Kitchen Tips - May 2009
Posted: Friday, May 1, 2009
- Removing the seeds from a cucumber helps to avoid soggy salads. After the cucumber is peeled, cut it in half lengthwise; use the tip of the vegetable peeler to gently scrape out the seeds, then slice to desired thickness.
- Boiling green vegetables for more than five minutes with the cover on the pan can cause them to turn gray because the acids released by the vegetables become trapped in the pan.
- If you want large vegetables such as potatoes to cook evenly, start them in cold water so the temperature of the inside of the potato has time to heat up at the same rate as the outside. If you start with boiling water, the outside will cook while the inside remains uncooked.
- To add a punch of flavor to your grilled vegetables, brush with pesto before serving.
- To prevent food from sticking to your grill rack when cooking, before heating, start with a clean grill rack and spray it with nonstick cooking spray. Then light grill and make sure it is hot before putting food on the rack.