Questions tagged [vegetables]
From the humblest pea to the immensest squash.
420
questions
0
votes
1answer
77 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 ...
0
votes
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
votes
1answer
92 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
9k 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
187 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
80 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
1answer
230 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 ...
1
vote
0answers
34 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
297 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
59 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
82 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
208 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
166 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
153 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
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: ...
-2
votes
1answer
109 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
2k 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
140 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
196 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
89 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
102 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
1k 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, ...
31
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
651 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
votes
0answers
80 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
90 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
67 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
177 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
204 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
144 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
145 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
5k 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
142 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
221 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
611 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
104 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
90 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
181 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
85 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
6k 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
165 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
325 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
175 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?
