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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
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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 vegetable broth and veggie cubes but I didn't like their…
Marina Dunst
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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 potatoes. My question is how can I use sous vide…
VoY
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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 washed. Would this help to remove bacteria and…
Ooker
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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 increased relative to water content. He gave…
Shannon Matthews
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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 for and where to find them?
PeterF
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How do you prevent veggies from burning in dishes that take longer to cook?

I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which were sweated before adding the other ingridients) will burn while I reduce the liquids or…
Bar Akiva
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Adjust salt (in mushrooms)

My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in any kind of packaging. When I can, I buy things in no packaging, but when that is not…
QMusic3
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Jicama moldy on the outside but white inside, is this safe to eat?

My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
suziellama
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My split pea soup is bland

I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put dry peas (pre split) in with water and a little salt. What can I do to enhance the…
Troy Adams
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Does cooking vegetables increase their flavor?

Is there some scientific explanation for why one cooks vegetables? I mean apart from increasing the ability to digest. Are there flavor enhancements going on? Does the temperature have to rise about 100°C, which means that just boiling wouldn't…
Gere
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My dishes seem the same

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems all my meals (exception of things like soup or…
Lain
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What's wrong with keeping frozen vegetables in refrigerator?

The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now. What's the problem with letting bagged veggies thaw and then eating them? Is there a danger…
Anton Rasmussen
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How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?

I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum sealing and then blanching but to your point the heat transfer is dramatically reduced by…
Francis Kulbacki
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How much does one cup of fresh spinach weigh?

How much fresh spinach is in one cup? When I read articles they always say eat "1 cup of spinach", but I don't know how much spinach that is. I am talking about 4x6 cm leaves.
user33346
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Beets too big for quality?

I left my beets in the garden too long and they are very large (some 10 - 12 inches in circumference). Can you recommend a good way to salvage these or should I just "use them as a learning tool"? They are red and white varieties. Thanks!
Eileen
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