Vegetable - Broccoli - Other Tips

Broccoli

1. Selection :Fresh broccoli heads are available year around. In the market, choose fresh, bright, compact, firm textured flower heads with rich flavour. Avoid those with over mature florets featuring yellow flower buds, excessive branches and hollow stem. Whenever possible, go for organic farm products to get maximum health benefits.
2. Cleaning :Once at home, rinse flower heads by dipping it upside down in salt water for up to 30 minutes and then clean in running cold water before use in cooking in order to remove any pesticide residues and dirt. Broccoli greens should also be treated in the same way as you do in washing any other greens like spinach.
3. Storage :Eat broccoli while they are fresh. Otherwise, it can be placed inside the refrigerator wrapped in a zip pouch where it may keep well for few days.
4. How to Grow Your Own Broccoli Sprouts :Actually growing them in soil is far easier and produces more nutritious and abundant food. It is also less time consuming, as with Ball jars you need to rinse them several times a day to prevent mould growth. Trays also take up less space than jars. You can consume one whole tray of sprouts every 2-3 days, and to produce that much food with Ball jars
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>

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Vegetable - Spring Onion - Other Tips

Spring Onion

1. Selection :
   • In the stores, buy clean, uniform, firm, crispy stalk about pencil thin size featuring well-formed, green colour tubules. Avoid over-mature, yellow leaves as they are more pungent and have a strong flavour like that of onions. Furthermore, avoid those with withered, yellow discoloured, dry tops.
2. Safety profile :Scallions handling may cause mild irritation to skin, mucus membranes, and eyes but to the very less extent than other allium members like onion. This is due to release of allyl sulphide gas while chopping or slicing them. The gas when mixed with moisture (water), convert to sulphuric acid.
3. Storage :
   • Once at home, wash in cold water, gently pat them dry using moisture absorbent cloth and store inside the refrigerator placed in a perforated plastic bag set at high relative humidity. Well- preserved scallions should last for a week to 10 days.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Onions - Other Tips

Onions

1. Selection :While buying, look for fresh ones that are clean, uniform, well-developed without having opening at the neck and feature crispy, and dry outer skins. Avoid those that show sprouting or have signs of black mold (a kind of fungal attack) as they indicate that the stock is old. In addition, poor-quality bulbs often have soft spots, moisture at their neck, and dark patches, which may all be an indications of decay.
2. Storage :At home, store them in cool dark place away from moisture and humid conditions, where they keep fresh for several days. They can also keep well in the refrigerator; however, you should use them immediately once you remove from the refrigerator since they tend to spoil if kept at room temperature for a longer periods.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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