When I was cutting a butternut squash, I noticed a greenish discoloration near around third of the seed pocket. I scraped it off, but I was wondering
I always go with my gut in these situations, so scraping it off is probably a good idea.
If the green was not really dark and moldy looking, or really soft in comparison to the rest of the flesh, it could be that it just wasn't fully ripe yet in that area.
Either way, you're planning on cooking the squash, correct? I believe that this would be perfectly safe to eat now that the questionable parts have been removed. I'd eat it with no qualms.
If the rest of the squash was firm, and not bad looking on the outside or inside, then I am guessing this is not a problem, unless said green part was much softer than the rest of the squash.
I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots. It sort of looks like when water weeps out of the pores on the squash, only it's white and the consistency of silly putty. They're very small spots (like the size of a straight pin head), and close to the skin on the flesh, on the cross-section. I feel like I'm describing this poorly. Here's a picture: My question: Is this stuff safe to eat, or do I need to compost it and find something else for dinner? I'd rather not give my whole family
I purchased an acorn squash at the farmer's market quite a while ago and its skin was initially dark green with a small patch of orange. I have been keeping it in my pantry. Over time the skin has turned completely orange like a ripe pumpkin. I am assuming that the squash is ripening as well but it appears unchanged except for the color. Is my squash still good and can I use it like I would a normal green acorn squash?
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 week. I also buy fresh beans in bulk when in season, and trim/blanch before freezing. For a pound, trimming the ends off the beans is no big deal, but when we're talking 5 or more pounds, I find the trimming process extremely tedious... because they're different sizes and curvatures. If I grab 5 beans, I feel like I'm not doing as much as I can at once. I've also tried pinching the ends off by hand, using my thumbnail as a sort of mini
What are the names of the three main parts of my metal spatula? Handle Flat part that comes in contact with the food The connecting metal which has rivets or pins attaching it to 1 and 2
the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see
full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash. Arugula (US) is rocket (UK, AU). Rutabaga (US) is swede (UK, AU), but also called turnip... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried...). The pasta I had with it was Rigatoni. However the taste turned out to be a bit bland. What can I do to spice up this recipe? I want it to be more intense,perhaps roasting the vegetables first and then frying them. Will that help? Otherwise what can I add to increase its taste? Thanks. Edit : Instead of having pasta with this sauce, can I have Ciabatta baked in the oven with it?
I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that will work for the soup as it is a thick carrot soup. Adding water would make it watery. Does anyone have any other methods that would work for me? I would like to keep the soup thick. Thank You Edit - the butternut squash worked for me!
My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart flavor. What would cause this to happen? Is it safe to eat? The soup was made from: Chicken broth Ground turkey Ham Broccoli Green beans Onion