I have heard that one shouldn't reheat a meal with spinach in it. Is there any truth in this and what is the reason?
I'm cooking a bunch of spinach for making a spinach and ricotta filling. I need to get as much water as possible out of the spinach, and I'd prefer not to make
I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.7
I heard tale of people using vinegar to break down or concentrate the digestible iron in spinach. Is this true? If it's true, the key things to know would be:
I have seen some good recipes using spinach and have heard over and over that callaloo (amaranth) can be used in place of it. There is confusion about callaloo
What fruit pair well with spinach? This is for a cold spinach-based salad rather than cooked spinach, but I'd be interested in warm spinach too.
I have been trying to increase my iron intake and was dismayed to learn that my frozen spinach only has 2% of my daily iron needs while fresh cooked spinach has
When I microwave frozen spinach or amaranth greens to cook them, they sometimes get tough and fibrous. There doesn't seem to be a consistent pattern in when th
So a friend of mine went to harvest some spinach and lettuce she planted, only to find lots of aphids. Assuming she can clear off the aphids is there anything p
I have some recipies for green smoothies, where some of the ingredients are for example "1 bunch of spinach" or "1/2 bunch of spinach". The spinach I've found
I tried to extract chlorophyll from spinach by blending up some spinach and water and straining out the green juice, then heating the juice. I've done it befor
Many recipes using frozen chopped spinach instruct one to thaw and squeeze out the water from the spinach. When I do this, how much nutrition I am squeezing ou
From Wikipedia: In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that, and why? Secondly, does it even appl
Spinach and chard dishes, if prepared from fresh veggies, have a somehow astringent mouthfeel, that can be unpleasant. Does anybody know what exactly causes thi
I have many recipes that call for frozen spinach but only have fresh spinach on hand. Suppose I have a recipe that calls for, say a 10 oz. package of frozen c
The taste (which is nasty in my opinion) that is specific to spinach or many leafy greens and sometimes asparagus which is cooked in water, does this taste have
I know that cooking spinach until it loses its texture is called wilting, but what is the chemical process that is going on. It it losing moisture? If so why do
Why does my spinach pasta break when I run it through the cutter? Too dry? Need more gluten? Flour mix is half 00 and half semolina. Spinach is high-quality s
When making pizza, do you put the spinach on raw or cooked? I would prefer to put it on raw, but I am concerned that the high water content in the spinach will
I've been making a lot of green smoothies (using a Vitamix), and they have a tendency to end up with about 2 inches of undrinkable froth/foam at the top. It se