Session 2 in The Fundamental Techniques of Classic Cuisine covers basic techniques for washing and cutting vegetables. I will throw in my two cents on storage as well. Let's get to it!
Here are some of the fundamentals on washing vegetables:
- Vegetables can be placed in a large sink or basin covered with water and washed until the water is clear. This really is important if you save your scraps for homemade stock, it helps ensure your stems and such are nice and clean. They don't even mind chilling out in the bath while you prep the other items for your dish. Don't you feel better after a nice soak? Although - no bubbles for these guys, and they prefer the water cold. Most delicate herbs and micro greens really benefit from a good long cold soak.
- Mushrooms can typically just be wiped with a damp cloth. Ok. I'm not sure about you, but when I have a hungry tribe pining for food the natives get restless if I spend an hour wiping mushrooms. Here's a tip: if they are particularly dirty, stick them in a colander and wash them gently under running water. Only do this right before you plan on cooking them - remember my thoughts on imparting flavor to mushrooms. Water is the flavor enemy. We don't want these guys hanging out getting all bloated and flavorless.
- Leeks are crazy. Like a green onion on steroids. But so delicious! They love to hoard dirt in their tightly packed leaves. The classic technique suggests slicing the leek in half, then swishing around the sliced ends in a large container filled with water. This works if you plan to use long pieces of leek. If you plan on using slices after cutting the leek in half, slice further into half moons. Then submerge them in a bowl of water, wash vigorously, then transfer the pieces to a colander by hand, leaving the water in the bowl. Rinse these guys again and they are set!
My two cents on storage:
- If you haven't invested in a salad spinner, I so suggest it! Using this to wash and spin salad greens dry is not only a great way to get a dry green for your meal, but a great method of storage. The spinner with a lid will keep salad greens fresh for a good couple of weeks or more. But, you are good about eating your veggies and I doubt you need longer than that! No spinner? Lettuces, spinach and leafy greens will do just as good wrapped with a slightly dampened paper towel then stored in a plastic bag. (Don't forget to save and reuse the bags!)
- Parsley and hearty herbs like rosemary and thyme love to be snuggled and damp. After washing these guys, place them in a container with a lid that has been lined with paper towels. Add another paper towel on top of them before securing the lid - these guys will be happy for a few weeks at minimum. My go to container is a plastic tortilla warmer. The lid doesn't "snap", but it's the perfect size and let's in just a little bit of air while keeping the herbs inside nice and moist.
- Celery can be fickle, but tamed if they are treated like the tall giant they are. Storing these guys unwrapped on your shelf in the fridge is perfectly fine for two days or so. After that, store them upright in a pitcher with about a cup or two of water. This helps them stay moist and crunchy. It's also a great way to revive sad celery. They don't want to been in there for weeks at a time, however - they can bloat.
That's it for now! Next time we will go over basic cutting techniques like the chiffonade. Then, we get to start to have fun....classic cooking techniques, here we come!
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