Questions tagged [vegetables]

From the humblest pea to the immensest squash.

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4
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2answers
179 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
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0answers
31 views

My sister burnt a okra gumbo after everything was it the pot [duplicate]

My sister burnt an okra gumbo after everything was in the pot. How can she take the burn taste out? She will try the potato theory. Will that work.
1
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2answers
196 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
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1answer
490 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
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1answer
43 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
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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
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0answers
96 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
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0answers
52 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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2answers
143 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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2answers
82 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
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2answers
138 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
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1answer
56 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
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1answer
54 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
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1answer
121 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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0answers
12 views

Storing chopped vegetables [duplicate]

Is it safe to store chopped vegetables in Ziploc bags? The emphasis is on using Ziploc bags/air tight seal plastic bag for storing here.
2
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1answer
119 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
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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
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2answers
422 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
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1answer
84 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
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2answers
306 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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0answers
59 views

Ought Mung Bean Sprouts be yellow or brownish?

How to prepare bean sprouts Tip 1: To prevent bean sprouts from going slimy, use them soon after buying. Use your fingers to snap off the stringy tail. At North American supermarkets, I've ...
6
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3answers
982 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 ...
0
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0answers
66 views

Red Potato Skins Tough in Stew

What is the reason that I have experienced the skins of red potato being tough after cooking in beef stew. I have had to start peeling my potatoes before cooking. Would appreciate some advice. From ...
2
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1answer
91 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
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3answers
218 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
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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
730 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
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1answer
155 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
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1answer
109 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-...
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1answer
130 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. ...
19
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3answers
6k 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
5k 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
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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
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0answers
666 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
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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
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3answers
98 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
171 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
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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, ...
31
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2answers
5k views

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the practices for cooking, and in particular, ...
15
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3answers
6k views

What is this waxed root vegetable?

I recently ordered a grocery delivery from Whole Foods, and as I was ordering I noticed they had rutabagas, which I've never had before, so I decided to try them. What I got was this: They don't look ...
3
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3answers
776 views

How to prepare vegetables for a sandwich that can last for several days in a fridge?

I'm not much of a cook but neither am I a complete stranger to the kitchen. I like to prepare sandwiches to take with me to work in a box. Since I do it often, I like to make them more "interesting" ...
0
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2answers
94 views

Animal Stock from Vegetable Stock

I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a chicken /beef stock at a later date when ...
0
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1answer
81 views

How is starch content of some vegetables reduced by cooking?

How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart? For example, this study showed a reduction in starch in sweet potato by cooking.
0
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1answer
198 views

Is chocolate that was in contact with moldy vegetables safe to eat after washing?

If a small part of a piece chocolate was in contact with some moldy vegetables leaves for a day, will the chocolate be safe to eat after washing it with water? The chocolate bar itself didn't have any ...
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0answers
2k views

Why is the middle of this sweet potato dark?

This is a red-skinned white-fleshed sweet potato. I don't know what kind. I have never tried one before, I have only had the orange kind. The outside looked OK. There were no black spots or ...
0
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1answer
306 views

Water repellent-like residue on pot when cooking vegetables

When I boil vegetables including broccoli the pot gets a water repellent-like residue at the water line that is very hard to remove. There is also residue similar to when cooking beans on the sides of ...
3
votes
1answer
155 views

How can I roast/heat all these foods for one meal?

I'm a microwave cook wanting to get fancy for a Christmas dinner tomorrow. I'm having trouble putting together a schedule for what to put in a regular gas oven at what temp, when, for a 4pm dinner. ...
0
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1answer
462 views

What is the simple method to avoid the scab from hand after pealing colocasia roots.?

I used simple knife for cutting roots, while cutting them scab starts on my hands. I can used coconut oil on my hands before start cutting them but it was not effective tell me some methods to avoid ...
2
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1answer
9k views

How long to keep defrosted vegetables in the fridge

I normally buy frozen bags of vegetables from the supermarket, but I currently don't have a freezer to store them in and have been putting them straight in the fridge instead. How long will they keep ...

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