Before tossing away tired-looking or wilting greens sitting in your fridge, let's see if we can rescue them.
<Ingredients>
Greens
Warm water (45-50 C/110-120 F; water from hot-water faucet is fine)
<Directions>
1.
Put warm water in a large mixing bowl, and soak greens for 1-5 minutes.
If water temperature is lower or the vegetable is bulkier (like celery), it takes a little longer.
2.
Discard leaves that look semi-cooked.
3.
Voila!
My 99-cents-a-bag bargain spinach has come alive.
<Notes>
<Ingredients>
Warm water (45-50 C/110-120 F; water from hot-water faucet is fine)
<Directions>
1.
Put warm water in a large mixing bowl, and soak greens for 1-5 minutes.
If water temperature is lower or the vegetable is bulkier (like celery), it takes a little longer.
2.
Discard leaves that look semi-cooked.
3.
Voila!
My 99-cents-a-bag bargain spinach has come alive.
<Notes>
- The warm water can be used for washing vegetables while they soak.
- This is also good for fresh-looking vegetables. Instead of soaking salad greens in cold water, soaking in warm water quickly makes them crispy.
- Why warm water? Water molecules become active around 50 C/120 F, and the temperature difference from the cooler vegetables gives them a "shock," opening their breathing pores (closed to prevent moisture evaporation). This helps the fiber, carbohydrates and protein in vegetables to quickly absorb water.
- This method is also said to be effective with mushrooms.
Comments
Post a Comment