I have one of those thick & heavy bamboo cutting boards that I just got. Until now, I've been using a simple plastic cutting board that doesn't weigh much.
For example, if I would like to make quinoa with mixed vegetables, should I: (a) Cook the vegetables, add the quinoa and stock, and simmer; or (b) Cook the quin
Is horseradish and Wasabi the same thing or are they different, what are the differences in taste and texture, if there are indeed any?
I have never known there to be a difference, until stumbling upon Papa John's extras menu where pepperoncini is listed separately from banana peppers. When sho
I add frozen broccoli, spinach, kale, carrots, squash and cauliflower to my smoothies raw. Is that bad to do? The packaging says cook to 165 degrees. How likely
I'm going to have a party and I was wondering if it is ok to serve both or if just one or the other should be served.
Sport peppers are a key ingredient in the Chicago-style hot dog. From Tomato Growers Supply Company's page about Sport peppers: Sport: This Capsicum annum typ
If Celery isn't available then what other vegetable or green vegetable can I use as a substitute for the making of Harira Soup?
I was looking into making my own vegetable oil, something exotic they don't have on store shelves. So my question: Which plants, or what kind of plants, can yo
I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegeta
The objective is to make an Indian mixed vegetable curry like this one. However, the last time I tried it, I had used more vegetables than what the recipe speci
Tried to put 5 smashed garlic cloves in boiling water in a hope to get the spanich flavoured but failed. Spanich was being steamed in that ves
I bought some parsnips two days ago. Today they are slightly soft. Are they safe to use? (The goal is a mashed root dish, so unless there's a safety issue the s
During many business trips to Shanghai I often had baby bok choy that was served in a thin (unthickened), pale yellow sauce or broth - common in restaurants in
I see a lot of cooking videos where vegetables like carrots are steamed in the microwave, and the bowl is covered with what looks like a pretty tight lid withou
At the large superstore, Real Canadian Superstore, closest to me, many of the perishables such as broccoli, carrots, etc. are stored just in bins without refrig
What is the exact difference between been sprouts and banana blossoms. They look very similar, so much to make me think that banana blossoms might be a joke...
Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the
Has anyone attempted to plunge a can of vegetables into the sous vide bath given it is already vacuum packed? I would, of course, take off the label.
I’ve tasted Iranian dizi and loved the herbs that where served with it. Leaves look like basil and have a minty taste. Does anyone know what it is? Thank