Latest news with #cook
Yahoo
2 days ago
- Lifestyle
- Yahoo
The Easy Trick that Keeps Salad Greens Fresh for Longer
Summer means crisp, fresh salad season, and I've got an entire garden of gorgeous greens ready to be devoured. However, salad greens can be delicate and temperamental. Unless you plan to eat an entire head or heart of lettuce in one sitting, these greens do require proper storage and care if they're going to last you longer than a day or two. The secret to top notch salad care is most likely sitting on your kitchen counter, ready to be put to work: All you need to keep your greens crisp, crunchy, and fresh for several days to come, is a couple of cold, damp paper towels. Related: It's Your Last Day to Grab These Under-the-Radar Amazon Prime Day Outlet Deals The method for keeping salad greens fresh and crisp lies in a simple, three-step process: Begin by thoroughly washing your salad greens, and then drying them completely. You can do this by assembling the greens in a single layer on a towel lined sheet pan before patting them down with paper towels, or by using a salad spinner. Next, lightly dampen a paper towel with cold water. Place it on the bottom of the bowl, and then transfer the greens to the bowl. Top the greens with another cold, damp paper towel. Finally, cover the bowl loosely with cling wrap to allow for a bit of air circulation, and place it in the refrigerator. Check your greens every day or two, and if you see a difference in their quality, or the paper towels seem more damp than they originally were, replace them with fresh, slightly damp ones. That way, excess moisture will be continuously absorbed. This method is helpful for a number of reasons. Excess moisture will make greens wilted and soggy. Paper towels control these levels by absorbing excess moisture so the greens will stay dry. The paper towel and loose cling wrap will allow for the correct amount of air circulation, because too much or too little air can also cause spoilage. While the paper towels are busy at work controlling moisture and air, the greens will remain crisp for up to a week - sometimes even longer. This approach is a no-brainer for preparing meals ahead of time, getting the most of your weekly grocery haul, and preventing food waste. Be sure the paper towel is damp, and not wet. The role of a paper towel here is to absorb excess moisture from the greens. A soggy or dripping wet paper towel will work against your greens. It can cause accelerated wilting, browning, sogginess, and spoilage. Nobody wants a slimy finish on their salad. Some mix-ins are ok to add, while others are not. If you're looking to further prepare your salad for later on, stick to heartier, non-soggy components that have skins, so they will not brown, wilt, or rot the greens. This may include whole cherry tomatoes, shredded carrots or cabbage, diced celery, dried fruit, and nuts or seeds. Avoid juicy, delicate, and very aromatic ingredients that can overpower or damage greens, such as sliced tomato, strawberries, avocado, onion, bell peppers, or beets. Leave these elements for later on, when you're ready to dress and serve the salad. Don't overcrowd the greens. If you find yourself stuffing the salad greens into a bowl for refrigeration, the greens won't be able to breathe or release moisture. As a solution, try layering the paper towels throughout the greens. To do this, add one or two additional paper towel layers between the greens before sealing and securing them with the top paper towel and cling wrap. If you can fit the bowl in the crisper drawer, even better. Humidity levels are better controlled in a crisper drawer, which means your greens will probably have even more longevity stored there. No crisper drawer, or tight on space? No problem! Your salad will still thrive on the refrigerator shelf. Read the original article on ALLRECIPES
Daily Mail
2 days ago
- General
- Daily Mail
THE CANNY COOK: Fish tacos with chipotle slaw
Tacos are a near-perfect summer meal. From the cook's point of view, they're quick to make and easy to prep in advance, while diners tend to love a meal they can build themselves. They're pretty much endlessly adaptable, too. If I'm organised, I'll pre-cook a pot of pulled pork. If not, barbecued steak or chicken thighs or a baked side of salmon can be ready in 20 minutes, while roasted cauliflower florets make a great vegan option. In terms of toppings, I think it's worth going big. Grated cheese, sliced avocado (or guac), shredded cabbage, lime wedges and soured cream mixed with a little ground cumin, salt and lime juice are non-negotiables. As are pickled red onions, which bring tang and a pop of pink. My quick method: mix 2 tbsp cider vinegar, 2 tsp honey and 1 tsp salt, add a finely sliced red onion and soak for about 30 minutes, giving it a stir now and then. I prefer corn tortillas to flour. They have a nutty flavour and tend to be smaller (ie perfect taco size). If you need help with seasoning, try tajin ( or a Mexican dry condiment made from mild chilli, lime and sea salt, shaken over tacos for instant zing. It's also popular sprinkled over fruit such as watermelon and mango – a refreshing way to finish the meal. 4 tbsp chipotle mayo, £1.25; 400g white cabbage, £1 METHOD Preheat the oven and cook the fish goujons according to the packet instructions (usually about 12-14 minutes at 200C/180C fan/gas 6). Meanwhile, shred the cabbage as finely as you can, either using a sharp knife or with a mandoline. Toss with 3-4 tbsp chipotle mayo and a pinch of salt. Add a squeeze of lemon or lime juice, too, if you have it. Heat a dry frying pan over a medium-high heat. Toast the tortillas for about 30 seconds on each side, wrapping them in a clean tea towel as you go. To serve, fill the tortillas with goujons and the chipotle slaw. Add any other extras of your choice: pickled red onions, grated cheddar, sliced avocado, lime wedges and soured cream. *This cost assumes you already have some basic store-cupboard ingredients. Prices taken from Sainsbury's and correct at time of going to press.
Free Malaysia Today
04-07-2025
- Free Malaysia Today
Musician nabbed for allegedly assaulting housemate with metal rod
The musician was arrested on July 2 and released on police bail after giving his statement. PETALING JAYA : A 46-year-old musician was arrested for allegedly attacking his housemate with a metal rod after an argument sparked by the slamming of the bathroom door at their rented home in Pandan Indah, Ampang. Ampang Jaya police chief Azam Ismail said the victim, a cook, was awakened at 6.30am by the sound of the bathroom door being slammed. The 52-year-old retaliated by slamming the bathroom door in response. The suspect then emerged from his room holding a metal rod, believed to be part of a guitar stand. A heated argument ensued, following which he allegedly struck the cook. The musician also threatened to call his friends over to beat up his housemate. The cook, who suffered injuries to his hands, lodged a police report on June 30. Police arrested the musician on July 2 and seized a black guitar stand. 'He was released on police bail after giving his statement,' Azam said in a statement. He said the housemates had quarrelled before, when the musician refused to turn down the volume of his music despite repeated complaints. Police are investigating the case for voluntarily causing hurt and criminal intimidation.
