Discuss here Cooking Tips and Tricks – Fruit and Vegetables – Part I. From new chefs to professional chefs, everyone wants to learn tips that will maximize flavor or your recipes as well as safe money by keeping the items you buy fresh for longer. If you’ve ever enslaved one of your favorite recipes and was disappointed with the results, you might have been wondering what I missed. When you prepare a recipe by following the ingredients and directions, it’s pretty self-evident, why sometimes expectations for meat aren’t so unrealistic to us. It is possible that you may not have been aware of some useful cooking tips that can increase the quality and taste of your favorite kitchen.
Cooking vegetables is one of the easiest recipes to prepare in the kitchen, but if you do not know the tips and tricks for dealing with vegetables, you may end up with vegetables that have a bitter taste, have lost their nutritional value or lack the crunchiness or appearance you desire. The product is one of the most valuable items on our shopping lists.
Which is why it is not frustrating when you go shopping on Saturday and by Wednesday you arrive at your fridge only to find that your vegetables are irreparably wilted or lost their crunchiness and valuable nutrients. With these kitchen tips and tricks on veggies, we hope you get the most out of your recipes by creating mouthwatering recipes and treats, you’ll also get the most out of your money by increasing the life of the fruits and vegetables you buy. These easy-to-use and follow-up tips will pay off in saving money and flavor.
Fruit and Vegetables
Line your vegetable drawer in the refrigerator with paper towels to absorb condensation that can cause the vegetables to wilt. Change the paper towels often. Keep apples in the refrigerator for 3 times longer than at room temperature. Celery will last for weeks in the refrigerator if you wrap it in aluminum foil before storing it in a vegetable drawer. To keep strawberries fresh for longer, do not wash them before storing them, place them between paper towels in an airtight container, just do not forget to wash them before enjoying them.
Keep asparagus crunchy by storing it in the refrigerator directly in 1-2 inches of water. For fluffy asparagus, gently bend the spear until it breaks, separating the fluffy spear from the hard end. Ditch the tricky finish and steam the fluffy finish to perfection. To get the most juice from the citrus, either roll it on the counter before squeezing it, or try heating it in the microwave for 30 seconds and then leave it for a minute before squeezing it.
When you cook corn on a cob, add sugar to the water to bring out the corn on the natural sweetness of the corn, and if you add salt it will make the corn bitter and tough. Also, for fresh corn on the cob, boil it for only 3 minutes, after that, the grains begin to harden. If the recipe requires only half an onion, cut it in half and keep the “root” half, it will last longer. To prevent the potatoes from germinating, put an apple in the potato bag with it.
Cooking Tips and Tricks
Do you like the taste of cooked cauliflower or cabbage but don’t like the smell that fills your kitchen, try adding a little vinegar to the water while it boils to reduce the odors. When cooking vegetables that are grown above the ground (such as broccoli, cauliflower, squash …), the main rule is to boil them without a lid on the pot.
Never soak or wash vegetables after cutting them, as they will lose much of their nutritional value. We add a tablespoon of sugar to the saucepan when cooking the vegetables to help them keep their bright green color. Soak the melted lettuce by soaking in a mixture of water and lemon juice. Lettuce preserves better if you do not wash it before storing it in the refrigerator. Keep lettuce leaves dry, and wash only what you need before use. Cooking Tips and Tricks – Fruit and Vegetables – Part I
Fruit and Vegetables – Part I
Add a little milk to the water when cooking cauliflower to keep its white color. If you soak the potatoes in marinade for 20 minutes before cooking, they will bake faster. To keep celery soft, place it upright in a jug of cold, salted water in the refrigerator. Over-ripe bananas can be peeled and stored in the freezer until ready to use in banana bread. Add a few drops of lemon juice to the water when boiling potatoes to whiten potatoes.
Instant potatoes are a good base for thickening soups, stews and gravies. You can also add instant potatoes to the broth if you accidentally over-salt it, and more liquid if needed to dilute. Never use baking soda when cooking vegetables, as it destroys vitamin C. Using these helpful tips can help you get the most out of your recipes and can save you money by keeping fruits and vegetables fresher for longer. Check back for meat tips and other helpful advice in the kitchen. Cooking Tips and Tricks – Fruit and Vegetables – Part I