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Fruit
& Vegetable Tips
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- For juicier citrus fruits, microwave
at 100% power, for about 45 seconds per fruit.
- To keep fresh herbs fresh, remember
that they like carbon dioxide. So put them in a plastic bag,
blow air into the bag as if it were a balloon, and seal it tight.
- You can add garlic flavor to
salads by rubbing halved garlic cloves around the inside of the
salad bowl(s).
- To easily remove the white membrane
when peeling an orange, soak the unpeeled orange in boiling water
for 5 minutes. Superb for salads!
- Next time you serve sliced cucumber
in a recipe, pull the tines of a sharp fork down the length of
an unpeeled cucumber before slicing it to give the slices a fancy
look.
- You should use canned, not fresh,
pineapple in gelatin salads. A natural enzyme in the fresh fruit
will prevent the gelatin from setting.
- For easy removal of gelatin
from molds, moisten the interior of mold with cold water then
coat with vegetable oil or cooking spray before filling.
- You can simmer asparagus peelings
into a stock that can be used as a base for soup.
- Keep bottled lemon or lime juice
in a spray mister in the refrigerator and spray on cut apples,
avocados, peaches, pears, ecetera, to prevent these types of
foods from turning brown.
- You won't waste any grated citrus
zest if you use a kitchen brush to coax every last bit off the
grater.
- Select salad greens that are
crisp and free of discoloration. Iceberg lettuce and cabbage
should be firm and solid.
- Vitamin C is water-soluble and
heat-sensitive. Cooking vegetables for a short a time as possible
is nutritionally wise. When cooking in water, have the water
boiling before you add the vegetables.
- Use a wooden spoon to seed melons
like cantaloupe and honeydew rather than a metal one that might
gouge the flesh.
- To get the most flavor from
fresh parsley, stem it, leaving only the leaves. Put the leaves
in a deep bowl and snip them with sharp scissors. This way they
won't turn to mush as they do when chopped with a knife or in
a food processor.
- Vegetables such as cauliflower,
broccoli, and cabbage often give off unpleasant odors during
cooking. A large piece of stale bread added to the pot as the
water begins to boil will counteract both.
- When selecting onions, consider
all the possibilities. The Spanish or Bermuda onion and the white
onion are usually mild in flavor; on the other hand, Globe types,
such as red, brown and yellow onions are stronger flavored.
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