Vegetable science
6 short explainers. Read them in order, or jump to the question you have right now.
- 73Waxy and floury potatoesFloury potatoes (russet, Idaho) are high in starch and fall apart when boiled, so they mash fluffy and fry crisp. Waxy potatoes (new, red, fingerling) hold…
- 74Keeping greens brightHeat makes vegetables release their own acids, and acid turns bright chlorophyll olive. So boil broccoli or green beans 2 to 4 minutes in lots of water…
- 75Caramelizing onionsOnions are about 90 percent water, and they won't brown until most of it evaporates, roughly 15 to 20 minutes. Then the sugars brown. Plan on 40 to 50…
- 76Ripe tomatoes and the fridgeBelow about 12°C (55°F), tomatoes lose the aroma compounds that make them taste like tomatoes. The cold also turns the flesh mealy, and rewarming only…
- 77Browning mushroomsMushrooms are about 90 percent water. In a hot pan they release it first and sweat, and they only brown once the pan is nearly dry. Give them one layer and…
- 78Red cabbage and pHRed cabbage is full of anthocyanin, a pigment that changes color with pH. It's pink-red in acid like vinegar or lemon juice, purple in plain water, and…
