Questions tagged [vegetables]
From the humblest pea to the immensest squash.
482
questions
0
votes
0
answers
101
views
Health Benefits of Himalayan Pink Salt vs. Table Salt? [closed]
What are the health benefits of Himalayan pink salt? Is it any different from regular table salt?
- 1
2
votes
0
answers
94
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 ...
3
votes
2
answers
139
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 ...
- 33
1
vote
0
answers
118
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 ...
- 11
1
vote
1
answer
167
views
What would (or do) you call komatsuna in English?
What if anything are these greens called in English?
Likely brassica rapa perviridis.
- 139
6
votes
3
answers
1k
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 ...
- 163
6
votes
1
answer
154
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 ...
- 187
6
votes
3
answers
2k
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 ...
- 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 ...
- 1,135
6
votes
1
answer
173
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 ...
- 896
0
votes
1
answer
93
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 ...
- 1,137
-2
votes
1
answer
349
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 ...
user101748
4
votes
1
answer
134
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 ...
- 695
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 ...
- 396
1
vote
1
answer
88
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 ...
- 107
19
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, ...
- 849
0
votes
1
answer
208
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 ...
- 1
0
votes
2
answers
68
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?
- 1
0
votes
4
answers
1k
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 ...
- 924
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 ...
- 904
0
votes
1
answer
138
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
0
votes
1
answer
188
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 ...
- 1
5
votes
2
answers
303
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 ...
- 409
0
votes
1
answer
190
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.
- 20.5k
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 ...
- 371
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 ...
- 448
3
votes
1
answer
649
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?
...
- 31
1
vote
1
answer
667
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.
- 11
-1
votes
2
answers
205
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 ...
- 17
13
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.
- 297
3
votes
1
answer
4k
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?
- 133
3
votes
2
answers
422
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 ...
- 296
0
votes
1
answer
2k
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, ...
- 5,627
2
votes
2
answers
2k
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 ...
- 123
1
vote
2
answers
255
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 ...
- 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 ...
- 183
30
votes
2
answers
10k
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 ...
- 403
1
vote
4
answers
875
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 ...
user95399
2
votes
2
answers
306
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 ...
- 123
0
votes
1
answer
160
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 ...
user91594
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 ...
1
vote
1
answer
220
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 ...
- 187
8
votes
5
answers
7k
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 ...
- 376
4
votes
2
answers
16k
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 ...
0
votes
1
answer
736
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) ...
- 1
0
votes
1
answer
122
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 ...
4
votes
4
answers
2k
views
Can you boil vegetables along with eggs?
When boiling eggs if you also want to boil vegetables it might be more efficient to boil them with the eggs rather then use more water and another pan.
Is it safe to do this or should one boil the ...
- 3,835
7
votes
2
answers
2k
views
Why are my Rucola and Lettuce washed in ice-water?
I bought rucola and lettuce at the grocery store today and on the packaging is said in Dutch Drie keer gewassen in ijswater which translates to washed three times in ice-water.
Is there a reason why ...
- 171
7
votes
4
answers
4k
views
Why remove the vegetables from vegetable stock? [duplicate]
Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock.
Vegetable stock, on the other hand, is broadly similar to the mirepoix ...
- 639
3
votes
1
answer
635
views
What are the slimy bubbles in soaked kombu?
I have made dashi a couple of times now, starting soaking kombu in water. And always I found these little bubbles on the leaves, containing white slime:
I have never worried about them much and ...
- 720