While chopped onion is kept in deep freezers for a longer time and then kept at room temperature inside an airtight container it still remains
Unless the cauliflower in the market is extremely fresh, I usually see at least a couple specimens with tiny blackish freckles on the bumpy "flower" surface.
If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a
There are various frozen veggie mixes available in my local grocery shops, that are meant to be used in stir fries (according to their description at least), bu
Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in
Packets of frozen vegetables often say "cook from frozen" or "do not defrost" in the cooking instructions. For stir frying at least, many people recommend the o
I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can
I am currently reading in literature about vegetables and came across a section describing how to best prepare sweet potatoes: Most sweet potato varieties s
My girlfriend got this at a Turkish supermarket in Berlin. It's quite spicy and tastes like garden cress or a bit like radish. I looked up cress varieties but c
I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like
Is there a biological reason why some vegetables are "good" to fry on a pan while some others are not? I would readily fry onions (from "a little bit" up to "
I got a turnip recently and it was a little yellowish and after cooking it was the same, a little yellowish and mushy. A couple of months ago I got a turnip an
Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. At home, you cut celery and store i
I'm curious if I use white vinegar in almost all types of cooking is there any problem? Deodorising fish and meat can I use vinegar while they are on heat? Can
I love red bell peppers. Is there a taste difference if I roast them before chopping and adding them to soup or beans that slow cook for 4-6 hours? Am I just co
I recently received a vegetable, looking like a big green beet with a thick skin. As I don't know what it is, I can't look for appropriate recipes on the intern
What are some good substitutes for horseradish? I've heard mustard is one, but I still struggle a bit to see how it would do a very good job... Anybody ever t
Are pickles, beets and olives-green and black,radishes part of a relish tray? Where as carrots, cauliflower, celery, broccoli,small tomatoes are part of a veget
My wife's boss makes some absolutely great salsa, so we got the recipe from her so that we could try our hand at it with our fresh garden veggies. The recipe is
A few times now I've been cooking vegetables like butternut squash, sweet potatoes or normal potatoes in the oven and it took ages to get them to soften up. Us