fruit - What to do with under ripe figs? - Seasoned Advice
Apr 21, 2012 · The fig is a climacteric fruit and treatment with ethylene in the later part of stage II stimulates growth, accelerates the onset of the rise in respiration, induces ethylene production and promotes ripening. A typical respiration climacteric is not displayed by fruit harvested before the natural initiation of ripening on the tree.
barbecue - Using my own wood for smoking? - Seasoned Advice
Jan 21, 2014 · Apple and fig make great wood for smoking. Depending on your setup chipping is not necessary (I use whole or split chunks in my Big Green Egg), though if you are using a smoking box in an electric or gas grill, chips will be better. Do not soak your wood and it is not necessary to remove bark on woods from fruit trees, in my experience.
How to remove the bitter taste from green bell pepper?
Mar 9, 2017 · Green peppers are green because they are unripe. Unripe fruits and vegetables are naturally more bitter and less sweet than ripe ones. By far the easiest/laziest path is to just use a red pepper. It's essentially the same food, just ripe. Sugar won't really do anything to the bitterness other than mask it. Salt will.
How are green and ripe plantains used differently?
Mar 11, 2012 · The green ones are used in savoury dishes such as stir fries (Ethakka Mezhukkupuratti) and Avial (dry mixed vegetable curry with coconut). Another popular dish is Kalan which is served during feasts and is essentially yoghurt curry with semi-ripe plantains. The semi-ripe plantains are often also sliced laterally and fried to make "banana chips".
fruit - How to peel, cut and prepare prickly pears without getting …
Peeling the cactus pear fruit, or better in known in some grocery stores as the prickly pear (or Tuna, Indian fig) can be painful, because of thorns on it. The skin of the fruit is covered in tiny needles (called glochids). They’re so thin that you don’t even feel them when they enter your skin.
What can I use as the leaf in dolma? - Seasoned Advice
Mar 6, 2012 · To imitate grape-leaf dolma, I would look for a big-leafed green vegetable with some taste on its own and slight acidity. Sadly, most types of salad will be way too tender for this application, the wine leaf has its own toughness and thickness. I suppose that good candidates will be sorrel and chard.
Persimmon black splotches vs black spots. Safe to eat?
Dec 6, 2024 · For fungal causes it is fine to remove the fungus contaminated area with a wide margin and eat the rest, but bacterial rots may not. Fungal ones will put up (short or long) fuzzy hairs and either be white or blue/green; whereas bacterial will go softer, start to ooze juice and typically, but not always, smell bad.
What is this rusty discoloration on my green beans?
Jan 3, 2025 · Here are some beans (described by the supermarket they came from as "extra fine", which I think refers to shape rather than quality). And here's a closer view of the ones in the middle (...
What's the difference between green, white, and red onions?
Green onions (aka scallions) are related to bulb onions (same plant family), but much different than the "big bulb" onion species. These are also good raw. The taste changes as you move from the tops to the bulbs; the greens are typically milder, while the white bulb is very onion-like.
flavor - How to fix a bitter jam? (Or use it?) - Seasoned Advice
Marmelades with a certain bitterness are popular in some areas, eg typical british orange marmelades. The mistake you made was likely in using lemon peel with the pith still on and on top of it blending it all - Some marmelades use a bit of pith, but these recipes usually involve cutting the peel and pith coarsely then candying it as is.