• Lone Tree

Vegetable Tips

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Celery

Wrap celery in aluminum foil then put it in the refrigerator – it will keep for weeks.

Potatoes
To keep potatoes from budding place an apple in the bag with the potatoes.
To keep leftover potatoes from turning black, rub them with lemon and put them in the refrigerator.
If potatoes are peeled and you are not going to use them, place them in a container with water and lemon or vinegar and put it in the refrigerator.

Mushrooms
They will keep fresh up to two months if you follow this procedure:

  • Squeeze two lemons in two cups of water and place the mushrooms.
  • Bring to a boil for 3 minutes.
  • Let them cool.
  • Drain the liquid and put them in a jar that contains 2 tbs. of vinegar and 2 1/2 cups of cold boiled water.
  • Maintain the jar uncovered in the refrigerator.

Corn
Place corn in the refrigerator inside a container filled with water, this way grains won’t wrinkle and it will conserve its freshness.

Carrots
Keep carrots fresh removing the stems and the leaves. Wash them well. Wrap them in aluminum foil and put them in the refrigerator.

Tomatoes

  • If you don’t have a refrigerator and want to keep your tomatoes from ripening, apply wax to the base of the stem that connects them to the plant and they will remain greener longer.
  • To make tomatoes ripen faster wrap them in a wet towel and place them inside a paper bag.

Yucca
Peel them and keep them in plastic bags in the freezer.

How to revive all vegetables
Introduce withered vegetables in hot water and then in icy water with a little bit of vinegar. Shake them and store them in the refrigerator normally.
If your lettuce or cabbage are not crisp, place them in icy water for a few minutes or put ice cubes in a bowl of water for a few minutes. They will be crunchy.

 

Tomatoes (Lycopersicon esculentum) are some of the most popular foods in the world. It is impossible to imagine Mexican or Italian cuisines without the presence of tomatoes. They are also essential in many cocktails and sauces such as American ketchup or Mexican “Pico de Gallo”. Tomatoes come from South America where they grew wild in the Andes for thousands of years. The primitive tomatoe was much smaller than the one we know today.

Tomatoes were domesticated and cultivated for the first time in Mexico, but we do not know how they got there. The Aztecs called it xitomatl or Tomatlan, a Nahuatl word that means "fat" and since then is one of the most indispensable ingredients in Mexican cuisine.

Tomatoes traveled to Spain with the conquerors where they were incorporated into the Ibero diet very quickly. In the rest of Europe they were thought to be poisonous due to the presence of an alkaloid in its leaves and immature fruit. It was cultivated as an ornamental plant and it was called "apple of love". By the eighteenth century it was found that it was not poisonous and consumption began to be popular throughout the world.

They are known by the name  Tomate across America and Spanish Americas. Mexico is an exception as it is known as jitomate, a name derived from the Nahuatl, xitomatl.

Varieties
There are about twenty varieties of tomatoes. Among these are the saladet or plum tomatoes, pear tomatoes, common or Chonta, tomatoes long life, the table, Rome, San Marsano, and small cherry tomatoes. Their flavor is very similar and what varies is their degree of acidity.Tomatoes belong to the Solanaceae family, which comprises about 2,300 species. A tomatoe plant is a creeping vine and what we eat are the fruit of this plant.

Taste and uses
Tomatoes have a delicious taste between sweet and slightly acidic. They combine well with herbs such as basil, cilantro, parsley, thyme, oregano and others. They go well with garlic and onion and vinegar and olive oil. They make a good marriage with cheeses, shellfish and fish.

How to choose your tomatoes
Choose firm consistency tomatoes, with smooth skin and soft to the touch, without soft spots or stains. Buy mature tomatoes if you are consuming them right away and slightly green ones if you are going to use them later. The flavor of tomatoes ripened on the vine and in the sun is insurmountable.

How to preserve tomatoes
Keep tomatoes at room temperature, the flavor is best if these are not refrigerated. They keep between 8 and 10 days in the refrigerator if they are whole. If they are cut, crushed or mashed, they only lasts up to two days. Raw tomatoes do not freeze well because they get mushy. Tomato sauce can be frozen when it is cooked well.

How to manipulate tomatoes
To peel tomatoes, submerge them in hot water for one minute. The skin comes off more easily this way. Many recipes require the use of seeded tomatoes. Cut in half or into quarters and remove the seeds with a spoon.

Did you know………
Cooking tomatoes over high heat makes them indigestible. To avoid this, add a pinch of sugar to the tomatoes and this reduces their acidity level.

Easy to Peel Potatoes
If you want to peel your potatoes faster and easier, wash them and place them in a pot with hot water for 10 minutes. When you take them out of the pot, the skin will come off easier.

Mashed Potatoes
When you cook them for making mashed potatoes do not cook them whole, cut them in small pieces and they will cook faster. You will save time and energy.

Overcooked Potatoes
If the potatoes that you were going to use for your mashed potatoes got overcooked, add some powder milk instead of liquid milk and you will obtain the desired consistency.

Mashed Potato Leftovers
When you have leftover mashed potatoes, add one or two eggs and form balls the size of a golf ball sauté them in some oil and you will have a new recipe for another meal.
Variation
You can fill the balls with cheese, ham or whatever you have on hand. You can freeze these balls for a later date. Make sure that they are air tight or vacuum packed so they do not loose their flavour.

Fluffy Mashed Potatoes
So your mashed potatoes are fluffier when you serve them, add a beaten egg white before you serve it.

Cold Mashed Potatoes
Mashed potatoes get cold really fast. If you want your mashed potatoes to stay hot until you serve them, cover them with a cotton napkin before you take it to the dinner table.

Potato Skin Snacks
Use this economical recipe to make snacks for a party or to accompany a meal. When you peel your fresh potatoes, do not throw away the peels, save them in the freezer. When you get ready to use them, heat oil and put the potato skins when the oil is very hot. They will be nice and crispy.
Variation:
You can add lemon or vinegar to them. Also try adding chilli powder, garlic salt, paprika or any other spice.

Faster Baked Potatoes
If you want baked potatoes in a hurry, boil them first for about 15 minutes and then place them in the oven. They will take half of the time to bake.

Potatoes in Tin Foil
Another way your potatoes will bake faster is to remove a piece of skin on each side and wrap them in aluminium foil. After that, put them in the oven.

Nail your Potatoes
If you put an iron nail inside the potato before you wrap it in aluminium foil. When the nail gets hot inside the potato, it will accelerate cooking from the inside out.