Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [vegetables]

From the humblest pea to the immensest squash.

Use this tag for questions about any kind of vegetable, or about vegetables in general.

Recommended especially for questions about broad classes of vegetables; most questions about a specific vegetable should include the specific vegetable tag, e.g. , although the tag may still be used in these cases.

478 questions
1
vote
4 answers

How long do you cook the vegetables in a pasta salad recipe?

Pasta salad is pasta cooked until soft with vegetables and an Italian dressing. I assume I need to boil the vegetables separately, but am blanking on how long is appropriate. Thoughts?
Alan
  • 11
  • 1
  • 1
  • 2
1
vote
6 answers

What can I use instead of swede (rutabaga) when making pickle relish

I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. Unforunately, I can't get swedes where I live. What would make a good…
Carmi
  • 10,949
  • 6
  • 36
  • 63
1
vote
1 answer

What would (or do) you call komatsuna in English?

What if anything are these greens called in English? Likely brassica rapa perviridis.
Fattie
  • 410
  • 1
  • 7
  • 25
1
vote
1 answer

Does semi-frozen vetegable have less nutrients?

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 not completely frozen. I wonder whether this…
user67275
  • 1
  • 1
  • 5
1
vote
1 answer

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.
Altricono
  • 11
  • 2
1
vote
2 answers

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 vegetables because they're very sweet (pumpkin,…
Drivegg
  • 19
  • 2
1
vote
4 answers

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 for the following use case: The skillet will be…
user95399
1
vote
1 answer

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 those recipes, it leaves me with a dry mouth for…
jay613
  • 187
  • 3
1
vote
1 answer

How to make low carb crispy fried cauliflower?

Typically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example of a recipe :…
happybuddha
  • 185
  • 3
  • 11
1
vote
2 answers

How to un-brine hearts of palm?

Is there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)? I tried washing them off and then roasting them, but that didn't help, they were still sour.
ispiro
  • 111
  • 2
1
vote
3 answers

Information regarding Brassica juncea var. rugosa (芥菜) and it's bitter leaves

I have several questions regarding a popular Chinese vegetable. For information purposes, I have attached a picture of the plant I would like to know why the leaves are bitter and whether they are edible? If edible, is it possible to remove the…
Snowflake
  • 111
  • 3
1
vote
2 answers

What is this leafy green with a sharp taste, and how do I safely use/cook it?

I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in late September. The leaves are thin and non-waxy, but a little moist (when I try to slide…
nanofarad
  • 113
  • 5
1
vote
2 answers

How can I tell an eggplant is not bitter and very seedy?

Aubergines / Eggplants are sometimes bitter or particularly seedy. Since this is at the market or supermarket, we can look at it, smell it and carefully touch it, but not poke mushy indentations in it or pierce its skin. Is there a way to tell…
Philipp
  • 217
  • 2
  • 8
1
vote
1 answer

How long will corm vegetables last in a refrigerator and should they be wrapped?

How long can corm vegetables - celeriac (celery root), turnips, and swedes (rutabagas) - be kept in a refrigerator? And should they be wrapped? I usually buy them wrapped in sealed plastic. If aiming to store them for as long as possible, should I…
user68238
1
vote
2 answers

What made my veggie scrap broth turn very bitter?

About once a week I cook up a lot of food and recently I've been inspired to make a vegetable broth out of the veggie scraps that you'd normally throw away. Tried it once with some broccoli stalks and onion and it turned out well. Today I put in a…
shellfishMonkey
  • 63
  • 3
1 2 3
…
31 32