Questions tagged [vegetables]
From the humblest pea to the immensest squash.
0
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0answers
69 views
How to get used to steamed food as an Indian? [closed]
I'm an Indian and generally we eat deep fried, full of salt curries. I'm trying to transition to healthy eating because I want my skin to be perfect but the transition from curries to steamed veggies ...
15
votes
3answers
5k 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
516 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
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0answers
76 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?
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2answers
81 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 ...
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1answer
43 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.
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1answer
128 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
66 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
84 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
75 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
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
votes
1answer
648 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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2answers
115 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
65 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
141 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
182 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
94 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
83 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
130 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
votes
0answers
43 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 ...
5
votes
7answers
3k 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
137 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
votes
3answers
255 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
169 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
74 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
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/...
-2
votes
1answer
57 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 ...
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
vote
2answers
175 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?
-1
votes
1answer
142 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
votes
2answers
85 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
votes
2answers
128 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 :)
1
vote
1answer
145 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.
0
votes
1answer
270 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
358 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
282 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
vote
1answer
290 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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votes
2answers
126 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
vote
1answer
147 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
2k 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
votes
1answer
2k 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
vote
2answers
182 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
votes
1answer
153 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
votes
2answers
421 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?
0
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1answer
903 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
vote
1answer
73 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.
1
vote
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
votes
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 ...
1
vote
1answer
405 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?
