I've been debating with my friends whether or not corn kernels are considered to be fruits or vegetables or nuts. To my knowledge, a fruit is a sweet "bubble" (
I'd love to eat sunchokes (aka Jerusalem artichokes or topinambour) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home ki
Washing fresh produce before cooking is important for safety and hygiene. However, the water left on them after washing causes oil to splatter in a pan or pot.
I have checked the other questions about washing vegetables and fruit, but they don't mention baking soda. Google brings up only unreliable (random blogs that g
The produce I get in weekly CSA box are all quite unique. I get at least 3 different kinds of kale, 4 different kinds of lettuce, and so on. E
When you put a steamer in a pot of boiling water and put vegetables inside the steamer, how do you get them out after they are done? What tool do you use?
I've only ever seen green peas in snow peas or snap peas, in the frozen food section, or in the bulk/dried foods section. When a recipe asks for x cups of fresh
I accidentally added vegetables and water to the pot from the beginning instead of bringing water to a boil then adding the fresh corn kernels What happens i
When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become go
We often get snap beans from the CSA (Community Sponsored Agriculture) that are either entirely purple or mottled purple. When cooked (at least when steamed or
At what temperature does all nutrition dissolve in water? I want to help people that can't eat solid food, by giving them liquefied food.
When making pizza, do you put the spinach on raw or cooked? I would prefer to put it on raw, but I am concerned that the high water content in the spinach will
I've just spend 30 minutes reading online, and got a bit frustrated. I want to be able to freeze my own grown vegetables & even meals to a very high standar
I have recently become extremely fond of cooking - I have no idea why! - and I recently discovered celeriac (celery root), too. Following a Jamie Oliver recipe
I've heard 2 explanations: because of enzymes that get destroyed when cooking (which is chemical) and because plant cells expand when the water inside freezes,
I've had stir fry a few times lately and have noticed this strange ingredient in it. It is a blackish purple color, and looks a lot like a noodle! The other sea
Carrots come in a great variety of colours, from almost white to dark purple. However, the most ubiquitous colour variety is orange, and often the only to be fo
According to this wikipedia article it does. However a chef at my restaurant had not heard of this. The wikipedia article seems to be missing citations, and I
I stock food and follow this procedure, but can see that these are not only the same family - the gourd family, but also the same species. Both have a hard out
Sometimes it is nice to just grab ingredients from the pantry / freezer and throw things into a pot for a quick "homemade" soup. Typically quick soups like this