I'm looking at some recipes for roasted root vegetables and there appears to be a split between those that par boil then roast for ~30 minutes versus those that
I've watched several YouTube videos now to learn how to make vegetable stock. Most of these videos show the vegetables being chopped into relatively large chunk
I have a recipe which calls for a cup of blanched baby peas. Now, I know what blanching is. It concerns cooking the outer layer of green vegetables (James Pete
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 d
Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins,
I'm doing a nice beef roast in the crock pot today. Normally I roast the carrots and potatoes together in the oven but due to other things I need the oven for I
These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to
Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portio
My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pro
The US has a lot of standards about grading produce. Is everything graded on the same scale (with the same labels)? What characteristics do the grades generally
Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impressi
I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am
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 an
I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid re
Please see attached photos. We are a small food processing plant, and recently it came to my attention some of the carrots we have been purchasing have been
Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially oft
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
I bought a vegetable from a Korean food store which all I can describe as is a parsnip with the same dimensions but about two feet long. Is there a name for thi
I recently made cauliflower puree following this recipe. I put florets of cauliflower in a microwave oven safe pot, together with some butter and some milk, an