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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.

484 questions
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Do vegetables ripen like fruit?

This may be a silly question, but I've never seen an unripe vegetable. Is the growing of a vegetable different from a fruit's? I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry. Also, is it…
Henning Klevjer
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1 answer

How should I prepare Bok Choy before I cook it?

I just bought a pack of bok choy that I want to steam inside a bag along with some halibut. How should I cut it up before putting it in the bag? Would the preparation be different if I was cooking it for stir-fry (or something else)? Should I…
MeltedPez
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7
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8 answers

how to use CSA vegetables most efficiently

I belong to a CSA (Community Sponsored Agriculture) and get a basket of assorted vegetables every week. I have very little cooking experience, and if I search the ingredients online I get a ton of recipes that have only 1 or 2 of the ingredients I…
SpashHit
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2 answers

How do I glaze vegetables?

I'm looking to glaze some carrots, maybe some beets, and a decent chunk of the rest of the season's worth of farmshare. I'm sure there's plenty of recipes on the internet, but I'm looking for some general advice as to method: how to do it properly,…
Dennis
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7
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6 answers

Why does my chard taste bitter when I cook it?

I've tried cooking it in various ways, but it always ends up tasting bitter. What am I doing wrong? I'm using fairly young chard (homegrown), using the whole leaves.
user5525
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Are frozen onions any good? (And general advice with frozen veg)

Whilst I am not that good, I love to cook and I absolutely love onions! When I cook, the longest part always seems to be peeling and cutting onions.. and hate the crying! (mainly because I buy the small ones and use about 7 or 8!)... Although, from…
wilhil
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6
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5 answers

What's the difference between peas in the UK and in the US?

I grew up in Britain, where one of my standard meals (as a fussy eater with a number of allergies) was some form of meat with peas and mashed potato. Now I'm living in the US, and to my dismay the peas here taste completely different, and I'm trying…
Werrf
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Can Kale be hot like horseradish?

I just made a fruit smoothie with Kale, banana, Apple, blueberries, vegan protein powder, chia and flax. It was like drinking a smoothie with horse radish. The blueberries were the only difference with my favorite smoothie. Did the blueberries cause…
user33390
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Cassava dry and chalky -- what did I do wrong?

I bought cassava for the first time. Chopped into about 1-inch pieces, boiled for an hour in salted water then roasted for half an hour on 350F. It came out like pieces of chalk. So dry and firm you had to spit it out after one bite. I see…
jay613
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6
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1 answer

Water soluble vs oil soluble vegetables

I was watching an educational documentary on cooking vegetables and the chef (Sean Kahlenberg) categorized vegetables into two large groups: water-soluble (do well when cooked in oil, poorly when cooked in water) and oil-soluble (vice-versa). There…
Kentzo
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Celeriac (aka: Celery Root) Skin - Edible or Not?

I have recently become extremely fond of cooking - I have no idea why! - and I recently discovered celeriac (celery root), too. Following a Jamie Oliver recipe called Zombie Brain, I roasted a whole celeriac (after cleaning and washing) with the…
SnookerFan
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4
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2 answers

Are California veggies bigger?

A recipe might call for one large onion or two small eggplants. When cut as directed it seems to yield way more than the recipe intended. I got the two smallest eggplants in the store and after cutting one I had more than enough for the recipe. It…
Johnny
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4
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2 answers

How to cook Brussells Sprouts and sweet potates in one oven?

I need to roast the Brussels sprouts at 350 for 40" and bake the sweet potatoes at 425 for 60" in one oven. How should I do it?
user31137
4
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2 answers

Drying fresh produce after washing

Washing fresh produce before cooking is important for safety and hygiene. However, the water left on them after washing causes oil to splatter in a pan or pot. What is a good way to dry them up before cooking?
anon
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Why does raw celery from a restaurant taste different than raw celery at home?

Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. At home, you cut celery and store it in water in the refrigerator, and eat it. It does not taste amazing. What are the…
FrancisJohn
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