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Questions tagged [vegetables]

From the humblest pea to the immensest squash.

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8 votes
3 answers
4k views

What is this vegetable?

I don’t know this food. Can you help identify it?
Dini's user avatar
  • 183
18 votes
4 answers
3k views

How to evenly mix stir fried vegetables with noodles?

Gather round, fellow cooks, while we attempt to solve a mystery together. Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages! Behold the conundrum: Whenever I ...
Gilgoldman's user avatar
0 votes
0 answers
61 views

How to process too fibrous chicory?

I recently bought a large jar of sautéed chicory (about 1.2 kilo), and upon eating the first serving I noticed that the long stems are extremely fibrous and difficult to chew, to the point that even a ...
L.Dutch's user avatar
  • 1,388
0 votes
1 answer
337 views

Safe Water Boiled Lentils

What are the guidelines for safe water boiled lentils? Like the Big Thaw from USDA
George Ntoulos's user avatar
0 votes
0 answers
142 views

How long can frozen vegetables be left at room temperature? [duplicate]

I grabbed my (raw) frozen vegetables out of the freezer to bring to work, and realized upon arriving at work that they are still on the counter at home. I am hoping that I can cook them immediately ...
Edward's user avatar
  • 113
2 votes
0 answers
168 views

Is there a way to get rid of that sulfur-y, fart-bomb-like smell form cooking daikon?

Made a chinese-style daikon soup in a pressure cooker, and it left an sulfury odor reminiscent to a subtle fart bomb. I know veges and roots that have sulfuric compounds tend to do this. Is there a ...
PettyCashPrash's user avatar
3 votes
2 answers
202 views

How to cook perennial kale?

This year I started growing perennial kale, more precisely, I obtained some plants of the old Taunton Deane variety. While using the leaves for cooking the first time I noted that my recipes for ...
riropok's user avatar
  • 33
1 vote
0 answers
177 views

nutritional profile of grilled sunflower heads (not just seeds)

I've been seeing recipes that recommend grilling the whole head of the sunflower, including the heart and the semi-mature seeds. I'm curious if there's a good way to estimate the nutritional profile ...
a2n's user avatar
  • 11
1 vote
1 answer
211 views

What would (or do) you call komatsuna in English?

What if anything are these greens called in English? Likely brassica rapa perviridis.
Fattie's user avatar
  • 195
6 votes
3 answers
2k views

Are high-starch potatoes hard (low-starch soft)?

As the season progresses a potato changes e.g. an Ilam Hardy early in the season (October) is quite waxy. A mid season Ilam Hardy is a good general purpose potato, while towards the end of the season ...
Tom Huntington's user avatar
6 votes
1 answer
212 views

Cassava dry and chalky -- what did I do wrong?

I bought cassava for the first time. Chopped into about 1-inch pieces, boiled for an hour in salted water then roasted for half an hour on 350F. It came out like pieces of chalk. So dry and firm ...
jay613's user avatar
  • 187
6 votes
3 answers
3k views

Store raw broccoli

How should raw broccoli be stored, to preserve it the longest? (without blanching it) I often have broccoli turn bad in a few days, either the outer layer turns dark and slimy, or the buds turn ...
HugoRune's user avatar
  • 161
7 votes
3 answers
1k views

Avoid charred marks when stir-frying with curry powder

When I stir-fry veggies, I have noticed that using curry powder gives a different result than other spices. I follow these steps: in a wok pan, I pour sesame oil. Enough to cover the bottom add the ...
L.Dutch's user avatar
  • 1,388
6 votes
1 answer
199 views

How to distinguish starchy/ woody okra or lady fingers in the grocery store?

I recently bought some Okra and after I stewed it it still contained a lot of very starchy woody parts that were not edible. After chewing each chunk was reduced to a bunch of fibres that look like ...
quarague's user avatar
  • 1,247
0 votes
1 answer
106 views

Can I add more stuff to my fermenting Sauerkraut jar?

So, I have a jar of sauerkraut fermenting, and today (2days into fermentation) due to my curiosity, I opened the jar a bit to taste the kraut. It tasted quite nice, the taste change already happend to ...
Babu's user avatar
  • 1,137
-2 votes
1 answer
391 views

Safe to wash fruits and vegetables with natural, toxin-free soap?

Washing produce with conventional soap is harmful, I agree! But what about fragrance-free, dye-free, preservative-free, hypo-allergic, non-toxic, eco-friendly, bio-degradable, ALL natural (even ...
user avatar
4 votes
1 answer
173 views

Is it possible to find an above-pot steamer that's as efficient as an inside-pot steamer?

My experience with steaming vegetables is that a no-name insert, such as the one in the left of the image, inside a nice-brand covered pot steams vegetables very quickly (carrots in 5 min, green beans ...
Sam7919's user avatar
  • 777
14 votes
3 answers
4k views

What is this slimy Asian leafy green?

I bought this leafy green at H-Mart, a Korean supermarket. It was labelled "Monchoy", but I can't find anything online for that term! Both raw and sautéed, it has a slimy texture reminiscent ...
perigon's user avatar
  • 396
1 vote
1 answer
90 views

Does semi-frozen vetegable have less nutrients? [closed]

I stored green vegetables for salad such as red beet, celery, kale, etc in the refrigerator for 3~5 days and found that they are kind of 'semi' frozen. They are a little hard than the fresh status but ...
user67275's user avatar
  • 107
18 votes
2 answers
2k views

Are there tables of wastage rates for different fruit and veg?

In recent months I have been paying particular attention to food costs. As part of that I have looked at the price of different fruit. It is easy to calculate the price per Kg of unprepared fruit, ...
User65535's user avatar
  • 1,273
0 votes
1 answer
238 views

Excess oil when boiling vegetables even though no added oil

When I make my vegetables, I boil tomatoes, onions, broccoli, cauliflower, mushrooms, collard greens and eggplants in plain water. To my surprise I always find oil on top of the water, even though I ...
Eliana's user avatar
  • 1
0 votes
2 answers
76 views

Roasting Par boiled Vegetables

I parboiled zucchini broccoli cauliflower carrots and butternut squash now I want to roast them in the oven what temperature and how long should I roast them since they're partially cooked?
Dee's user avatar
  • 1
0 votes
4 answers
2k views

What's the best way to store the dark green tops of spring onions (scallions), specifically without them growing any further or turning yellow?

When my local store has spring onions (a.k.a. scallions or green onions), I like to buy a lot of them. I mostly use the green tops as a garnish in soups or ramen, and toss the lower white parts into ...
WackGet's user avatar
  • 914
8 votes
2 answers
4k views

Should I remove the inner parts of marrow vegetables?

Should I remove the inner parts of marrow vegetables, like this zucchini (or whatever this is)? You generally want to avoid any seeds in your food, but there would be hardly any zucchini left if I do ...
Sergey Zolotarev's user avatar
0 votes
1 answer
155 views

Rhubarb green can you eat

Rhubarb this is the first year we have grown, and I’m told you can’t not eat green rhubarb in the first year… any advice would be appreciated
Alan Worsley's user avatar
0 votes
1 answer
679 views

Is there a rule of thumb for the order in which different vegetables should be cooked?

Say I'm preparing a stew that calls for various ingredients such as celery, carrots, leek, onions... Is there any rule of thumb in which order to add these ingredients to the pan, taking into account ...
Martin's user avatar
  • 1
5 votes
2 answers
314 views

What fruits/veggies/other to keep at "partial freezing" (−3°C/27°F)?

My fridge has a "partial freezing" compartment where the temperature is kept at around −3°C (27°F). It is promoted as a feature for storing meat and fish, but... I don't eat any animal ...
Sleepster's user avatar
  • 439
0 votes
1 answer
208 views

Can I use j-cloth to squeeze water out of grated zucchini?

As per title. Can I use j-cloth to squeeze water out of grated zucchini ? I will be using never used/new j-cloth.
Max's user avatar
  • 20.4k
6 votes
1 answer
2k views

Water soluble vs oil soluble vegetables

I was watching an educational documentary on cooking vegetables and the chef (Sean Kahlenberg) categorized vegetables into two large groups: water-soluble (do well when cooked in oil, poorly when ...
Kentzo's user avatar
  • 403
9 votes
2 answers
3k views

Why cut on the bias?

It seems like lots of recipes these days specify to cut long vegetables (like carrots) on the bias (diagonally) rather than straight across. It seems to me that this results in extra wastage at the ...
Tristan's user avatar
  • 585
3 votes
1 answer
936 views

I accidentally sprayed bleach on some apples. Is this dangerous?

When I was bleaching towels, I accidentally sprayed some on apples nearby. The next day, to be safe, I washed these apples for about 15 seconds. Are these apples safe to eat Could someone get sick? ...
abc123.b's user avatar
1 vote
1 answer
894 views

How do you choose whether to roast or fry a vegetable?

What are the differences in flavor and texture when using the different techniques? Do some vegetables call for one technique rather than the other? Assume you oil the container you roast in.
Altricono's user avatar
-1 votes
2 answers
246 views

Homemade yeast extract from vegetable stock for nutritional properties

I am a huge fan of drinking marmite, partly because of the vitamins it offers, as I am a vegan. However, the price of it is quite high and up until recently I was able to buy a supermarket's own brand ...
sarahParker's user avatar
14 votes
1 answer
4k views

What is this veggie sold as "leek sprout" in an Asian market?

What is this veggie I bought at the Asian market? It was called a leek sprout.
Rolomoto's user avatar
  • 307
3 votes
1 answer
5k views

What are these small black specs inside my peppers?

Inside my pepper (pic) are these small black/brown specs. What are they? Are they safe to eat?
Outsider's user avatar
  • 133
3 votes
2 answers
802 views

Is there any point in blanching kale directly before cooking?

I have just stumbled upon various recipes (in German, example) that instruct to blanch kale and immediately afterwards cook it at a high temperature for at least an hour, starting with an interval of ...
Wrzlprmft's user avatar
  • 296
0 votes
1 answer
3k views

Is it safe to reheat mushrooms?

According to this very popular Bright Side video (https://youtu.be/P2BVyHOdFUo) , it is not safe to reheat mushrooms as they not only lose their nutritional value, but can also make you ill. This, ...
Greybeard's user avatar
  • 6,100
2 votes
2 answers
3k views

Parcooking Root Vegetables for Roasting the Day Before

Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately ...
Ian Campbell's user avatar
1 vote
2 answers
301 views

What Non-Sweet Winter/Root Vegetables and Squashes Make a Savory Soup?

I got excited recently because I had a savory 'pumpkin soup' that wasn't sweet at all and googled the recipe, which had Hokkaido squash. Is Hokkaido squash definitely savory? I hate most winter root ...
Drivegg's user avatar
  • 19
8 votes
1 answer
2k views

What type of onion is a "British Onion"?

I just moved to the UK from the USA, where we had access to all sorts of onions (being in Texas): yellow onions, green onions, shallots, red onions, white onions, sweet onions, etc. We bought a bag of ...
Daddy Kropotkin's user avatar
29 votes
2 answers
11k views

Why do Brussels sprouts only taste good when cut?

My mom always used to cook or steam Brussels sprouts whole. I always hated them and still do now if they are prepared that way. They tend to get a very sharp, slightly bitter vegetable taste, similar ...
Julian Steinmann's user avatar
1 vote
4 answers
1k views

What type of skillet is most suitable for vegetable frying/sautéeing?

I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure which material would be most recommended ...
user avatar
2 votes
2 answers
336 views

How to cook kale and collard greens for someone who doesn't like them? [duplicate]

My farmshare vege box is forcing me to confront my least favourite vegetables. I have disliked kale and collard greens when I had them previously because of their bitterness and tough texture. Are ...
The Hagen's user avatar
  • 123
0 votes
1 answer
172 views

How can you convert Dried Seaweed into Roasted Nori, on a Frigidaire electric cook top?

My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop like ...
user avatar
5 votes
3 answers
1k views

Which utensil or device can be used to make spirals or conveyor screws with vegetables?

I don't know if there exist some tool or utensil to make these spirals or screws. I mean the shape which I am intending to replicate follows the idea seen in the figure from below: Another example of ...
Chris Steinbeck Bell's user avatar
1 vote
1 answer
280 views

Why does slightly cooked (wilted) spinach give me dry mouth but not raw or fully cooked?

I used raw spinach in salads. I use it well cooked in soups, pies, and sauteed by itself. For some recipes (mostly in omelettes) I like it flash-fried, just to the point it starts wilting. And in ...
jay613's user avatar
  • 187
8 votes
6 answers
8k views

How do I make my blended soup a more appealing colour?

I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables. I like to blend my soups up after to make them smoother. However, when I do ...
stanri's user avatar
  • 376
4 votes
2 answers
19k views

How to remove every insect from romaine lettuce?

How do I get rid of tiny insects on my lettuce, I know that there will always be insects on it but I'm so paranoid about it. I have a huge fear and I love lettuce so much. I get rid of most insects by ...
phys_birthdaycake's user avatar
0 votes
1 answer
1k views

Reverse-Engineering Trader Joe's Garden Vegetable Soup

I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios to use (the recipe itself is very simple) ...
Sophia 's user avatar
0 votes
1 answer
129 views

Tenderizing vegetables (chili pepper)

I am trying to emulate a hamburger recipe I ate at a restaurant with some green chili pepper (Chile Verde) which I really enjoyed. My problem relies on how to cook it, if I just use the pan it burns ...
J. Bringas's user avatar

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