Cooking Hints and Tips
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Vegetables |  |
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Alfalfa Sprouts Alfalfa sprouts have a crunch and delicate flavor that add a lot to salads or Oriental dishes. Look for fresh, tender yet crisp sprouts with buds attached. Avoid any that smell musty, are overly moist or dark. Many stores offer sprouts that are still in their growing trays to ensure freshness. You may leave sprouts in the ventilated plastic box of place them in a plastic bag. Use refrigerated sprouts within 2 days. To prepare, cut off any roots. The seed or bean end does not have to be removed. Rinse well and blot dry with paper towels. The crunch is really best when the sprouts are eaten raw. Arugula Also called rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Arugula (which resembles radish leaves) can be found in specialty produce markets and in some supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than 2 days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. Artichokes Artichokes with soft green color and tightly packed leaves are your best buy. Avoid artichokes which are wilted, dry or have mold. The artichoke is native to the Mediterranean. The artichoke vegetable that we eat is actually the flower bud from a large plant, which apparently can grow to rather large - 2m in diameter and 1.5m in height. The most common type of artichoke that is sold in grocery stores is the Green Globe artichoke. How do you cook them? With a sharp knife, cut off the stem at the bottom, leaving about 1 cm, so the artichoke can rest firmly on its base. Make sure to pull off any small or coarse leaves at the base. Then use scissors to snip off the thorny tip from each leaf. Cut about 2 cm off the top of the artichoke, leaving a flat top. Rinse the artichoke under cold, running water. Gently spread the leaves apart to make sure they are well cleaned. Carefully spread the centermost leaves using your fingers, and pull out the little cone of purplish leaves in the center. Scrape out the hairy "choke" with a small spoon, leaving only the meaty heart. Sprinkle the exposed bottom with several drops of lemon juice to prevent discoloring, and press the outer leaves of the artichoke back into their original shape. Put the artichoke in a saucepan large enough to hold them without allowing them to tip over, and add cold water to cover them. Bring to boil, then reduce heat and allow to simmer for about 15-40 minutes (depending on size and freshness) until artichoke is tender. When the leaves are easily pulled off, and the choke in the middle is tender when pierced with a fork, you can be sure, it is ready. Drain them carefully upside down, and then serve hot with garlic mayonnaise or melted butter. Or drizzle olive oil and lemon juice all over them. Asparagus To keep asparagus its freshest, wrap the bases of the fresh asparagus spears in wet paper towels and keep tightly sealed in a storage container in the refrigerator for up to 4 days. Pick stalks that are bright green and tender, with tightly closed tips and smooth skin. Different sizes lend themselves to different preparations. Jumbo asparagus, for instance, is best for grilling. Use asparagus in about two days. Cooked asparagus will keep in the refrigerator for about two days. Select stalks similar in diameter for even cooking. The size of the stalk you select is really personal preference. The big stalks usually are from younger plants, the smaller ones from older plants. To store, cut a thin slice around the base of the stalk, wrap in a moist paper towel and store in the refrigerator for up to 3 days. Wilted stalks can be freshened by soaking in cold water. Snap off the tough bottoms and peel the stalks about 2/3 of the way up. Bean Sprouts Bean sprouts are quick and simple to prepare. They are great when added to any meat or seafood dish, in a salad, and of course, in Oriental cooking. Bean sprouts are available year-round. Buy moist, crisp sprouts that look and smell clean. Store unwashed in loose plastic bags for up to three days. Rinse sprouts in ice water and dry on paper towels. Packaged bean sprouts will last up to three days unopened. Add raw bean sprouts to any salad for extra crispness and texture. They are excellent in a stir-fry and as garnish for soups. Do not overcook; sprouts simply need to be warmed, so they should be the last ingredient added to any dish. Bok Choy Bok choy is a variety of Chinese cabbage. It has long, white, celerylike stalks and large, dark green leaves and its flavor is much like mild cabbage. Broccoli Broccoli is an excellent source of vitamins A and C and is a good source of calcium and iron. It's also high in fiber and low in sodium and calories. When buying broccoli, choose deep green or purplish green bunches with tightly closed buds and crisp leaves. Avoid stalks with yellowed or open bud clusters or stems that are hard and dry. Store broccoli, tightly wrapped, in the refrigerator for up to 5 days. When you buy fresh broccoli, don't throw away the stalks after eating the flowerettes. There are lots of nutrients in them and after all, you did pay good money for them. Chop the stalks in your food processor and then freeze for later use when making broccoli/cheese soup...OR use a good sharp knife to slice the peeled stalks into thin circles to use in casseroles or in stir-fry recipes. If you want, peel the stalks before either one of these options. Broccoli Raab Broccoli raab, also called rapini, looks like a stalk of broccoli with sprouting spinach leaves. Both the stem and leaves have a somewhat sharp and bitter flavor. Broccoli raab must be kept well-chilled because it deteriorates quickly under warm conditions. To use it in recipes, tear it into bite-size pieces, discarding any wilted portions. Brussels Sprouts To keep Brussels sprouts from falling apart, cut a shallow X on the stalk end of each sprout with a sharp knife before cooking. This also allows for heat to enter the center of the sprout more easily. Some people say that brussels sprouts taste better after a frost or two. Brussels sprouts are not immature cabbages although they do look like little cabbages. They are part of the same family -- but grow differently. Brussels sprouts cling to a large stalk topped with a crown of foliage. When selecting sprouts, look for ones that are tightly formed and avoid those that have unfurling leaves or leaves that have started to yellow. Don't pick them too large; ideally, Brussels sprouts should be between 1 and 1-1/2 inches in diameter. You'll also want to give them a sniff to make sure they don't have an "off-putting" odor. If you're growing Brussels sprouts, they are best kept on the stalk until you're ready to cook them -- they are tolerant enough to stay in the garden through early winter. Store them in the refrigerator in a perforated plastic bag and use them within a week. When serving sprouts as a side dish, figure a pound for four to six servings (a pound is about 3-1/2 cups of whole sprouts, 4 cups if quartered or halved). To prepare sprouts for cooking, trim the outer leaves until there's a tight, firm head. It also helps to cut an "x" on the stem, which brings the heat to the center of the sprout more quickly. Do not overcook! Brussels sprouts are best when cooked until tender-crisp -- definitely not to the mushy stage. They should have a little crunch to them and be a bright, vibrant green. If you're steaming or blanching the sprouts, 5 minutes should do it. If you saute or stir-fry, 3 to 6 minutes is all you need. Some cooks prefer to slice or quarter Brussels sprouts for quicker, more even cooking. At the very least, large sprouts should be cut in half. Some people separate the leaves before cooking, a tedious task, but a delicious result. A little butter goes a long way when preparing fresh, crisp sprouts, but proper seasoning adds a whole new dimension. When sautéing Brussels sprouts, spice things up by adding dill, caraway, cumin, basil, poppy seeds or sage leaves. Or add mustard, prepared horseradish, a citrus juice, soy sauce, onions or grated cheese. For a finishing touch, add a cream sauce, Hollandaise sauce, cheese sauce or tomato sauce, and you can add cooked sprouts to soups, casseroles, stir-fries and salads. Serving raw vegetables? Don't forget Brussels sprouts. (A tip: Wilt the sprouts by pouring boiling water over them. It'll bring out their flavor and color.) A 1/2-cup serving of Brussels sprouts (about 4 sprouts) has 120 percent of the daily recommendation of vitamin C. Sprouts are a good source of vitamin A, fiber and folate, and they've been shown to have preventive effects against certain types of cancer. Cabbage Cabbage contains isothiocynates that break down into smelly sulfur compounds during cooking. The reaction is even stronger in aluminum pans. The longer the cabbage is cooked the more smelly the compounds become. The solution; a brief cooking time. Cook just until tender and use stainless steel pots and pans. To cut down on odors when cooking cabbage, cauliflower etc., add a little vinegar to the cooking water. When cooking cabbage, place a small tin can or cup half full of vinegar on the stove near the cabbage; it will absorb all the odor from it. Carrots To make carrot sticks, cut peeled, whole carrots in half lengthwise. Cut each piece in half lengthwise again. Then cut in half crosswise. Carrots will stay fresh longer if tops are removed before storing in the refrigerator. To make carrot curls, use a vegetable peeler to cut cleaned carrot into strips the length of the carrot. Twirl strips into curls; fasten with wooden picks. Let stand in ice water until ready to use. Remove wooden picks. Cauliflower Add a little milk while cooking cauliflower if you want to keep it bright white. To cut down on odors when cooking cabbage, cauliflower etc., add a little vinegar to the cooking water. Celery To make celery crisper, put it in a bowl of water and add ice. Leave it in the refrigerator a few hours. If you wrap aluminum foil around fresh celery before you put it into the refrigerator it will stay crisp and fresh longer. Limp celery can be revived if you cut all the stalks off the bunch and place them into a jar of cold water, cut side down, in the refrigerator. Celery sticks may be revived by placing them into a bowl of cold water in the refrigerator. Chayote Choose firm, unblemished chayotes. Refrigerate lightly wrapped in plastic for up to two weeks. Chayote can be baked, stuffed or pan sauteed, just as summer squash can, but with a slightly longer cooking time. If the skin is too tough, simply remove it with a vegetable peeler and slice or cube the squash. Corn This high-carbohydrate, high-starch vegetable is at its sweetest flavor when prepared immediately after being picked from the stalk. Corn comes in yellow, white, or mixed. Fresh ears will be filled with creamy kernels that are plump. Check to make sure that the rows are even; corn that is old has uneven and tightly packed kernels. The husks should be bright green with the moist stem ends. Yellow and white corn both have 4 grams of fiber per ear, plus a healthy dose of potassium, folate and polyunsaturated fat. When boiling corn on the stove, don't add salt to the water because it makes the kernels tough and less flavorful. Immerse small ears for 3 to 4 minutes, large ears 5 to 7. To roast in the husk, pull the husk down, remove the silk and wash the corn. Pull the husk back up and tie with a string. Soak corn in water for five minutes, then roast on the grill for 15-20 minutes. For a quick way to cook corn, microwave shucked and cleaned corn between layers of paper towels. Save the waxed paper liners from cereal boxes. They are an excellent way to cook corn on the cob in the microwave! Take husks off the corn, pop cobs into the waxed cereal box liners and microwave. Corn turns out great, and easy to handle, too! For an easy way to butter corn on the cob...get a wide-mouth jar tall enough to submerge a single ear of corn. Fill the jar 3/4 full of hot water, and pour melted butter on top of the water. The butter will rise to the top. Cook corn on the cob with the leaves on. When ready to butter, peel back the leaves, but don't remove them. Using the leaves as a handle, dip the corn in the jar, and as you remove it, it gets a nice coating of butter. For an easy way to cut corn off the cob neatly, stand the shucked ear in the central tube of an angel food cake pan, then with a paring knife, cut straight down, sending the kernels into the pan below. To get corn silk off of corn on the cob, brush downward with a damp paper towel. When cooking corn on the cob add a pinch of sugar to the water to bring out the corn's natural sweetness. Prehusked corn can be old. Before you cook it, slice a small piece off, and stand the ears on end in an inch of water for half an hour or so. To remove corn silk easily, simply hold the ear under a hard steam from the faucet. Pick off the few remaining silks with a knife. To avoid tough corn, add salt during the last half of cooking. Cucumbers To easily seed a cucumber, cut it in half lengthwise and use the tip of a teaspoon to scrape out the seeds. Using English hothouse cucumbers (also known as European cucumbers) eliminates two steps: peeling and seeding. These cucumbers do have small seeds, but very few in comparison to the standard variety. The skin also is much thinner. Although it is not always necessary to peel and seed regular cucumbers, most people prefer to et them that way - the skin can be tough and the seedy part watery. Also, sometimes leaving the skin on may make the cucumbers bitter. Eggplant If your eggplant is firm and has a high sheen it's ripe for eating. Eggplant discolors quickly when cut and should be sprinkled or rubbed with lemon juice. Eggplant bruises easily, and those flaws quickly turn very bad (cut open a dented eggplant, and you'll see the flesh is brown and corky in the affected area). Eggplant loses moisture quickly, leading to dry and pithy flesh. When choosing eggplant, pick ones that are heavy for their size. They'll be the freshest. Feel the skin. If it is a round eggplant, it should be taut and almost bulging. In Asian markets, the long, thin eggplants often are slightly softer. But they should not be so soft that the skin is wrinkling. Eggplant is a tropical plant that hates the cold. When you see eggplants that have bronze patches on the skin, that is chill damage, and it can happen before and after the fruit is picked. Eggplants hate to get colder than 45 degrees and most home refrigerators are 35 degrees to 40 degrees. The thin skins also are susceptible to water damage, so keep eggplants as dry as possible. Store eggplants in the refrigerator crisper drawer in a plastic bag with a crumpled sheet of paper towel to absorb excess moisture. Kept this way, they'll be of acceptable quality for as long as a week. Types of Eggplant:
Fennel Fennel is a bulbous vegetable, with celerylike stalks and feathery, bright green leaves. It has a light licorice flavor that mellows upon cooking. Fiddle Head Ferns In selecting fiddleheads look for a tight coil and only an inch or two of stem beyond the coil. There is a brown papery chaff that surrounds the fiddlehead on the plant. Much of this will have been removed prior to purchase, but some may remain. The outside of the coil should have an intricate pattern of tiny leaves arranged along the sides of the spiral. Size of the coil should be 1 to 1.5 inches in diameter. Larger size is acceptable as long as they are tightly coiled. Common bracken and other ferns also produce tightly coiled new growth in the Spring but none of these are suitable for eating. Good fiddleheads should have a distinctly crisp texture, both raw and after brief cooking. If more than 2 inches of stem remains attached beyond the coiled part of the fiddlehead snap or cut it off. If any of the paper chaff remains on the fiddleheads you may rub it off by hand. Since the chaff is very light, you may want to clean off the chaff outdoors by fanning them or lightly shaking them in an open wire salad basket. After the chaff is removed wash the fiddleheads in several changes of cold water to remove any dirt or grit. Drain the fiddleheads completely. Use them fresh, and soon after harvest. If you must store fresh Fiddleheads keep well cooled (35 F) and tightly wrapped to prevent drying out. If you have stored them, you may wish to trim the stem again just before use since the cut end will darken in storage. They may be kept in refrigeration for about 10 days, although flavor will be best if used as soon as possible after harvest. The flavor of fiddleheads goes well with cheeses, tomato sauce and oriental cuisine. Excellent with Hollandaise sauce. Fiddleheads are versatile and easy to use. They have a mild taste reminiscent of Asparagus with an added nutty bite all their own. They are excellent marinated in vinegar and oil or as a crunchy pickle. As a featured vegetable they will please the most demanding palate. Fiddleheads can be used in similar ways to any firm green vegetable such as Asparagus or Broccoli florets. Fiddleheads will lend their delicious flavor and elegant visual appeal to many familiar dishes. Use them as a perfect featured vegetable in a simple stir-fry. They are wonderful in pasta dishes with a sauce made from Extra Virgin Olive Oil and Balsamic Vinegar. Sauté, stir-fry or steam briefly to retain their crunchy texture and bright green color. Do not overcook. Fiddlehead ferns are a good source of vitamins A and C. Fiddleheads should not be served raw as they have a slight bitterness until cooked and may cause stomach upset if eaten raw in quantity. Health Canada advises that fresh fiddleheads must be properly cooked before being consumed. Green Beans Pick fresh, crisp and tender green beans that snap when you break them. Try to select ones that are consistent in size to ensure even cooking. Try sticking them to your clothes. If they stick, they're fresh. Wash in cool water, drain, then remove stems and tops. You can cook green beans either whole, sliced or slivered. Steam, boil or microwave as quickly as possible to preserve the nutrients. Jicama Jicama is a root vegetable with a thick brown skin and a sweet white flesh that resembles the texture and flavor of water chestnuts. Jicama is a native of Central and South America. It is a part of Latin and Oriental cooking. Peak time: October-June Jicama is a potato-like tuber with a mild, slightly sweet taste. It has a crunchy texture either raw or cooked. To peel jicama, use a vegetable peeler or small paring knife to remove thin brown skin to reveal white interior. Cut jicama in half and place, cut side down, on a cutting board. Use a chef's knife or mandolin to cut jicama into thin slices or match stick-sized pieces. Jicama is a turnip-shaped tuber that is actually part of the Legume family. It has thin brown skin, under which it has crisp and juicy white flesh. The flavor is somewhat bland, a little sweet, and easily picks up flavors from other ingredients with which it is cooked. Tips for selection and storage: Choose firm roots that are free of cuts, bruises, rot or shriveling. Smaller roots tend to have a smoother texture than overgrown roots. Allow about ¼-pound per person. Jicama may be stored unwashed in a cool, dark, dry place for up to three weeks. Store cut pieces in plastic wrap and refrigerate up to one week. Tips on preparation: Scrub jicama well and peel off skin with a knife. Jicama may be eaten raw, sliced, diced or shredded. Leeks To clean leeks, trim root ends and any bruised parts parts of the green leaves. Starting at the green end, split each leek in half, with the knife stopping about an inch short of the root end. Spread leaves and white root end apart and wash thoroughly under cold running water. Lettuce Lettuce leaves are composed of about 90% water. That water keeps the leaves firm and crisp. The key to preserving the crispness is to prevent moisture loss and to keep liquids away from the surface of the leaves. That may sound like a contradiction, but it isn't. If you don't wash and dry lettuce before storing it, chances are good that the surface moisture trapped on the leaves will lead to rot in a couple of days. The best way to prolong the freshness of bulk or bagged lettuce is to soak the leaves for 5-10 minutes in cold water right after you buy them. This fills the lettuce cells with water to promote maximum crispness. Then, dry thoroughly by using a salad spinner or rolling the leaves between cotton towels. When the leaves are dry, wrap them loosely with one or two paper towels and seal them in a plastic bag. Finally, always store lettuce greens in the most humid part of the refrigerator, which is generally the crisper. The lettuce should stay fresh for four to five days. Purchase lettuce that is crisp, blemish-free and smells fresh. Lettuce will last longer if you wash it as soon as possible. After washing, thoroughly dry using a salad spinner or by shaking off the excess moisture, laying the leaves out on paper towels and blotting them dry. Store washed lettuce loosely wrapped in dry paper towels in a tightly sealed plastic bag in the refrigerator. Store for up to 1 week. To keep lettuce from going brown and to keep fresh longer, take out the core, wrap in a paper towel, then put in a zip lock bag, making sure all air is out. Change paper towel each time you use lettuce. Romaine lettuce is greener than iceburg lettuce and has about three times as much vitamin C and six times as much vitamin A as iceburg lettuce. To tear lettuce, with core removed pull lettuce apart from the core end. Tear lettuce into bite-sized pieces with fingers. Do not chop lettuce with knife as this may cause lettuce to turn brown around the edges. To core a head of lettuce, hold it so that bottom, or core end, faces a flat surface, bring the lettuce down hard against the surface to loosen core. Pull out core and discard. Miscellaneous Perk up wilted vegetables. Soak in 2 cups water, 1 tablespoon vinegar. Add vinegar to the water when boiling vegetables to retain color. Use fresh produce in season whenever possible. You may have to rely on frozen peas year-round, but don't settle for woody tomatoes in January, pulpy apples in April, or shriveled melons in November. To prepare vegetables in advance: blanch, drain, and rinse under cold water to stop further cooking. Wrap and refrigerate. At serving time, drop blanched vegetables into boiling water for 30 seconds to reheat, then toss with flavored butter. To blanch vegetables plunge them into boiling salted water for a short period of time, and then immediately stop the cooking process by placing the vegetables into ice water until they cool. Green beans and other fibrous vegetables retain their crispiness and colour. For other vegetables and fruits, such as tomatoes and peaches, a brief blanching loosens the skin while keeping the flesh firm, making them easier to peel. In all cases the colour is set and the flavour is retained. You must remember not to overload the pot because this will increase the cooking time. Blanch in batches if necessary. The vegetables can be used immediately in salads and other cold dishes, or they can be stored or frozen for later use. A quick sauté or stir fry is all that is needed to finish cooking the vegetables, and if they are being added to a dish such as a soup or stew, adding them during the last few minutes of cooking will insure colourful results. When you chop onions and green peppers, make several cups more than you need. Freeze the vegetables in plastic bags for use in soups, sauces, and casseroles. Before you store carrots, beets, turnips, or other root vegetables, cut off their leafy green tops to prevent the tops from extracting nutrients from the roots. Small, delicate greens (watercress, mint, etc.) will keep best if stored in small, individual plastic containers with covers snapped firmly in place. Vary the shapes, colors, and textures of vegetables. For example, mashed potatoes make a nice contrast to Brussels sprouts, or green beans to carrots. Try using a miniature chopper or food processor to chop small amounts of vegetables. In crock-pot cooking, because vegetables tend to cook slowly, cut them into 1/8-inch to 1/4-inch slices and place them near the bottom of the crock-pot. To clean leafy greens, place them into basket of salad spinner. With a salad spinner in sink, run cold water through spinner while turning the basket. Repeat once or twice, if necessary, to make sure greens are clean and dry. If you do not have a salad spinner, rinse greens under cold running water. Then pat dry between layers of paper towels before using or refrigerating. Use immediately, or place clean, dry greens between paper towels in zipper-style plastic bag and store in refrigerator. Be sure to rinse especially sandy greens such as arugula and spinach in several changes of clean water. Cook vegetables without defrosting; cooking time is less than for the fresh product. Defrost meats before cooking, or cook frozen, if desired. Fish and poultry should be defrosted before cooking; this may be done in the refrigerator, allowing 4 1/2 to 5 hours per pound, at room temperature for 2 to 3 hours, or in front of an electric fan for 3/4 to 1 hour. Fruits are best defrosted in the refrigerator, and should be served when they are barely thawed. Pickled foods are generally high in sodium. To reduce the salt in pickled cucumbers and peppers, rinse with cold water before eating. When cooking vegetables that grow above ground, the rule of thumb is to boil them without a cover. Underground (root vegetables) need a cover. Start cooking vegetables growing below the ground in cold water and vegetables growing above the ground in hot water. Never soak vegetables after slicing. They will lose much of their nutritional value. Fresh vegetables require little seasoning or cooking. If the vegetable is old, dress it up with sauces or seasonings. To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned French-fried onions or slightly crushed seasoned croutons. A green vegetable's color starts to change after about six minutes of cooking. After ten minutes or so, the change is very obvious. When preparing green vegetables, it is best to do what the French have learned: Cook them uncovered in a large pot of rapidly boiling salted water just until tender. Or, microwave or quickly stir fry them. Cooking is not the only thing that can discolor vegetables. Acids in sauces and marinades can have the same effect. So if you plan to serve asparagus with lemon juice or broccoli in vinaigrette, your best option is to put the dressing on right before serving. Edible Flowers; from "To Eat or Not to Eat" (May 1995 Veggie Life magazine) Always use clean, organic flowers, and only eat ones you are certain are edible. If you are unsure about a flower, or part of a flower, don't use it! GOOD:There are edible blooms nearly all year; here are just a few found in spring and summer: carnation, chrysanthemum, hibiscus, red clover, scented geranium, tulip, lavender, rose, apple, chervil, chive, *English* (not American) daisy, oxeye daisy, day lily, calendula, elderberry, lilac, mustard, nasturtium, orange, garden pea, plum, arugula, rosemary, sage, squash, violets, johnny-jump-up, pansy, grape hyacinth (muscari), honeysuckle, and lemon. BAD:Some flowers, however delicious-looking, are toxic. Garden flowers such as African marigold, American cowslip, American daisy, anemone, azalea, buttercup, horse chestnut, calla lily, Christmas rose, cyclamen, daffodil, Deadly Nightshade, foxglove, hyacinth, hydrangea, iris, Lily of the Valley, lobelia, lupine, Marsh marigold, morning glory, poppy, potato, rhododendron, snowdrop, and wisteria are all poisonous and should be avoided. Mushrooms Selecting Mushrooms: Look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin membrane under the cap) indicates a delicate flavor; an open veil means a richer flavor. Storing Mushrooms: Keep mushrooms refrigerated. They're best when used within several days after purchase. Do not rinse mushrooms until ready to use. To prolong shelf life, store fresh mushrooms in a porous paper bag. Always remove plastic overlay from packaged mushrooms. Avoid air tight containers- this causes moisture condensation which speeds spoilage. Cleaning Mushrooms: Gently wipe mushrooms with a damp cloth or soft brush to remove occasional peat moss particles. Or, rinse with cold water and pat dry with paper towels. Freezing Mushrooms: Fresh mushrooms don't freeze well. But if it's really necessary to freeze them, first sauté in butter or oil or in a non-stick skillet without fat; cool slightly, then freeze in an air tight container up to one month. A wire-type egg slicer will give you neat, evenly sliced mushrooms in just a matter of moments. Mushrooms can be stuffed, covered, and refrigerated up to 24 hours before baking. Onions Look for heavy, firm, unblemished onions. Store onions in a cool, dry place with good air circulation and away from bright light and out of any direct sunlight. Place onions at least one foot away from walls to provide air movement. DO NOT store whole onions in plastic bags as lack of air circulation reduces storage life. DO NOT store onions with potatoes as potatoes give off moisture that can cause onions to spoil. Before frying onions, pour boiling water over them then pat dry; they fry faster this way. To remove the smell of onion from your hands, wet them and sprinkle them with a bit of baking soda. Rub your hands together and then rinse. To make green onion brushes, remove roots and trim green tops from green onions. With sharp knife cut white bulb ends and green tops lengthwise into thin slices, keeping center portions intact. Drop sliced green onions into ice water. Let stand until ends curl. To make green onion fans, cut off the roots and most of the green tops of a green onion. Using a sharp knife, cut lengthwise through the onion stalk leaving 3/4-inch uncut at the root end so the spray will hold together. Turn the onion and make another cut parallel to the first. Continue cutting the top end of the onion into fine strips. Soak in ice water about 20 minutes until ends curl. Caramelizing onions brings out the natural sweetness of the onions. Any variety of onion may be caramelized, although some do so quicker than others depending upon the natural sugars in them. How many times do you have leftover onion, when using only a part of one in your recipe? If you put the remaining part in a wide-mouth glass jar and refrigerate it, the onion will last longer than any other way to store it, inc. baggies. This technique also works well for leftover bell peppers. Slice the onion in half lengthwise. Lay the onion half on its flat side and slice through it the long way, parallel to the cutting board. Then chop across it and you will have a perfectly diced onion. Repeat with the other half... Parsnips Fresh parsnips are available year-round, with the peak period in fall and winter. Look for small to medium, with well-shaped roots. Avoid limp, shriveled or spotted parsnips. Refrigerate parsnips in a plastic bag up to 2 weeks. The whiter and firmer the parsnip the better. Parsnips tend to yellow in storage and get flabby. Peppers To roast peppers broil whole peppers with tops 5 inches from heat, turning occasionally, until skin is blistered and evenly browned but not burned. Place peppers in a plastic bag, close, and let stand 20 minutes. Peel skin from peppers. Peppers can also be roasted on a gas burner. Turn gas burner on HIGH and arrange peppers directly over flame. Roast peppers until blistered and charred, turning frequently with tongs. Place peppers in pan, cover for 10-15 min until cool. The steam will help loosen the skin. Peel away charred skin. Slit pepper in half with paring knife and scrape away seeds. If you don't have a gas range, put the pepper in a skillet with 2 Tablespoons vegetable oil and blister it over high heat. Proceed as indicated above. Roasted peppers that have been seeded, peeled and cut into strips are called rajas. You'll find them called for in some recipes and as a condiment for fajitas. Red peppers, which are fully ripe bell peppers, not only add a splash of vivid color, but a greater source of vitamin A than green or yellow peppers. They are also an excellent source of vitamin C. Green and red bell peppers may have the same calorie count but they vary widely in other nutrients. Green peppers are a good source of vitamin C, but red contain twice as much, supplying a whole day's recommended amount in just half a cup. Greenies provide a little vitamin A as beta carotene, but red contain 10 times as much, or almost 20 percent of the daily recommended intake -- and in justhalf a pepper. On the down side, red peppers cost three to four times as much as green (why is that, anyway?), making them a tough choice for the budget conscious. Types of Dried Chilies, from mildest to hottest:
To prevent pimientos from spoiling once you have opened the jar, cover the remaining pimientos with vinegar and store them in refrigerator. Potatoes Store potatoes in a well-ventilated, dark place that is cool (about 50°) and slightly humid, but not wet. Do not refrigerate potatoes. Storage in temperatures cooler than 45 degrees converts the potato starch into sugar which changes the taste and causes the potatoes to darken prematurely when cooked. Protect potatoes from turning green and acquiring a bitter taste by keeping them out of strong light. If a potato has any green spots, simply pare these areas off before cooking. Do not wash potatoes before storing, because the moisture can cause sprouting. Here's a tip many don't know: throw in an apple for good measure. Even after two months, potatoes stored with an apple will be firm and sprout-free, whereas apple-less stored potatoes will be shriveled and soft (eww!). It seems that as the apple ripens, it emits ethylene gas and other organic alcohols; these gasses and alcohols suppress the elongation of the potato cells (which would cause those yuckky sprouts to form). So next time you see a good price on a huge bag of potatoes, go ahead and take advantage of the savings... so long as you remember to store them with an apple! Don't simmer old potatoes too vigorously or they will fall apart. Put them unpeeled in cold water and cook them gently with the cover on. Peel hot potatoes the easy way. Score raw potatoes around center with point of knife. Cook. Spear each potato with fork tines in the score mark and start peeling there. Potatoes will roast in half the time if they are boiled for five minutes, then put into a hot oven. Potatoes soaked in salted water 20 minutes before baking will bake more rapidly. Potatoes boiled and baked in their skins retain nearly all their vitamins and minerals. Halving or peeling causes nutrient loss. If baked potatoes ae split or pricked as soon as they are cooked, they are not likely to be soggy. Instead of handling each potato to butter or oil its skin when baking a lot of them, line up potatoes on paper towels and spray them with vegetable-oil spray. To keep potatoes from growing buds, add an apple into the bag with them. To easily quarter cooked potatoes for recipes, cut cooled whole potato in half vertically, then cut in half horizontally. Use the cooking water of potatoes meant for mashing, in place of milk, for lighter and fluffier mashed potatoes! Drain potatoes first and incorporate the liquid back into the potatoes a little at a time as you mash or whip them. To make mashed potatoes taste richer and creamier without adding calories, add some non-dairy coffee creamer to them. The more you add the creamier they taste. Use the cooking water of potatoes meant for mashing, in place of milk, for lighter and fluffier mashed potatoes! Drain potatoes first and incorporate the liquid back into the potatoes a little at a time as you mash or whip them. Try salsa on your baked potato for a tasty low-fat topping. Potato salad is best made from potatoes cooked in their jackets and peeled and marinated while still warm. Small red waxy potatoes hold their shape when sliced or diced and do not absorb an excessive amount of dressing or become mushy. A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed. To keep potatoes white while they are being boiled, add 1 T. milk to the water. Try adding a bay leaf to the water when you are cooking potatoes (for mashing). It adds a fantastic flavor. Make sure you remove it and throw it away! If your prepared mashed potatoes become soggy ( when made with milk ) just sprinkle with some dry powdered milk and mix in for fluffy mashed potatoes. Spinach Spinach and certain other greens hold a lot of dirt and must be thoroughly washed before using. Do not, however, soak leafy greens in water as they will wilt. Fill a sink with cold water and put spinach or other greens in water. Swish spinach around until dirt comes off. Repeat this process two or three times, using clean water each time, until no more dirt clings to spinach. Spin dry spinach. Use immediately; or place clean, dry spinach between paper towels in zipper-style plastic bag and store in refrigerator. When purchasing fresh spinach, choose leaves that are crisp and dark green with a nice fresh fragrance. Avoid spinach leaves that are limp, damaged or have yellow spots. Store spinach in a damp towel or plastic bag in the refrigerator for up to 1 week. For longer term storage, spinach may be frozen. Blanch for 1-2 minutes, rinse in cold water to stop the cooking process, drain well and pack into airtight containers, such as zip-lock freezer bags. Spinach may be used raw in salads, or cooked (usually by boiling or sauteing) and used as a vegetable or as part of a dish. Since fresh spinach shrinks when it is cooked, count on one pound of the fresh leaves yielding about 1 1/2 cups cooked. Squash COMMON TYPES OF SQUASH
Zucchini, yellow crookneck, and straightneck squash share many of the same qualities and may be interchanged in most recipes. To prevent a bitter taste in cooked squash, especially in more mature squash, scrape the outside "skins" with a serrated knife, thereby removing the bitter outer layer of the squash without actually peeling them. Wash under cold water. Buy summer squash that are firm with bright-colored, blemish-free skin. Check the stem end for juice. The juicier the fresher. Store in a plastic bag in the refrigerator for up to 5 days. For hard shell squashes, such as Butternut: A dull rind is a ripe rind. A shiny rind indicates an immature squash. In order to make winter squash easier to cut, place it in a microwave oven and heat on high for 2 minutes. Let stand an additional 2 minutes before cutting. Use heat to soften a winter squash and make it easier to cut. Use a pairing knife to pierce the skin in three or four places, then cook the squash in a microwave on high for 5 to 15 minutes to soften. To cook butternut squash, cut it in half, remove the seeds, peels it, and cut into cubes. Toss the cubes with melted butter or olive oil and bake, covered, at 350F degrees for 15 mnutes. Uncover the squash and stir the cubes to make sure they cook on all sides. Bake an additional 10-20 minutes, until tender. To cook acorn squash, bake it halved and seeded, cut side down, at 350F degrees for 30 minutes. Turn the squash over and brush it with melted butter and top with either honey, maple syrup, or brown sugar. Bake an additional 15 minutes, until tender. To cook spaghetti squash, pierce the outer skin three to four times with a thin knife. Place squash on a baking sheet and bake at 350F degrees for 45 minutes for a medium squash. Cut the cooked squash in half, remove the seeds, and use a fork to pull the squash into strands that resemble spaghetti. Serve with your favorite pasta sauce. When selecting a pumpkin, look for a firm one free of blemishes or soft spots. Store in a cool, dry place and use within 1 month. Cooked pumpkin can be frozen in freezer zipper-style plastic bags or in tightly-sealed plastic containers up to 6 months for best results. Sweet Potatoes Sweet potatoes are not yams (and vice-versa). In fact, they are from a different botanical family. Sweet potato is a root, while the yam is a tropical-vine tuber. Much of the confusion comes from fresh and canned sweet potatoes being sold as "American" or "Louisiana Yams", although the USDA requires that these "yams" also be labeled correctly as sweet potatoes. Add a teaspoon of vanilla or coconut extract when you prepare your mashed sweet potatoes. Sweet potatoes will not turn dark if put in salted water (5 tsp. to 1 qt. water) immediately after peeling. Tomatoes I can't believe you are looking under 'Vegetables' for tomatoes! Don't you know that they are really a fruit? Check here for tomato information. Turnips To lessen the odor of turnips while cooking, add a teaspoon of sugar to the cooking water. Be sure to avoid salting turnips until they are finished cooking as it will make them bitter. Watercress Watercress is a member of the mustard family and grows in the wild around streams and brooks. It has a slightly bitter and peppery flavor. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Watercress is available year-round and is customarily sold in small bouquets. Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting. Refrigerate in a plastic bag (or stems-down in a glass of water covered with a plastic bag) for up to 5 days. Wash and shake dry just before using. Watercress is a leafy vegetable with small, rounded leaves that has a peppery taste and crisp texture. It is native to Europe and Asia where its uses can be traced back to ancient Greece, Persia and Rome. First used as a dietary supplement to improve mental abilities and treat scurvy (a deficiency of vitamin C) it rose in popularity as a salad green, garnish and accompaniment to meats and poultry. It is also used in soups, sandwiches, vegetable dishes and dips. Several varieties include upland cress, curly cress and land cress as well as watercress. Available year round. Look for watercress that is fresh looking and deep green in color. Avoid bunches that appear wilted and those that have yellow discoloration or bruising. Refrigerate after purchase in a plastic bag and use within a few days. Wash lightly under running water before use to remove dirt. Trim stems and use the tender stems and leaves whole in salads or as a garnish. Watercress is an excellent source of folate and vitamins A, C and E. It is a good source of calcium and iron. It is naturally low in calories, about 2 per ½-cup serving. |
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