| Always wash
vegetables in cool water to remove pesticides and dirt. |
Artichokes:
When peeling artichokes, set them in water that
has lemon juice in it to prevent discoloration. It is best
to wear latex gloves when dealing with artichokes.
The flesh discolors your hands. |
| Avocados:
To peel an avocado easily, cut it in half lengthwise,
rotating a sharp knife around the pit, and use a large spoon
to scoop the flesh out of the shell. |
| Avocados:
Avocados turn brown rapidly after slicing. Tossing cut avocados
in lemon juice will help them keep their color. |
| Avocados:
Avocados should be ripened at room temperature in a paper
bag. The refrigerator will discolor avocados and will not
allow them to ripen properly. |
| Corn:
As soon as corn is picked its sugars begin turning to starch.
For the sweetest corn, cook it as soon as possible after
being picked. |
| Eggplant:
Eggplants can absorb a lot of oil during cooking. At the
point that the eggplant is cooked, however, the eggplant
will expel most of the oil that it is cooked in. Let cooked
eggplant drain on paper towels, for a less greasy dish. |
| Eggplant:
Eggplants contain bitter juices. To draw these
juices out, slice the eggplant and sprinkle with salt, let
sit on paper towels for an hour, rinse and dry. The bitter
juices will have escaped. The eggplant will shrink during
this process to 75%, or less of its size. |
| Greens:
When washing greens: gently toss in container of cold water,
lift them out and place on towel. Dirt and other foreign
objects will sink to the bottom of the container. Repeat
as often as necessary till the greens are dirt free. |
Greens:
If greens are wilted: allow them to refresh themselves by
placing them in cold water for a bit. This allows their
water-starved cells to regain their shape, resulting in
crisper greens. Green Vegetables: When sautéing green
vegetables, it is advisable to cook them as close to serving
as possible. The acids that make the vegetables turn yellow
or drab green, do
not get to dissipate during sautéing. |
| Dried
Beans: Before cooking with dried beans: sort through
them by hand to remove stones, clumps of dirt and broken
pieces. The broken pieces will not cook properly. |
| Dried
Beans: Most dried beans should be rinsed before
being cooked to remove dirt. |
| Dried
Beans: Soaking dried beans overnight in cold water
helps cut their cooking time. Cooking dried beans with salt
makes them tough. |
| Dried
Beans: When cooking dried beans for salads or garnishes:
do not let them boil rapidly (this causes the beans to lose
their jackets and disintegrate). |
| Hot
Peppers: The heat in hot peppers is mainly in the
seeds. To tone down the heat of them, remove the seeds. |
| Hot
Peppers: Use latex gloves when handling hot peppers.
Your hands will absorb the spicy oils of the peppers and
will burn any sensitive part of your anatomy. |
Hot
Peppers: Hot peppers are spicy because of their
alkali content. Citrus fruit will help
reduce the heat. |
| Peas: As soon
as peas are picked, their sugar starts to turn to starch.
Use the freshest peas available. Look for peas with shells
that are not brown or shriveled (these peas are not fresh).
Peas are at their best during the spring. |
| Portabello
Mushrooms: Portabello mushrooms have black gills
on their underside. To prevent the dish that they contain
to have an unsightly black hue, take a spoon and scrape
the gills from the underside of the cap. |
| Tomatoes:
Tomatoes are best if stored in a cool, dark place. They
lose their flavor in the refrigerator |
| Tomatoes:
Tomatoes emit a gas that will turn lettuce brown. If making
a green salad to be garnished with tomatoes it is best to
garnish the salad just before serving. |
