Cauliflower |
- Cooking :Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
- Storage :
- When you cut cabbage in half, it begins to lose its vitamin C.If you absolutely must store half of a cabbage, wrap it tightly in plastic wrap and store it in the refrigerator for up to two days.
- Keeping your cabbage cold will help it retain its nutrients and crisp texture. Place inside a plastic bag first. It should stay in prime condition for up to two weeks.
- Selection :
- Cabbage comes in either a green or red color. When picking out green cabbages, look for those that are shiny and bright, almost lime, green. Red cabbages should be a deep maroonish-purple color
- . If you feel a cabbage and it feels soft and spongy rather than firm and dense, your cabbage might be rotten on the inside. Only pick out cabbages that are firm or hard to the touch.
- When you are picking out a cabbage, look for cabbages that only have a few leaves hanging free from the rest of the head. If your whole cabbage looks like its come a little undone, and there are many leaves that are not tightly pressed to the stem (or center) of the cabbage, that cabbage might have a weird texture or flavor.
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