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How to Prepare Food Part 2- Wash, Peel & Cut Ingredients



How to Prepare Food Part 2- Wash, Peel & Cut Ingredients

General tips for washing vegetables and fruit
Most fresh fruit and vegetables have a natural protective coating. So wash them under water just before you are ready to eat or cook them. If you wash them ahead of time, it will speed up how fast they spoil. Leafy greens can be washed and stored a few days before you use them.

For pestiside, I will share how to make enzyme, I called it special soap. So tune in and wait for my next video

Before you start – Wash your hands
Wash your hands with hot water and soap for at least 20 seconds before and after handling fresh produce.

Washing leafy green vegetables
-Examples of leafy greens are kale, lettuce, Swiss chard, rapini, cabbage and pre-bagged greens like baby spinach.
-Wash all leafy green vegetables, including pre-bagged greens under cold running tap water.
-For leafy vegetables, such as lettuce and cabbage, remove the outer leaves first. Throw away any wilted or discoloured leaves.
-Rinse leafy vegetables in a colander, drain (or use a salad spinner) and pat dry with a paper towel or tea towel.
-Store in clean paper towels or a tea towel in a sealed plastic bag in the fridge. Use within a week.
Tip: Washing your green leafy vegetables as soon as you bring them home will make them easier to use in salads, stir fries and other dishes when you need them.

The reason you wash vegetables and fruit with a rind is because this prevents bacteria on the rind or peel from going into the food when you slice it.
Use a soft, clean produce brush to scrub vegetables and fruit under running water. Then pat dry.

Cutting vegetables can be a time consuming endeavor, but if armed with the knowledge on how to quickly break down certain veggies the right way, you can cut your prep time down by half and be cooking in no time!

In short: as for a traditional slicing of vegetables, a large or medium kitchen knife with a wide even blade without bends and a sharp end is suitable. The chopping board should be wooden or plastic, but in no case glass. Work on such a surface will ruin any knife, even the high-quality and expensive ones.

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