COOKING TIPS: How to Prepare /Handle/Store Some Vegetables and Fruit.

 

VEGETABLES

Cooking Cauliflower in water that has a bit of milk added to it will keep the Cauliflower bright white.

When you must seed big, round tomatoes, cut them across the equator rather than lengthwise and scoop, out seeds with your finger or the handle of a small spoon.

 Whole canned tomatoes have more "meat" and flavor than chopped but can be messy to chop. Use kitchen shears to cut them, quickly and cleanly, right in the can.

 Celery should NOT be kept stored in the refrigerator in the plastic bag in which it came. The plastic bag traps ethylene gas given off by the celery which accelerates deterioration. Celery should be wrapped in aluminum foil before it is placed into the refrigerator. This will allow the ethylene gas to escape and extend the shelf life of the celery.

To get a longer life out of spinach, stem, wash, remove wilted leaves and dry thoroughly using a salad spinner or paper towels. Place in a plastic bag and lay a couple of wet, wrung out paper towels over the spinach. Seal the bag, squeezing out as much air as possible, and refrigerate for up to two weeks.

 To prepare thin strips of cabbage for Coleslaw without using a sharp knife, cut the head into quarters. Using a Y-shaped vegetable peeler.  "Peel" the flat surfaces of each cabbage quarter to create thin slices. When the quarter gets too small for using the peeler, finish the "peeling" using a knife.

FRUITS

The easiest way to peel a Kiwi fruit is to cut it in half and use a spoon to scoop out the ripe fruit.

 Similarly, with an avocado, cut in half all around the large seed. Using the sharp edge of a kitchen or Chef's knife, strike the pit, gently, but with just enough pressure to cut a small way into it and twist. The pit should come out whole. You can then use a spoon to separate the flesh from the skin.

 Use a melon baller to scoop out the cores of halved apples and pears. IT 'S EASY!