Questions tagged [vegetables]
From the humblest pea to the immensest squash.
443
questions
8
votes
3answers
1k views
Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?
Is there a difference between how long fresh herbs and vegetables last if they are in a plastic bag or in the open? If it does, is there a break-down of which ones it does make a difference for - ...
19
votes
9answers
3k views
What to do with broccoli stalk?
It is kind of annoying to buy broccoli and pay per weight when there's this huge and heavy stem, so I was wondering what I could do with it?
I know that it can be cut and steamed/cooked like the rest ...
4
votes
6answers
1k views
how to use CSA vegetables most efficiently
I belong to a CSA (Community Sponsored Agriculture) and get a basket of assorted vegetables every week. I have very little cooking experience, and if I search the ingredients online I get a ton of ...
13
votes
1answer
5k views
Why does roasting vegetables before pureeing into soup affect the flavour?
Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
8
votes
5answers
14k views
How can you prepare turnips to make them less bitter?
I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast them (or even another cooking method) to ...
10
votes
4answers
20k views
Why would cooked spinach contain more iron than raw?
I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.71 mg /100g). Intuitively, I would have ...
16
votes
3answers
98k views
Are vegetables poisonous if they have roots, are sprouting or are many weeks old?
Can I use sprouting vegetables? Are they poisonous?
When cooked, does the sprouting have an effect to foods taste?
Can I use my potatoes or carrots if they already has some roots...?
How about when ...
5
votes
5answers
2k views
Uses of leftover vegetables from slow cooker
After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base.
What can I do with the vegetables? They are tasty to eat as-...
6
votes
4answers
37k views
When to add diced vegetables when cooking rice
I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I ...
7
votes
1answer
7k views
What variety of green beans make the best pickled green beans?
I grow bush and pole bean of various varieties, mostly to make pickled green beans. I want to find a variety to grow that is string - free, long and straight, bright green, with good flavor. I like my ...
4
votes
1answer
5k views
Vegetable internal temperature (oven)
This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digression about what happened - skip it if ...
9
votes
1answer
11k views
How should I prepare Bok Choy before I cook it?
I just bought a pack of bok choy that I want to steam inside a bag along with some halibut. How should I cut it up before putting it in the bag? Would the preparation be different if I was cooking ...
10
votes
3answers
6k views
Can you freeze chopped zucchini?
I know that I can easily freeze shredded zucchini for long-term storage if I stored it in a vacuum sealed freezer bag. However there is a recipe that I really want to make over the winter that ...
5
votes
2answers
1k views
Storage of Sweet Potato Pie
I want to make Sweet Potato Pie for the first time for Monday yet I'm going to be busy on the weekend. This got me wondering what are proper storage ideas for Sweet Potato Pie. For instance if I make ...
2
votes
2answers
7k views
Peeling a Drumstick
What is the best way to peel a drumstick? How do I know when to stop? I find that a drumstick that's completely peeled disintegrates when cooked.
6
votes
4answers
3k views
Why roast beets in vinegar?
I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do for the beets?
12
votes
4answers
4k views
Is there an easy way to trim the ends off green beans quickly?
A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk ...
8
votes
2answers
3k views
Blanching time for different vegetables
Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath:
1 minute for broccoli
3 minutes for carrots
2 minutes for beans
1 minute for flat beans
4 ...
10
votes
6answers
21k views
Should asparagus be peeled before cooking?
I have it from two sources that asparagus should be peeled before being cooked in simmering water (Julia Child) or fried in butter (Heston Blumenthal). I tried Julia's method once and I've been ...
6
votes
1answer
797 views
How to prep jicama - is peeling necessary?
I recently grabbed some jicama from the store on a whim, and I used to make some really delicious slaw. However in the course of prepping it, I sent a whole lot to the trashcan during the peeling ...
13
votes
2answers
7k views
Why blanche vegetables before freezing?
I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to ...
29
votes
2answers
1k views
Which vegetables to use for stock?
Which vegetables and/or fresh herbs should be used when making vegetable stock?
Are there any vegetables/herbs that should be avoided?
Can parts of vegetables that would otherwise be discarded be ...
8
votes
2answers
4k views
What are the major differences between yams and sweet potatoes?
I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!
15
votes
4answers
19k views
Why would you Parboil Some Vegetables Before Stir-Frying them?
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
7
votes
2answers
1k views
How do I glaze vegetables?
I'm looking to glaze some carrots, maybe some beets, and a decent chunk of the rest of the season's worth of farmshare. I'm sure there's plenty of recipes on the internet, but I'm looking for some ...
18
votes
8answers
4k views
Are there culinary applications for carrot tops/greens?
The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really ...
5
votes
5answers
18k views
How to freeze cabbage?
I have a glut of home-grown cabbage at the moment, more than I can eat before it goes bad! Is there any way to freeze cabbage (raw, cooked, whole, shredded...) or would I have to make gallons of ...
7
votes
3answers
3k views
How to tell the proper amount of oil to use when sautéing vegetables and meat?
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
22
votes
4answers
11k views
What are the differences between different types of onions, and when do you use them?
I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...
5
votes
4answers
29k views
Can you purée without a food processor?
I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do ...
5
votes
4answers
409 views
4
votes
6answers
581 views
How should I use extra summer squash?
My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick recipe I should be making that stores well?...
7
votes
2answers
32k views
Can I use the same board for meat and vegetables?
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
6
votes
4answers
9k views
How briny should the water be when soaking broccoli to remove bugs?
I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out.
What's the right salt:water ratio and how long should I soak?
6
votes
3answers
235 views
Heirloom tomatoes
What makes a tomato "heirloom" and what is the difference to conventional tomatoes?
Edited: heritage -> heirloom, makes more sense that way.
8
votes
10answers
836 views
What do I do with a kohlrabi? [closed]
I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn't great.
Does anyone have suggestions on how to get the ...
5
votes
7answers
4k views
How to prepare courgettes/zucchini?
I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare the vegetable before cooking in either in ...
16
votes
3answers
68k views
Are Green Potatoes OK?
Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that:
A) The potato is OK to eat?
B) The potato is OK to eat, as long as the green parts are ...
13
votes
3answers
27k views
How do I clean kale and other leafy vegetables for cooking?
I'm eating a lot of kale and other leafy vegetables lately, and I'm concerned about removing pesticide residue. Is thoroughly rinsing the leaves in cold water enough?
8
votes
9answers
24k views
How do you steam vegetables?
Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?
12
votes
3answers
1k views
How to keep fruits and vegetables fresh
I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a week. Are there any tricks to keeping ...
10
votes
6answers
3k views
Preparing eggplant with less oil
I love cooking with eggplant (or aubergine/brinjal in your specific English flavor).
However to get rid of the bitter taste and slightly spongy texture, I end up using huge amounts of olive oil, ...
22
votes
3answers
14k views
Is it possible to preserve color in steamed vegetables?
When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some ...
