While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoni
I was wondering what's (really) the difference between fruit and vegetables. Obviously I can name different fruits and vegetables, but if you ask me what's real
My youngest is a fussy eater, and we have problems getting him to eat vegetables. Recently we've tried using a wide steamer and he likes it, because its wide e
I'm putting all vegetables in the same bag in the hopes that a general rule of thumb can answer many individual vegetable questions, but if at the end it depend
Quite often I can't 'stomach' veggies because I find them rather dull, but if I roast them (huge variety of types used) in oil and a pinch or three of sea salt,
Was cutting up broccoli crowns and this bug appeared (I'm pretty sure it was from the crown). Is the broccoli still safe to eat? I checked every single piece I
I usually make chicken and stir fry veg for my lunch the following day. Obviously I cook the chicken fully but I was wondering if I plan on only eating the meal
I need to wash or scrub 20 lb of oranges a day. Some have a layer of white stuff on them and I never tried juicing those without scrubbing. Does anyone know of
I tried making a vegan burger in my kitchen before, and it turned out all right. However, when I taste a vegan burger or a vegan hot dog at restaurants or in fr
To optimize my time as much as possible, I would like to know if I can simply put them in water and leave them there for a while. This would help if there are l
When using garlic or onions - is it redundant to rinse them in water, being that you take off multiple layers before preparation?
For the upcoming christmas eve I need to prepare a large quantity of Czech/German style potato salad. That involves preparing a lot of diced cooked root vegetab
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 li
I would like to make a roasted vegetable filo pastry strudel 2 days in advance of cooking, is this OK or should it be made the day before?
I have a pack of mixed vegetables (peas, broccoli pieces, green beans and diced leek) that I want to steam in a two pan vegetable steamer (the bottom of the top
I like celery with dips (e.g. blue cheese or ranch dip) but I am not sure what is the best way to prepare the celery petioles: Of course I clean them. I also re
I recently bought a pre-packaged bag of brussels sprouts. The sprouts in the bag looked great, green and plump with not a spec of black or brown on them. The ne
I've seen there is a related thread about restaurant practices and how long to retain food, but I don't think food safety comes into this as I'm only talking ab
I have found these veggie burgers that bleed; but as we can see the price is hefty (~$62 for 5 lbs). I want to replicate them at home. They wo
I'm looking at a recipe for pot roast, and one of the ingredients is this: 3 carrots, unpeeled and cut into 2-inch pieces Am I supposed to remove the peel