Storing Veggies

[I. Kay]

This is for Johnka or others who cook their food ahead of time.

I've been cooking my week's food on Sunday's for a while, but this past Sunday I decided to make all my veggies together, but separate from the chicken/rice/pasta, etc. So in other words, I've got 2 giant bags of veggies.

Thing is, today's scoop (I scoop out a serving into a smaller baggie for work) tastes kinda sour. Not terrible, and my stomach's fine. But it's only been in there since Sunday! I'm wondering : do the veggies interact in some way that creates a bit of a sour taste?

I've got red peppers, yellow peppers, spinach, broccoli, mushrooms, zucchini and yellow squash all in there together. Sealed in a ziploc bag in the crisper.

Any thoughts are appreciated.

(oh, these were all steamed, so no sauces, oils or seasonings involved)

[Johnka]

RockHard,
I usually chop the veggies ahead of time, bag them raw, then steam them just before eating. A microwave will do for this.

But if you've already steamed them, you might try adding some lemon juice - the acidity will help prevent them from browning, and possibly will fix the taste.

[I. Kay]

Originally posted by Johnka:
RockHard,
I usually chop the veggies ahead of time, bag them raw, then steam them just before eating. A microwave will do for this.

But if you've already steamed them, you might try adding some lemon juice - the acidity will help prevent them from browning, and possibly will fix the taste.

Thanks! I can just nuke veggies? I would have thought they'd get rubbery.

I'll try the lemon juice next time!

[mitsuman47]

Doc and others,

While we're talking about nuking veggies...What do you think about the claims that the microwave kills off a lot of the antioxidants in veggies? True or not? I know it kills off some (just like every other method of cooking them), but is it substantially more?

[poopy pants]

Originally posted by mitsuman47:
Doc and others,

While we're talking about nuking veggies...What do you think about the claims that the microwave kills off a lot of the antioxidants in veggies? True or not? I know it kills off some (just like every other method of cooking them), but is it substantially more?

I know you can't put whole eggs in the microwave. That's my tidbit for the day.

[mitsuman47]

That is, quite possibly, the best milestone post EVER.

[FishrCutB8]

Tony Soprano just pulled a Tony Soprano.

[Johnka]

They are a little more rubbery in the microwave, but sometimes time is of essence...

I haven't heard about the microwave and antioxidants. Hope this isn't true

TS - maybe if you wrap the egg in aluminum foil first?

[mitsuman47]

http://www.google.com/search?sourcei...e+antioxidants

I just searched "microwave antioxidants", and that stuff came up. There's a few of those that look like they've been copied from site to site, but some look legit.

So...What's up Doc? (I've always wanted to say that)

[poopy pants]

TS - maybe if you wrap the egg in aluminum foil first?

Hmmmm, yes, and then seal it in tupperware!

[poopy pants]

I'm sorry for hijacking this thread.

[mitsuman47]

...And you should be banned.

[poopy pants]

Originally posted by mitsuman47:
...And you should be banned.

Well, a bunch of my posts have been deleted before so I may be well on my way. [img]tongue.gif[/img]

[mitsuman47]

If JP bans you, email me. I know where he lives. [img]tongue.gif[/img]

[poopy pants]

Originally posted by mitsuman47:
If JP bans you, email me. I know where he lives. [img]tongue.gif[/img]

So do I.