Monday, October 21, 2013
How to bring 12
kinds of vegetables back to life
Published by washingtonpost.com :
September 17
I tested and found that the following
methods work best for reviving each individual vegetable, although times may
vary slightly depending on exactly how dry or wilted your produce is. As
specified here, cold water means from the tap. Ice water means a combination of
three parts cold water and 1 part ice cubes. Use the refreshed vegetables
within 24 hours.
— C.B.
ASPARAGUS - Cut 3 / 4 inch
from the bottom of each spear. Refrigerate for 1 hour, stored upright in 2
inches of water in a glass. (It’s okay to store the spears this way for up to
24 hours before using.)
BROCCOLI - Cut into florets. Refrigerate for
30 minutes, soaking in ice water. (The florets might float; that’s okay.)
CARROTS - Cut 1 / 2 inch
from both ends. Refrigerate for 1 hour, soaking in ice water (peeled or
unpeeled).
CELERY - Separate into individual ribs;
trim 1 inch from the bottom of each. Refrigerate for 1 hour, stored upright in
2 inches of water in a glass.
CHIVES - Trim 1 / 2 inch
from both ends. Refrigerate for 30 minutes, soaking in cold water.
GREEN BEANS - Snip off the stem ends.
Refrigerate for 1 hour, soaking in ice water.
GREEN CURLY KALE - Trim 1 / 2 inch
from the stem ends. Refrigerate for 1 hour, soaking in cold water.
LACINATO (TUSCAN) KALE - Trim on the diagonal 1 inch from
the stem ends. Let stand at room temperature or refrigerate for 60 to 90
minutes, stored upright in 3 inches of water in a glass.
PARSLEY, BASIL AND
MINT - Trim 1 / 2 inch
from the stem ends. Refrigerate for 4 to 6 hours, stored upright in 2 inches of
water in a glass.
ROMAINE AND OTHER HARDIER LETTUCES - Tear each head into separate leaves.
Refrigerate for 30 to 45 minutes, soaking in cold water.
SPINACH - Refrigerate for 30 minutes,
soaking in cold water.
SWISS CHARD - Trim on the diagonal 1 inch from
the stem ends. Stand at room temperature or refrigerate for 60 to 90 minutes,
stored upright in 3 inches of cold water in a glass.