When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get a
I was making mashed potatoes the other day and one of the potatoes I had was a little old. It was not as firm, and was slightly wrinkled than the potatoes I'd j
Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants ofte
I was in the supermarket and I noticed that one brand of "organic" carrots was a very pale orange, but another brand of carrots was bright orange. Is this colo
Does the Philips Air-fryer work as well as a standard deep-fryer? Most of what I've been reading about Air Fryers is centered on: Potatoes/ Fries Some of fis
I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze
I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, w
I'm planning to put some green onions into my fried rice. Normally when I make fried rice I'll brown some yellow onions in a big covered pan, add some slow co
Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the U
I make a vegetable sandwich which I find very good. It has tomato, red onion, avocado, and cucumber. However, it lacks spiciness. I want to avoid spreads and us
Hi guys I need some quick advice. I am about to slow cook a whole chicken and I and one question: Should I put the vegetables in while its slow cooking or will
I had to thin my hop plants and I have some hop leaves. I know people use hop shoots and hops for cooking but I was wondering if hop leaves are edible and, if s
Do I have to throw away bitter eggplant after I have baked it? Can something be done or do I have to throw it away?
When I peel sweet potatoes for a meal, why do some go black? I peel them about 1 hour or half an hour before I cook them
I have been to Italy, Greece & Turkey. Fruit & Veg in these places tastes amazing! So much flavour, really awesome! In the UK when I buy the same fruit
I have a very challenging task every time I buy vegetables in preserving them even though I have a refrigerator at home. Tomatoes, carrots, beets, and bottle go
I would like to know whether the Bottle gourd and white pumpkin both are same? I found no answer in googling.
I had two butternut squash sitting on counter for 2 months. One is the usual bright orange inside but the other had white veins. I think it is the low humidity
I've never had a problem when they are out of season, but sometimes when I buy big, beautiful, local green onions, inside the green part is VE
Yesterday I was lucky enough to eat lunch in a Michelin-starred restaurant. One course consisted, as far as I could tell, of nothing but a selection of lightl