Sharing time, Today i will talk about keeping you vegetables fresh for longer, and why should you never keep a sliced or cut onions for eating later. Now we all at some stage in our life did grocery shopping and no matter how hard we tried to eat everything we bought ended up throwing away rotten fruits or vegetables. Well here is a secret that we use in the Cooking industry, something i have learned from my grand parents and that is only starting to spread around the world slowly. And to all the Chef out there that read this, no it as nothing to do with Blanching vegetables. Heat Shocking your fruit and vegetables. It might sound weird at first but it is not, and it is simple, use water between 40 Degres Celcius up to 60 Degres celcius and drop your prodcues inside, bear in mind it will depend on the size of the produce to the time you leave them in there, you then let them cool down and store them accordingly. This will extend they life up to a week to certain produce. Now let me explain to you what does happen when you heat Shock a fruit and veg. Fruit and vegetables are live items that breath and sweat like we do, when you buy your fruits or veg, they are still breathing, and breathing fast and produce Ethylene. Ethylen is a gas that play a crucial part in the ripening of many kinds of produces. By dunking them in hot water will slow the rate at which they breath and In leafy greens, the shock of the hot water also seems to turn down production of enzymes that cause browning around wounded leaves, and to turn up the production of heat-shock proteins, which can have preservative effects, it will also remove all pesticide and bugs and Kill Bacteria responsible for the rotting of your Veggie and fruits. When i talk fruit and veg it goes from potato to Melon, berries, lettuce, banana, apple ect... Pretty much all of them. Then come the storage of you freshly bought produces. A few Produce guidelines, Tomato: One of the most common food storage mistakes is keeping tomatoes in the refrigerator, when in fact keeping them in cold temperatures rids them of their flavor and transforms their texture in just a couple of days. Instead, put them in a bowl that you have lined with a paper towel with the stems at the top. The most tender part of the fruit is directly around the stem, making this part most likely to bruise, which leads to rotting. Temperature is another important factor when storing tomatoes and room temperature is preferable — keep them away from heat sources and direct sunlight. And if you’re still not consuming them as quickly as you hope, do move them around in the bowl to avoid bruising. Leafy Greens, Make sure you remove as most of the moisture as possible, moisture is the enemy, when you ready to store them, wrap them gently in a paper absorbing towel and store in fridge, keep an eye on them and remove any bad one if you see. Lettuce, Same as above, however if your lettuce seem a little bit Down and sad (lol), just get a bowl fill up with water and ice and plunge you lettuce in it from a few minutes, it will awake the leaf and make it good as new, but eat it straight after Banana, Store them in the fridge, yes they will go dark but only the skin, the insight will remain same pale white and the cooling of the refrigeration actually slow down the maturing process of a banana and if you want slow down the browning of a banana, stick it in a plastic bag and remove as much air as possible before storing in the fridge. keep in mind, apple, and banana should never be stored with any other kind of fruit as they skin release a natural components that make other food produces root faster. Now Onions and onions related family, always keep your onions whole and never store them in fridges, same as garlic (room temperature). But most important do not pre sliced or pre cut your onions, Why? well onions have the property to absorb bacteria in the air, the longer you leave them cut, the more bacteria will you have in your onions. Back in the days farmer use to keep bowls of onions in various part of they home to fend off disease, and it work. Dont get me wrong onions are very healthy for you but unless eaten straight away. If you have a cold or flu, keep a bowl of halves onions next to your bed while your sleep, or if you have a fever, cut a red onions in half, put the cut part on the bottom of your feet and throw a sock on top of it and sleep with it, You will be surprised. Now below is a guidelines for some fruit and veggie hot shocking treatment, you will need, water, a thermometer and a stop watch, - Asparagus: 2 to 3 minutes at 55 C - Broccoli: 7 to 8 minutes at 47 C - Cantaloupe (whole): 60 minutes at 50 C - Celery: 90 seconds at 50 C - Grapes: 8 minutes at 45 C - Kiwi fruit: 15 to 20 minutes at 40 C - Lettuce: 1 to 2 minutes at 50 C - Oranges (whole): 40 to 45 minutes at 45 C - Peaches (whole): 40 minutes at 40 C - Berries: 30 second at 50C any question or any more tips are welcome. Thank you Freddy
Posted on: Tue, 01 Jul 2014 13:52:48 +0000
Trending Topics
Recently Viewed Topics
© 2015