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
0
votes
4 answers

What's the best way to store the dark green tops of spring onions (scallions), specifically without them growing any further or turning yellow?

When my local store has spring onions (a.k.a. scallions or green onions), I like to buy a lot of them. I mostly use the green tops as a garnish in soups or ramen, and toss the lower white parts into the freezer to use later in stock. The problem is…
WackGet
  • 924
  • 2
  • 7
  • 13
0
votes
1 answer

Rhubarb green can you eat

Rhubarb this is the first year we have grown, and I’m told you can’t not eat green rhubarb in the first year… any advice would be appreciated
Alan Worsley
  • 3
  • 1
0
votes
1 answer

Is there a rule of thumb for the order in which different vegetables should be cooked?

Say I'm preparing a stew that calls for various ingredients such as celery, carrots, leek, onions... Is there any rule of thumb in which order to add these ingredients to the pan, taking into account they will cook later in the pot as well, with the…
Martin
  • 1
0
votes
1 answer

Can I use j-cloth to squeeze water out of grated zucchini?

As per title. Can I use j-cloth to squeeze water out of grated zucchini ? I will be using never used/new j-cloth.
Max
  • 20,422
  • 1
  • 34
  • 52
0
votes
1 answer

Is it safe to reheat mushrooms?

According to this very popular Bright Side video (https://youtu.be/P2BVyHOdFUo) , it is not safe to reheat mushrooms as they not only lose their nutritional value, but can also make you ill. This, clearly, is a very simplistic position as we would…
Greybeard
  • 5,395
  • 1
  • 19
  • 55
0
votes
1 answer

How can you convert Dried Seaweed into Roasted Nori, on a Frigidaire electric cook top?

My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop like this, no oven. He loves Roasted Nori. Every week,…
user91594
0
votes
1 answer

Reverse-Engineering Trader Joe's Garden Vegetable Soup

I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios to use (the recipe itself is very simple) for a 12-cup batch. I'm guessing that…
Sophia
  • 1
  • 1
0
votes
1 answer

Tenderizing vegetables (chili pepper)

I am trying to emulate a hamburger recipe I ate at a restaurant with some green chili pepper (Chile Verde) which I really enjoyed. My problem relies on how to cook it, if I just use the pan it burns or does not reach the soft consistency I am…
J. Bringas
  • 3
  • 1
0
votes
2 answers

Concern over whether roast chicken is safe

I prepared a roast chicken for the first time today. The chicken weighed about 2 kilograms and I cooked it for about two hours at 190 degree Celsius. My concern is that the vegetables that I stuffed into the chicken cavity don't seem to be cooked. I…
Tida
  • 1
0
votes
2 answers

Peel first, wash first, or don't peel at all vegetables?

Which vegetables should be washed before peeling them? Which should be washed after peeling? Which can (and should) be eaten without peeling them? What is the logic behind this?
Federico Poloni
  • 1,185
  • 1
  • 12
  • 16
0
votes
1 answer

Will this recipe for vegetable fritters freeze well?

I have a recipe for vegetable fritters that I've been given which consists of: 200g flour 200g raw beetroot, peeled and grated 200g carrot, peeled and grated spring onions The ingredients are combined with 'enough water to bind the mixture…
Rob
  • 1,446
  • 5
  • 19
  • 36
0
votes
0 answers

Are there unwanted effects to simmering vegetables for days?

Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results? Since even the longest stock recipes I know don't take more than a day to make, I assume flavour…
Hugo
  • 859
  • 1
  • 9
  • 24
0
votes
2 answers

How Not to Lose Liquid in Vegetable Stock

I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeriac and leek tops, then I added 3 liters of liquid, brought it to a boil and simmered it…
drivegg
  • 21
  • 1
  • 3
0
votes
1 answer

I put frozen veg back in the fridge instead of freezer

I put frozen veg back in the fridge instead of freezer. This morning I put them back in freezer. Will they be ok to eat when I cook them.
christine mellor
  • 1
  • 1
0
votes
1 answer

Wrapping in aluminun foil and place it in a skillet pan

If I wrap something in aluminum foil and place it inside a non-stick skillet pan while cooking something is that something that could e.g. ruin the pan or ruin the food? Specifically I had in mind wrapping vegetables
Jim
  • 435
  • 3
  • 11
1 2 3
…
31
32