I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they los
A recipe I have been learning requires acorn squash wedges. I have been using my 8" chef knife to make a shallow cut in the outside, then kind of jabbing it wit
There is an asian grocery nearby and I've seen foot long lengths of aloe vera plant in the produce section. I have an aloe plant at home. What do you suppose p
I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally a
When I was young, my parents would put a vegetable in our stir fry that they called a Worchester. I recently found out that this doesn't actually exist so I've
I made a short research on steaming vegetables in microwave to compare it to steaming on stove top. An interesting discovery I made is that steaming in microwav
I am battling with rosacea and was recommended by a doctor to not eat starchy things, including starchy vegetables and fruits. I know that starchy vegetables i
In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique)
I've got a lot of frozen vegetables that I need to use (you name it I probably have it). Can these be used in soup stock?
If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose
Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
I eat roasted vegetables at least once a week. I usually combine two or three veggies (broccoli with cauliflower, potatoes with carrots and onions, Brussels sp
How many onions are there on average per pound assuming they are average size? I have tried figuring out by number of onions per cup and number of cups per pou
I want to learn how to make similar style eggplant roll. I cook eggplant many times, but I have no clue how to make the eggplant moist but not wet. I see the eg
The package says "Made With REAL VEGETABLES", which I love, but how many real vegetables? I'm sure I could have just had a V8, but when I crav
Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ide
Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking
How can eggplant be preserved? I would like to preserve it for a month or more, if possible.
One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridg
I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possi