Questions tagged [vegetables]
From the humblest pea to the immensest squash.
414
questions
0
votes
0answers
108 views
Sour tasting brussel-sprouts [closed]
I just served the worst dinner ever and to top it off, the brussel sprouts looked perfectly fine, but tasted like sour milk. I ate two thinking what on earth is happening, while my friends quietly ...
1
vote
0answers
21 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
votes
3answers
239 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
votes
0answers
56 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
votes
1answer
70 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
203 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.
17
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
149 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
148 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
108 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: ...
-2
votes
1answer
101 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
votes
3answers
5k 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
717 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
138 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
109 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
87 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
86 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
843 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 ...
12
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, ...
30
votes
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
votes
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
votes
3answers
610 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" ...
1
vote
0answers
79 views
Canned stuffed peppers
I canned some cabbage (sauerkraut) yellow peppers. I ran short on the spices required and now the peppers are very vinegary. Can I re-can them?
0
votes
2answers
88 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
votes
1answer
62 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
votes
1answer
166 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 ...
1
vote
0answers
1k 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
votes
1answer
148 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
135 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
votes
1answer
121 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
votes
1answer
4k 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
votes
2answers
136 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
vote
1answer
169 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
votes
2answers
521 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
votes
2answers
1k 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?
1
vote
3answers
100 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
votes
3answers
88 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
votes
2answers
152 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 ...
4
votes
1answer
81 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 ...
6
votes
7answers
5k 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
votes
1answer
160 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 ...
4
votes
3answers
302 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
votes
3answers
174 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
votes
2answers
78 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
votes
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
votes
0answers
76 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/...
-3
votes
1answer
115 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.
12
votes
3answers
4k 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
vote
2answers
212 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?
