Prolong The Life of Fresh Vegetables

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I saw something about this on the TV and of course I had to experiment.
First, I tried with Romaine Lettuce and prolonged the usability and crunchiness to a little over a week.

My second try was with carrots. I was fed-up with carrots going limp and buying just 2-3 carrots was too expensive – bearing in mind the cost of driving to a shop every 2nd day and missing out on multi buy that ‘s cheaper. This time I managed to extend the usability to nearly 2 weeks, then I ran out of carrots.

While starting experiment one and two I also started the third one, this time using tomatoes. Because tomatoes are sold in punnets and if you like me only eat one or two every 2nd day, they go limp and over ripens before one has a chance to even eat half the punnet. I managed to keep eatable tomatoes for four weeks (see picture. Yes, they are 4 weeks after purchase old).

What’s the secret, you may ask.
Simple, you must, when you get home from shopping instead of loading your fridge with your purchase repack everything as follows:

  • Remove the plastic bags and wrappings.
  • Check that everything is usable,
    don’t bin unusable vegetables because some of it is still usable.
  • Dampen (soak it in water, and wring it as much as you can) a tea towel and use this to wrap the vegetables – each kind in a separate towel.
  • Store/keep either in the Veg box or on the lower shelf.

I have also used this method on Oranges and Lemons, it works great, but here instead of the tea towel I used damped kitchen towel. PS. You must keep an eye on these.

And that’s the whole secret.

Using a Microwave 3 Tier Steamer

Once Upon a time, not too many years ago, I bought myself a microwave two tier steamer. It stood in my cupboard for God knows how long and I thought, l am not going to use it, as I don’t really want to cook in the microwave.

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But, one day I needed to cook some broccoli quickly, as I had forgotten to cook them and my dinner guests were waiting. I thought “Oh well I’ll give it a try in the steamer”. The broccoli was already split into florets, so I put some water with some salt in the lower basin, I placed the washed broccoli in the first tier and put the steamer lid on, placed the steamer in the microwave for 3½ minutes on full heat. And you won’t believe it, but it was crunchy, it was cooked, it was lovely. I was surprised and nobody noticed, they just thought I was re-warming the broccoli.

Since then, I have experimented with the steamer and it also worked extremely well with carrots, leeks, cauliflower, sweetcorn washed and wrapped in kitchen towel, and my latest Steamed Salmon steak.

My meal off today is a piece of salmon, with carrots and leeks all in the steamer at the same time or served from the steamer within 4-3½ minutes served with a little melted butter.

This is how to make the salmon dinner:

  • 200-250g Salmon steak
  • A piece of baking paper
  • 1 portion Carrots, peeled, Julienned and rinsed
  • 1 portion Leek, cut in 1cm rings and rinsed
  • 1 tbsp salt
  • 1 tbsp butter for serving
  1. In the bottom tier: Half fill with water and add the salt.
  2. in the 1st tier: place the carrots and leeks (not mixed).
  3. In the 2nd tier: place the salmon skin down on top of the cut baking paper (slightly bigger than the salmon).
  4. Add a pinch of salt and pepper to the salmon.
  5. Then put the steamer together place the steamer lid on top and place it in the microwave.
  6. Microwave on full power for 3½-4 minutes.

Serve with the butter. That’s it. Enjoy.

If you just want to steam the salmon on its own, place the salmon in the 1st tier and steam for 2½ -3½ minutes depending on the thickness of the salmon.

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How to spot an uncooked egg.

imageI was cooking some eggs today and realised that I had binned the old
6-pack tray, so I had to put the cooked eggs (after they had cooled down) in with the uncooked eggs.
An easy way to recognise the cooked ones, would be to mark each egg (using a pencil) with a X on the top.

But you don’t really have to do that.

In case you did not marked the eggs, just take any egg and
spin it on your worktop, the egg that spins freely is a cooked egg.

Why do the uncooked egg spin so sluggishly?
That’s because of the yolk and white is laying loose inside the shell.

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