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FRUIT
& VEGETABLE TIPS
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- To keep cut apple slices from turning
brown, sprinkle them with a little lemon juice or other citrus
fruit. Great idea for kid's school lunches!
- Don't refrigerate those tomatoes you just
purchased at the local market! Instead, store them stem-side
down in a basket or bowl on your kitchen counter or table and
they will continue to ripen, improving their flavor and texture.
Refrigerate after desired ripeness is reached.
- Don't squeeze fresh tomatoes to remove
the seeds because it makes them mushy. Instead, scoop the seeds
out with a teaspoon or very clean fingers!
- To keep cauliflower snowy as it cooks,
add 2 tablespoons lemon juice or white vinegar to the cooking
water.
- As a rule, flat-leafed parsley is best
for cooking. Curly-leaf parsley is best for garnishing.
- When boiling corn on the cob, add a pinch
of sugar to help bring out the corn's natural sweetness! (Remember
not to overcook, which can toughen the kernels. About 3 minutes
is all it takes.)
- To quickly and easily remove the core
from iceburg lettuce, firmly smack lettuce core-side down on
the kitchen counter top and simply twist the core out!
- Find a good buy on sweet or bell peppers,
then find you don't have the time to prepare them before they
go "bad"? Don't let them go to waste. Seed and chop
those peppers and toss them in a freezer bag. Next time a recipe
calls for chopped bell pepper, just grab what you need out of
the bag.
- When purchasing fresh mushrooms, always
use a brown paper bag to hold them instead of a plastic bag.
Store unwashed mushrooms in the paper bag in your refrigerator's
vegetable drawer. They will retain freshness twice as long than
if stored in a plastic bag.
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Some tips provided courtesy of
the US Food and Drug Administration.
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