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80 votes
Accepted

Why do Brussels sprouts only taste good when cut?

I think you're on to something with regards to cut pieces cooking more evenly than whole sprouts. But I also think you might be seeing causation where you should just be seeing correlation. The "...
Sneftel's user avatar
  • 29.8k
56 votes

Why do Chinese grocers advise cutting and discarding flowers in Chinese vegetables?

When a plant arrives in the kitchen, the ecological perspective doesn't matter any more. Any insect present on a plant destined for human consumption is considered a pest by the consuming humans and ...
rumtscho's user avatar
  • 139k
53 votes
Accepted

What is this green, bulbous, leafy vegetable?

As was mentioned, this is a kohlrabi. I felt more explanation should be given based on the fascinating nature of this plant. Kohlrabi is one of the handful of cultivars of brassica oleracea. Others ...
BlackThorn's user avatar
  • 1,047
50 votes

Grilling veggies & meat on same surface for vegetarian guests

My response to this kind of question is always just ask, and if you absolutely can't, err on the side of caution. I'm assuming here that you're talking about a pretty thorough heating and brushing. ...
Cascabel's user avatar
  • 58.3k
44 votes

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

There is no real black and white definition of that difference, because where the line is drawn varies from crowd to crowd. Botanically speaking, a fruit is a seed-bearing structure that develops ...
Richard ten Brink's user avatar
43 votes
Accepted

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

Non-native and out of season fruits and vegetables that are available in northern countries (e.g. UK, Canada) need to be shipped from far away and will be picked before they are naturally ripe (under ...
Max's user avatar
  • 20.4k
41 votes
Accepted

Why is my vegetable stock bitter, but the chicken stock not?

I notice that your recipe doesn't include any salt. That's important, because salt decreases the sensation of bitterness. Chicken contains a certain amount of salt, and I suspect that's making the ...
Sneftel's user avatar
  • 29.8k
41 votes

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

Of course “appealing” is quite opinion-based, so let’s look at the problem in a slightly more neutral “how can I avoid the colors mixing when I blend the soup”. In short, you can’t. If you have a ...
Stephie's user avatar
  • 60.2k
39 votes

What is this waxed root vegetable?

It looks like it could be yuca/cassava, based on the appearance alone. (Note: this is not the same as or related to yucca.) The picture on Wikipedia even shows a waxed version. https://en.wikipedia....
Jorgomli's user avatar
  • 539
38 votes
Accepted

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

The first thing is to do is thaw them properly before you cook them, half frozen vegetables will cool your pan too much. I often thaw frozen vegetables by soaking them in hot tap water, this is pretty ...
GdD's user avatar
  • 76.7k
37 votes

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

In addition to Max's answer, much UK supermarket fruits and vegetables are from varieties grown to have tough skins (so they don't damage in transit), have a long shelf life (so they can be ...
abligh's user avatar
  • 1,015
37 votes
Accepted

What kind of vegetable has pink and white concentric rings?

That is a chioggia beet, I believe, but watermelon radish is also colored similarly.
moscafj's user avatar
  • 76.3k
31 votes
Accepted

What is this vegetable?

That looks like okra pods (also called ladyfingers) to me. Check the inside, to be sure.
Silent-Bob's user avatar
30 votes

Grilling veggies & meat on same surface for vegetarian guests

Depends on the person but typically... no. I'm not sure how bad cross contamination is in terms of food safety, but grills are high heat, though you might not always heat the food through. Many ...
Journeyman Geek's user avatar
30 votes
Accepted

What was this pickled vegetable which I was served at a middle eastern restaurant?

I suspect that these will be pickled almonds. Almonds are a favorite ingredient in many middle-Eastern dishes. The green color and fuzz give it away, most other fruits like apricots and plums lack ...
bob1's user avatar
  • 15.9k
29 votes

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

The Turquoise Room (at the La Posada Hotel in Winslow, Arizona) has a "signature soup", which is actually two soups ladled into a single bowl: a bright yellow corn soup, and a darker brown ...
Xander Henderson's user avatar
25 votes

Should I remove the inner parts of marrow vegetables?

No. The only cooking preparation where the seedy core of summer squash is removed is for stuffing them. Otherwise, that's part of what you eat. The seeds are soft and pretty much the same texture ...
FuzzyChef's user avatar
  • 65.4k
24 votes

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

Yellow Chinese chives. These are the same as Chinese garlic chives, but they've been "bleached" by covering them; this results in a milder, sweeter flavor. They're generally minced and put ...
FuzzyChef's user avatar
  • 65.4k
23 votes

Do you need to rinse vegetables that can be peeled?

While I don't always practice what I preach, in the interest of food safety, I would recommend rinsing any vegetable or fruits before peeling. The reason for this is that when you cut into an ...
Cindy's user avatar
  • 18.3k
23 votes

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

My favorite tool is a spiral cutter sold for apples or potatoes, here’s an example. (Source) A tiny screw-plus-rotating-knife gadget is often used for Bavarian radish spirals, e.g.: (Source) Note ...
Stephie's user avatar
  • 60.2k
23 votes
Accepted

Why cut on the bias?

By cutting on the bias a little more surface area is exposed, and the interactions we are interested in for flavour (between food and tongue, and between ingredients within the dish) are all about ...
dbmag9's user avatar
  • 12.1k
22 votes
Accepted

How much of the clove should I use when using big garlic heads?

I think that might be elephant garlic, which isn't really garlic at all. It's in the same family, but is actually a kind of leek so it has a flavor that's a cross between garlic and onion, but milder ...
GdD's user avatar
  • 76.7k
22 votes
Accepted

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

The USDA has a handbook of yield ratios for various raw ingredients. Note that some goods have a high variance in yield, from the foods themselves as well as how you prepare them; your own kitchen ...
Sneftel's user avatar
  • 29.8k
20 votes

What is this green, bulbous, leafy vegetable?

Kohlrabi. Basically a form of turnip.
Ecnerwal's user avatar
  • 19.1k
19 votes
Accepted

How much vinegar should I use when making Salsa?

The guideline for the safe canning of tomatoes is for 2 tbsp of 5% vinegar per pint of tomatoes. If you made 16 pints then you'd need 32 tbsp of vinegar, and that is almost 2.5 cups. This isn't to ...
GdD's user avatar
  • 76.7k
19 votes
Accepted

Water soluble vs oil soluble vegetables

What the chef refers to as 'solubility' and their ideal cook methods is better explained by each vegetable's density, ideal cooking temperatures, and heat transfer abilities of oil vs. water-based ...
borkymcfood's user avatar
  • 5,361
18 votes
Accepted

What type of onion is a "British Onion"?

"British Onion" on the packaging isn't describing a type of onion, but advertising that the onions were grown in Britain (which is a common strategy to make produce more appealing in British ...
dbmag9's user avatar
  • 12.1k
17 votes
Accepted

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

You actually answered your own question, it's the quality and freshness of the ingredients which makes the food in a great restaurant so good. A heritage variety beet which has been hand weeded and ...
GdD's user avatar
  • 76.7k
17 votes
Accepted

How can I examine fruits or vegetables in a market, while minimizing mechanical damage?

The first step is to only pick up items you're likely to buy. Then you should only have to put down items that have an actual problem already. For some things you want to check for ripeness, but ...
Chris H's user avatar
  • 44.8k
16 votes

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

All of your observations are correct - both the distinguishing factors and the fact that there are foods whose belonging to a category is unclear. The reason behind this has nothing to do with ...
rumtscho's user avatar
  • 139k

Only top scored, non community-wiki answers of a minimum length are eligible