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Vegetable Cooking Tips
These are some vegetable tips that I have learned, and may you find something helpful and useful for you as well. Onions
Onions will stay fresher longer if you leave the root part intact when storing. So if you don't need the whole onion, slice off the side of the onion you need, leaving the root with the part of the onion that you will store. I usually store mine in a zip lock freezer type bag. Cucumbers
Some people burp after eating cucumbers. My aunt explained to me that that was because of the bitters. She then told me how to remove the bitters. Slice the stem end of the cucumber off. Then rub the two sliced edges against each other in a circular pattern. A milky looking white substance will start to appear. That is what she called the bitters. Do this for a minute or so and then rinse the cucumber off. Eat and or use as you normally would. Carrots
If you want a larger cooking surface for carrots, and anything else that is slender, cut the item on the diagonal instead of straight across. This will give you a larger cooking surface. Yams
We used to cook yams and sweet potatoes in the microwave, and then slice and eat them that way or mash the inside up with some butter, brown sugar, and cinnamon. Then my husband decided one day to cook them like we do mashed potatoes. So he peeled the yams and chopped them into approximately one inch cubes. He placed them in a pot of water and brought that to a boil, and boiled them for around twenty minutes or so until tender. Then he drained the water and mashed them up with a potato masher. He then stirred in any desired ingredients. They're very good this way too. |
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May, 2012
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