Questions tagged [vegetables]

From the humblest pea to the immensest squash.

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32
votes
2answers
9k views

What is this green, bulbous, leafy vegetable?

I recently received a vegetable, looking like a big green beet with a thick skin. As I don't know what it is, I can't look for appropriate recipes on the internet. The Google reverse image search ...
1
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3answers
474 views

Do roasted and unroasted peppers taste different after slow cooking in soup all day?

I love red bell peppers. Is there a taste difference if I roast them before chopping and adding them to soup or beans that slow cook for 4-6 hours? Am I just cooking them before cooking them again or ...
0
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1answer
2k views

Using white vinegar in all types of cooking

I'm curious if I use white vinegar in almost all types of cooking is there any problem? Deodorising fish and meat can I use vinegar while they are on heat? Can I use white vinegar while cooking ...
3
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3answers
9k views

Why does raw celery from a restaurant taste different than raw celery at home?

Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. At home, you cut celery and store it in water in the refrigerator, and eat ...
2
votes
2answers
107 views

Yellowish turnip

I got a turnip recently and it was a little yellowish and after cooking it was the same, a little yellowish and mushy. A couple of months ago I got a turnip and it was white and after cooking it was ...
3
votes
1answer
862 views

Why some vegetables are good to fry, and not others?

Is there a biological reason why some vegetables are "good" to fry on a pan while some others are not? I would readily fry onions (from "a little bit" up to "brown" or "caramelized"), leek (but just ...
1
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4answers
639 views

What can be added to veggie burgers to increase texture?

I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like soft rubber. I think mushrooms, beans, ...
5
votes
2answers
659 views

What is this leaf vegetable? It tastes like cress but looks different

My girlfriend got this at a Turkish supermarket in Berlin. It's quite spicy and tastes like garden cress or a bit like radish. I looked up cress varieties but couldn't find this particular leaf shape.
2
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1answer
2k views

Temperature and Duration for Baking Sweet Potatoes

I am currently reading in literature about vegetables and came across a section describing how to best prepare sweet potatoes: Most sweet potato varieties sweeten during cooking thanks to the ...
0
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2answers
920 views

What are vegan ways to change or neutralize the taste of textured vegetable protein (TVP)?

I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can taste it. I tried soaking it in ...
4
votes
2answers
4k views

Why do frozen vegetable packets advise cooking from frozen, and should I follow that advice?

Packets of frozen vegetables often say "cook from frozen" or "do not defrost" in the cooking instructions. For stir frying at least, many people recommend the opposite, such as in this question. I can ...
4
votes
3answers
776 views

Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?

Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because ...
5
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6answers
47k views

How to stir fry frozen veggies?

There are various frozen veggie mixes available in my local grocery shops, that are meant to be used in stir fries (according to their description at least), but I can't seem to get satisfactory ...
28
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15answers
13k views

Grilling veggies & meat on same surface for vegetarian guests

If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a vegan or vegetarian?
4
votes
1answer
2k views

Cauliflower: mildew, or just darkening with age?

Unless the cauliflower in the market is extremely fresh, I usually see at least a couple specimens with tiny blackish freckles on the bumpy "flower" surface. I have assumed the spots were mildew, and ...
3
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4answers
3k views

How can I increase the shelf life of a cut onion? [closed]

While chopped onion is kept in deep freezers for a longer time and then kept at room temperature inside an airtight container it still remains good
1
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1answer
265 views

What does “unpeeled” mean?

I'm looking at a recipe for pot roast, and one of the ingredients is this: 3 carrots, unpeeled and cut into 2-inch pieces Am I supposed to remove the peel on the carrots, or not?
1
vote
1answer
271 views

Veggie burgers that Bleed [closed]

I have found these veggie burgers that bleed; but as we can see the price is hefty (~$62 for 5 lbs). I want to replicate them at home. They would have to be very convincing - ideally, the person ...
2
votes
2answers
6k views

How far in advance can I prepare vegetables without it detracting from their flavour/ texture etc?

I've seen there is a related thread about restaurant practices and how long to retain food, but I don't think food safety comes into this as I'm only talking about cut vegetables kept for maybe 3 to 4 ...
5
votes
1answer
49k views

I bought a bag of Brussels sprouts that looked fine but smelled exceptionally bad, even for sprouts

I recently bought a pre-packaged bag of brussels sprouts. The sprouts in the bag looked great, green and plump with not a spec of black or brown on them. The next day I cut open the bag and found that ...
2
votes
2answers
2k views

How to prepare celery for dipping?

I like celery with dips (e.g. blue cheese or ranch dip) but I am not sure what is the best way to prepare the celery petioles: Of course I clean them. I also remove the very lower, white parts (which ...
4
votes
2answers
5k views

Cooking time for steaming vegetables "Al Dente'?

I have a pack of mixed vegetables (peas, broccoli pieces, green beans and diced leek) that I want to steam in a two pan vegetable steamer (the bottom of the top pan is perforated). The pack contains ...
4
votes
1answer
206 views

How far in advance can a vegetable filo strudel be made and kept in fridge?

I would like to make a roasted vegetable filo pastry strudel 2 days in advance of cooking, is this OK or should it be made the day before?
6
votes
4answers
5k views

What's the difference between peas in the UK and in the US?

I grew up in Britain, where one of my standard meals (as a fussy eater with a number of allergies) was some form of meat with peas and mashed potato. Now I'm living in the US, and to my dismay the ...
0
votes
1answer
199 views

Procedure for sous vide potato salad prep

For the upcoming christmas eve I need to prepare a large quantity of Czech/German style potato salad. That involves preparing a lot of diced cooked root vegetables (carrot, celery root, parsnips) and ...
19
votes
7answers
26k views

Do you need to rinse vegetables that can be peeled?

When using garlic or onions - is it redundant to rinse them in water, being that you take off multiple layers before preparation?
0
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2answers
7k views

Can I simply soak fruit and vegetables in water for several hours to sanitize them?

To optimize my time as much as possible, I would like to know if I can simply put them in water and leave them there for a while. This would help if there are lots of fruits and vegetables to be ...
4
votes
1answer
530 views

What are the ingredients that make vegan meat taste like real meat?

I tried making a vegan burger in my kitchen before, and it turned out all right. However, when I taste a vegan burger or a vegan hot dog at restaurants or in frozen foods, it seems much closer to the ...
2
votes
3answers
279 views

Appliance to wash or scrub fruit and vegetables? Washer or scrubber

I need to wash or scrub 20 lb of oranges a day. Some have a layer of white stuff on them and I never tried juicing those without scrubbing. Does anyone know of a household sized automated machine for ...
2
votes
1answer
127 views

Should I under-cook vegetables if I plan on microwaving them the next day?

I usually make chicken and stir fry veg for my lunch the following day. Obviously I cook the chicken fully but I was wondering if I plan on only eating the meal the following day and heating it in the ...
4
votes
1answer
1k views

Is this broccoli crown safe to eat?

Was cutting up broccoli crowns and this bug appeared (I'm pretty sure it was from the crown). Is the broccoli still safe to eat? I checked every single piece I chopped up to make sure.
1
vote
1answer
392 views

What nutritional changes occur to vegetables when you roast them?

Quite often I can't 'stomach' veggies because I find them rather dull, but if I roast them (huge variety of types used) in oil and a pinch or three of sea salt, I can quite easily eat a very large ...
2
votes
1answer
192 views

Advantages of cooking vegetables before or after freezing them

I'm putting all vegetables in the same bag in the hopes that a general rule of thumb can answer many individual vegetable questions, but if at the end it depends on the vegetable, please answer what ...
3
votes
1answer
5k views

Is it safe to reuse steamer water?

My youngest is a fussy eater, and we have problems getting him to eat vegetables. Recently we've tried using a wide steamer and he likes it, because its wide enough to keep all the carrots from ...
35
votes
10answers
30k views

What's (really) the difference between fruit and vegetables?

I was wondering what's (really) the difference between fruit and vegetables. Obviously I can name different fruits and vegetables, but if you ask me what's really the distinguishing factor, I wouldn't ...
0
votes
3answers
10k views

Techniques to Remove Water from Vegetables?

While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoning being the ratio of tasty elements is ...
8
votes
3answers
1k views

How do high-end restaurants promote such intense flavour in vegetables?

Yesterday I was lucky enough to eat lunch in a Michelin-starred restaurant. One course consisted, as far as I could tell, of nothing but a selection of lightly cooked baby beetroot and deep-fried ...
2
votes
1answer
11k views

Slimy inside of green onions [duplicate]

I've never had a problem when they are out of season, but sometimes when I buy big, beautiful, local green onions, inside the green part is VERY slimy! I have asked the produce guys about it on ...
3
votes
1answer
1k views

Is butternut squash with veins OK to eat?

I had two butternut squash sitting on counter for 2 months. One is the usual bright orange inside but the other had white veins. I think it is the low humidity in Arizona allowing the starch to seep ...
1
vote
1answer
3k views

Is Bottle gourd and white pumpkin same?

I would like to know whether the Bottle gourd and white pumpkin both are same? I found no answer in googling.
1
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2answers
505 views

Preserving vegetables in the fridge

I have a very challenging task every time I buy vegetables in preserving them even though I have a refrigerator at home. Tomatoes, carrots, beets, and bottle gourd always collect moisture in the ...
39
votes
7answers
15k views

Why are certain fruit & veg bought in UK supermarkets tasteless?

I have been to Italy, Greece & Turkey. Fruit & Veg in these places tastes amazing! So much flavour, really awesome! In the UK when I buy the same fruit or veg, it is absolutely tasteless, it ...
2
votes
2answers
33k views

Sweet Potatoes going black when peeled

When I peel sweet potatoes for a meal, why do some go black? I peel them about 1 hour or half an hour before I cook them
4
votes
2answers
3k views

Baked eggplant is bitter - is there a way to fix it?

Do I have to throw away bitter eggplant after I have baked it? Can something be done or do I have to throw it away?
1
vote
1answer
935 views

Are hop leaves edible?

I had to thin my hop plants and I have some hop leaves. I know people use hop shoots and hops for cooking but I was wondering if hop leaves are edible and, if so, how they are used.
1
vote
1answer
147 views

When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?

Hi guys I need some quick advice. I am about to slow cook a whole chicken and I and one question: Should I put the vegetables in while its slow cooking or will it be too mushy?
3
votes
6answers
271 views

A spicy vegetable which stays in a sandwich?

I make a vegetable sandwich which I find very good. It has tomato, red onion, avocado, and cucumber. However, it lacks spiciness. I want to avoid spreads and use a vegetable for mild heat. I tried an ...
0
votes
3answers
549 views

What constitutes a 'waxy potato'

Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the UK. What varieties should we be looking ...
3
votes
1answer
2k views

How long to cook green onions relative to other vegetables

I'm planning to put some green onions into my fried rice. Normally when I make fried rice I'll brown some yellow onions in a big covered pan, add some slow cooking vegetables(Eg: carrots), leave ...
-1
votes
1answer
79 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...

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