120 votes
Accepted

Are carrots dyed orange?

Probably not. Carrots naturally (or due to selective breeding) come in an extremely wide variety of colors from white to yellow to orange to red/pink to purple. It's likely that you were simply ...
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  • 16.2k
81 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 "...
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  • 20.1k
57 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 ...
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  • 124k
54 votes
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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 ...
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  • 1,037
49 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. ...
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  • 57.3k
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 ...
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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 ...
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  • 19.4k
42 votes
Accepted

How should I keep the vegetables from flying off the board when I cut them?

Use a sharp knife, dull knives don't slice, they split the same way an axe splits logs and that will generate that sideways force that throws carrot bits. Also learn to practice your slicing and ...
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  • 6,184
42 votes

How do I avoid carrot slices rolling away?

One option is to cut the carrots slightly diagonally instead of perfectly square. The resulting pieces are not perfectly cylindrical, but they tend to tipping instead of rolling all over the cutting ...
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  • 1,293
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 ...
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  • 20.1k
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 ...
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  • 53.9k
40 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....
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  • 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 ...
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  • 66.5k
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 ...
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  • 815
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.
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  • 63.9k
31 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 ...
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  • 11.1k
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 ...
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28 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 ...
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25 votes

Are carrots dyed orange?

It's probably not anything so sinister. Even typical orange carrots do vary somewhat in hue. And as with many other vegetables, "heirloom" varieties of carrot have started to make a bit of a comeback ...
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  • 14.7k
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 ...
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  • 45k
23 votes

Why does my cauliflower puree taste mustardy after two days?

The flavor / odor notes you're experiencing are probably sulfuric compounds. Cruciferous vegetables like broccoli and cauliflower contain sulfiric compounds that are released on cooking. That's why ...
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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 ...
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  • 18.2k
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 ...
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  • 53.9k
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 ...
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  • 66.5k
21 votes

What can I do with vegetable water?

Make bread with it (let it cool enough that you don't kill the yeast, first.) Make soup with it.
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  • 10.5k
20 votes

What can I do with vegetable water?

I've read that if you can't or don't use it for your own consumption, that houseplants really love it (after it's cooled, of course).
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  • 5,956
20 votes

What is this green, bulbous, leafy vegetable?

Kohlrabi. Basically a form of turnip.
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  • 10.5k
20 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 ...
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  • 66.5k
19 votes

How should I keep the vegetables from flying off the board when I cut them?

Both Escoce's and Elendil's answers are great: the key is a sharp knife, and the vast majority of people (in my experience) do not have very sharp knives in their kitchens. When people come over to ...
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  • 31.4k
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 ...
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