket's own brand ...
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13 votes
1 answer
4k views

What is this veggie sold as "leek sprout" in an Asian market?

What is this veggie I bought at the Asian market? It was called a leek sprout.
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3 votes
1 answer
230 views

What are these small black specs inside my peppers?

Inside my pepper (pic) are these small black/brown specs. What are they? Are they safe to eat?
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3 votes
2 answers
140 views

Is there any point in blanching kale directly before cooking?

I have just stumbled upon various recipes (in German, example) that instruct to blanch kale and immediately afterwards cook it at a high temperature for at least an hour, starting with an interval of ...
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  • 306
0 votes
1 answer
264 views

Is it safe to reheat mushrooms?

According to this very popular Bright Side video (https://youtu.be/P2BVyHOdFUo) , it is not safe to reheat mushrooms as they not only lose their nutritional value, but can also make you ill. This, ...
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  • 2,419
2 votes
2 answers
302 views

Parcooking Root Vegetables for Roasting the Day Before

Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately ...
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0 votes
2 answers
191 views

What Non-Sweet Winter/Root Vegetables and Squashes Make a Savory Soup?

I got excited recently because I had a savory 'pumpkin soup' that wasn't sweet at all and googled the recipe, which had Hokkaido squash. Is Hokkaido squash definitely savory? I hate most winter root ...
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8 votes
1 answer
2k views

What type of onion is a "British Onion"?

I just moved to the UK from the USA, where we had access to all sorts of onions (being in Texas): yellow onions, green onions, shallots, red onions, white onions, sweet onions, etc. We bought a bag of ...
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30 votes
2 answers
10k views

Why do Brussels sprouts only taste good when cut?

My mom always used to cook or steam Brussels sprouts whole. I always hated them and still do now if they are prepared that way. They tend to get a very sharp, slightly bitter vegetable taste, similar ...
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1 vote
4 answers
195 views

What type of skillet is most suitable for vegetable frying/sautéeing?

I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure which material would be most recommended ...
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2 votes
2 answers
178 views

How to cook kale and collard greens for someone who doesn't like them? [duplicate]

My farmshare vege box is forcing me to confront my least favourite vegetables. I have disliked kale and collard greens when I had them previously because of their bitterness and tough texture. Are ...
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1 answer
110 views

How can you convert Dried Seaweed into Roasted Nori, on a Frigidaire electric cook top?

My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop like ...
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0 votes
0 answers
29 views

Is it safe to eat uncooked frozen Brussels Sprouts? [duplicate]

I mean the pre-frozen Brussels Sprouts you buy commercially, not ones you buy fresh and freeze yourself. Can they be eaten uncooked?
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5 votes
3 answers
1k views

Which utensil or device can be used to make spirals or conveyor screws with vegetables?

I don't know if there exist some tool or utensil to make these spirals or screws. I mean the shape which I am intending to replicate follows the idea seen in the figure from below: Another example of ...
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2 votes
1 answer
109 views

Why does slightly cooked (wilted) spinach give me dry mouth but not raw or fully cooked?

I used raw spinach in salads. I use it well cooked in soups, pies, and sauteed by itself. For some recipes (mostly in omelettes) I like it flash-fried, just to the point it starts wilting. And in ...
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  • 129
8 votes
5 answers
5k views

How do I make my blended soup a more appealing colour?

I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables. I like to blend my soups up after to make them smoother. However, when I do ...
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  • 356
4 votes
2 answers
4k 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 ...
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0 votes
1 answer
302 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) ...
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0 votes
1 answer
102 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 ...
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4 votes
4 answers
436 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 ...
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  • 3,757
7 votes
2 answers
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 ...
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  • 171
7 votes
4 answers
1k 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 ...
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  • 629
3 votes
1 answer
335 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 ...
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0 votes
2 answers
187 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 ...
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3 votes
3 answers
371 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 ...
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1 vote
1 answer
178 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 :...
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1 vote
1 answer
935 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.
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  • 111
0 votes
2 answers
109 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?
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1 vote
3 answers
105 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 ...
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  • 111
4 votes
2 answers
524 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. ...
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  • 243
1 vote
2 answers
269 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 ...
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  • 113
5 votes
1 answer
873 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. ...
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  • 115
0 votes
1 answer
463 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 ...
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  • 1,447
10 votes
6 answers
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 ...
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2 votes
0 answers
107 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 ...
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  • 281
0 votes
0 answers
56 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 ...
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  • 849
1 vote
2 answers
290 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 ...
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  • 217
0 votes
2 answers
227 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 ...
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  • 21
5 votes
2 answers
196 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 ...
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  • 549
1 vote
1 answer
112 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 ...
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0 votes
1 answer
234 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.
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0 votes
1 answer
964 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 ...
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  • 195
2 votes
1 answer
213 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?
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29 votes
3 answers
11k 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 ...
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1 vote
2 answers
1k 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 ...
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-1 votes
1 answer
90 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 ...
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3 votes
2 answers
554 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 ...
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7 votes
4 answers
5k 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 ...
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  • 173
2 votes
1 answer
96 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?
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3 votes
2 answers
229 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.
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