I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!
Which vegetables and/or fresh herbs should be used when making vegetable stock? Are there any vegetables/herbs that should be avoided? Can parts of vegetables
I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my gener
I recently grabbed some jicama from the store on a whim, and I used to make some really delicious slaw. However in the course of prepping it, I sent a whole lo
I have it from two sources that asparagus should be peeled before being cooked in simmering water (Julia Child) or fried in butter (Heston Blumenthal). I tried
Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath: 1 minute for broccoli 3 minutes for carrots 2 minu
A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all
I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do f
What is the best way to peel a drumstick? How do I know when to stop? I find that a drumstick that's completely peeled disintegrates when cooked.
I want to make Sweet Potato Pie for the first time for Monday yet I'm going to be busy on the weekend. This got me wondering what are proper storage ideas for S
I know that I can easily freeze shredded zucchini for long-term storage if I stored it in a vacuum sealed freezer bag. However there is a recipe that I really w
I just bought a pack of bok choy that I want to steam inside a bag along with some halibut. How should I cut it up before putting it in the bag? Would the pre
This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digres
I grow bush and pole bean of various varieties, mostly to make pickled green beans. I want to find a variety to grow that is string - free, long and straight, b
I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early
After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base. What can I do with t
Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they al
I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.7
I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast the
Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is any