Fruits & Vegetables Answers

Tenderizing cabbage leaves

When making stuffed cabbage, the leaves come out very tough. First I blanch the leaves in boiling water, then I make the rolls and cook them over low heat fo...

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Roasting chopped garlic

Can I roast chopped garlic in a jar to use in the recipes instead of whole cloves?

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Tips for peeling garlic

One of my "most onerous" kitchen-prep tasks is opening and peeling garlic to get the cloves ready for food processing! There just HAS to be a better way! Wha...

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Preparing foods to avoid gas

This is a question regarding the post-meal results: I know that many vegetables and legumes cause gas in digestion, and I would like to know if there is any ...

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How to use lemon grass

Lemon grass. I've bought this on a couple of occasions from Asian markets, but can't figure out how to use it. I've eliminated the outer leaves, and then thi...

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How to grate fresh ginger

What is the best way to grate fresh ginger? I typically use the finest grater on a four-sided box grater, but much of the ginger tends to stay mashed into th...

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How to glace fruits

Could you please tell me how to glacé things, as my mother and I have been searching for the instructions for ages and just can’t get them?

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How to clean a leek

How do you properly clean a leek? I can never get all the dirt out of it.

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Getting jam to set up

I made 6 pints of Bing cherry jam, following the instructions from the pectin package. I sealed it in jars but did not use a water bath. The jam has not set ...

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Cooking fruit butters in a crock pot

I just read an article on fruit butters that went way beyond the old stand-by, apple butter. The recipes and suggestions sound very, very good, and I hope to...

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