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Questions tagged [vegetables]

From the humblest pea to the immensest squash.

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0answers
42 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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0answers
42 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 ...
2
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1answer
67 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. ...
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1answer
110 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
108 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 ...
0
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2answers
108 views

Why does unpeeled fruit rot?

Generally, pathogens does not enter into fruits even if plant is irrigated with contaminated water (Link). Hence , an unpeeled fruit should not have pathogen inside to rot it. Why does then an ...
1
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1answer
59 views

Why do brinjal change their color when they being cut? How to keep them not to change color?

Why do brinjals (eggplant, aubergine) change their color(mostly black or brown) when they being cut? How to keep them not to change their color after cutting them?
2
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2answers
76 views

How to keep basil leaves from turning black? [duplicate]

What is the best recommendation to keep fresh basil leaves from turning black after having used some of it?
2
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2answers
62 views

How to remove bitterness of bittergourd?

How can we remove the bitterness out of bittergourd? If we cannot remove it, Are there any ways to reduce bitterness?
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3answers
88 views

How can I save tomatoes for at least 20 days?

I want to save juicy tomatoes, but not in freezer. How might this be possible?
2
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3answers
81 views

Tricks of griling kabab

I like to make kabobs, but when i try to turn over the kabob so it cooks evenly, the meat and vegetables sometimes spin around on the skewers.Is there a trick to grilling kabobs so i don't have to ...
0
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2answers
123 views

Cooking onions without carmelization

Is there a way to cook onions in recipes that won’t have them release a lot of sugar like cooking them in liquid. I am on a very low carb diet and am not allowed onions as they apparently release too ...
3
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0answers
42 views

Crisping Butternut Squash Chips

My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar to fruit leather. My main method has ...
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7answers
2k views

How do I boil/cook frozen vegetables to maintain nutrients?

There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a ...
2
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1answer
131 views

Why asafoetida clumps in hot oil?

Introduction While making vegetable recipe we generally initiate with same procedure for every vegetable i.e. in 2 spoon of hot oil we put mustard, cumin, and asafoetida before adding pieces of any ...
2
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3answers
242 views

How to roast vegetables correctly?

I have heard that roasted vegetables are more tasty than steamed, but I have never been successful in roasting in small batches. What is the best temperature to roast and for how long? Should I add ...
3
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3answers
167 views

How to grill eggplant and tomato?

I have a infrared oven. I want to use it to grill eggplant and tomato. I have no clue why restaurants can do that so good. Every time I do grill them, it just like to put them into reheat. Any advice?
2
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2answers
72 views

Savoury summer soup recipe ideas [closed]

I often make a zucchini, lemon and sage soup (blended with a slow immersion blender) that we eat at room temperature (or lukewarm) during the summer, sometimes with a good white bread (such as a ...
6
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2answers
2k views

Is it advisable to sous vide in “steam fresh” bags?

Is it advisable to sous vide in steam fresh bags, the type where one cooks the veggies in the microwave for 4 minutes?
2
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0answers
37 views

How long will roasted vegetables in oil keep in the fridge? [duplicate]

This recipe says roasted tomato and garlic, put in a jar and covered in olive oil will keep for weeks in the fridge StillTasty says 3-5 days This guide says olive oil can only prevent discoloration/...
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1answer
55 views

Latkes variations

What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now. You never know, other people might this question interesting as well. I ...
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0answers
48 views

Which vegetables need to be blanched before freezing?

I hope this question isn't too broad. I'm not looking for an entire list of veggies from every strange place on earth. I'm looking into the matter of freezer-crockpot meals, and noticed that a ...
12
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3answers
3k views

How can I examine fruits or vegetables in a market, while minimizing mechanical damage?

From this answer and the discussion in comments: [T]he problem is mechanical damage: every time someone picks up a piece of fruit and puts it down again it may cause small soft spots and local ...
1
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2answers
161 views

New green leaf vegetable in the family. What is it called?

Every week I get a box with regional vegetables, and this time this one came. I tried looking for cabbage, but I could not find anything similar. Do you know what is it? How is it cooked?
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1answer
138 views

Of Vegetables that are spiralized how would you sort them from easy to difficult end of spectrum to Spiralize?

Of Vegetables that are spiralized how would you sort them from easy to difficult end of spectrum to Spiralize? Which veggies do you find most difficult to spiralize? Even with a counter top ...
2
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2answers
84 views

Will pre-oiled vegetables become soggy?

I like to do small preparatory steps ahead, make cooking faster when I do have the time. If I oil my vegetables and store in the fridge prior to roasting, will the oil penetrate the vegetable and ...
2
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2answers
127 views

What are the tasteful herbs served with dizi in Iran?

I’ve tasted Iranian dizi and loved the herbs that where served with it. Leaves look like basil and have a minty taste. Does anyone know what it is? Thanks :)
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1answer
137 views

Using sous vide to warm canned vegetables

Has anyone attempted to plunge a can of vegetables into the sous vide bath given it is already vacuum packed? I would, of course, take off the label.
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1answer
247 views

Combining chicken and vegetables in sous vide

Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the veggies cook at 185F.
2
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2answers
352 views

Banana blossoms versus bean sprouts

What is the exact difference between been sprouts and banana blossoms. They look very similar, so much to make me think that banana blossoms might be a joke...
3
votes
1answer
260 views

Why are vegetables often left unrefrigerated at the grocery store?

At the large superstore, Real Canadian Superstore, closest to me, many of the perishables such as broccoli, carrots, etc. are stored just in bins without refrigeration. It is also the same for many ...
1
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1answer
252 views

Microwave steaming - venting/holes optional?

I see a lot of cooking videos where vegetables like carrots are steamed in the microwave, and the bowl is covered with what looks like a pretty tight lid without any vents/holes. For instance this one....
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2answers
118 views

How is baby bok choy cooked in Shanghai?

During many business trips to Shanghai I often had baby bok choy that was served in a thin (unthickened), pale yellow sauce or broth - common in restaurants in Shangai. Very delicious! What kind of ...
1
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1answer
105 views

Are soft root vegetables edible?

I bought some parsnips two days ago. Today they are slightly soft. Are they safe to use? (The goal is a mashed root dish, so unless there's a safety issue the softness shouldn't matter.)
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2answers
1k views

How to infuse flavors into steamed vegetables? [duplicate]

Tried to put 5 smashed garlic cloves in boiling water in a hope to get the spanich flavoured but failed. Spanich was being steamed in that vessel. I intend to steam cook mushrooms, spanich, green ...
6
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1answer
1k views

Is it sensible to add steamed vegetables to a vegetable curry to reduce cooking time?

The objective is to make an Indian mixed vegetable curry like this one. However, the last time I tried it, I had used more vegetables than what the recipe specifies, and needed to cook it for around ...
1
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2answers
168 views

Extracting the flavour of single vegetables for the purpose of sauce

I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegetable. Which vegetables would be suitable ...
3
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1answer
136 views

What plants have the most oil?

I was looking into making my own vegetable oil, something exotic they don't have on store shelves. So my question: Which plants, or what kind of plants, can you extract the most oil from? Would it be ...
3
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2answers
335 views

Substitute of Celery in Harira

If Celery isn't available then what other vegetable or green vegetable can I use as a substitute for the making of Harira Soup?
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1answer
830 views

What's a good substitute for sport peppers?

Sport peppers are a key ingredient in the Chicago-style hot dog. From Tomato Growers Supply Company's page about Sport peppers: Sport: This Capsicum annum type of pepper is popular for its ...
1
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1answer
71 views

Is it ok according to established practice to serve a salad in addition to crudités?

I'm going to have a party and I was wondering if it is ok to serve both or if just one or the other should be served.
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0answers
2k views

Can I use frozen vegetables in smoothies?

I add frozen broccoli, spinach, kale, carrots, squash and cauliflower to my smoothies raw. Is that bad to do? The packaging says cook to 165 degrees. How likely am I to get sick from this? What if I ...
8
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2answers
2k views

Pepperoncinis vs Banana Peppers

I have never known there to be a difference, until stumbling upon Papa John's extras menu where pepperoncini is listed separately from banana peppers. When shopping, usually I find the names to be ...
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1answer
347 views

Is horseradish and Wasabi the same thing?

Is horseradish and Wasabi the same thing or are they different, what are the differences in taste and texture, if there are indeed any?
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2answers
92 views

When cooking grains with vegetables, should I cook them together or separately

For example, if I would like to make quinoa with mixed vegetables, should I: (a) Cook the vegetables, add the quinoa and stock, and simmer; or (b) Cook the quinoa in one pan, cook the vegetables in ...
3
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3answers
662 views

Transfer vegetables objects from cutting board to pan

I have one of those thick & heavy bamboo cutting boards that I just got. Until now, I've been using a simple plastic cutting board that doesn't weigh much. After dicing vegetables, I would ...
3
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2answers
1k views

Getting veggies to go soft in the oven

A few times now I've been cooking vegetables like butternut squash, sweet potatoes or normal potatoes in the oven and it took ages to get them to soften up. Usually by the time the recipe says they ...
8
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2answers
7k views

How much vinegar should I use when making Salsa?

My wife's boss makes some absolutely great salsa, so we got the recipe from her so that we could try our hand at it with our fresh garden veggies. The recipe is below: Salsa 16 cup tomatoes,...
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1answer
212 views

Is there a difference between a vegetable tray and a relish tray?

Are pickles, beets and olives-green and black,radishes part of a relish tray? Where as carrots, cauliflower, celery, broccoli,small tomatoes are part of a vegetable tray. Right?
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3answers
6k views

Substitute for horseradish?

What are some good substitutes for horseradish? I've heard mustard is one, but I still struggle a bit to see how it would do a very good job... Anybody ever try mustard with success? I've also seen ...