I have to confess something. Actually, a culinary blogger should be careful with this – eating habits are different, but you have to admit that you love French meat, and that’s it, goodbye to the Major League. In this sense, it’s easier for me, only eggs with mayonnaise can compromise me, but I wanted to talk about something else. The fact is that I myself do not follow all the really useful advice that I myself post on the blog. I don’t think that there is anything terrible in this, as they say, do as the mullah says, and not as the mullah does – but he confessed, and it immediately became easier.
And yet there is one valuable piece of advice that I have adhered to rigorously lately, despite the fact that it is a little more time-consuming than nothing. The fact is that salad greens are constantly present in my fridge – thanks to this, in the evening, without going into the store, you can always have yourself a quick dinner by combining fresh leaves with tomatoes, cheese or something else in the fridge in a bowl, and seasoning with olive oil, salt, pepper and lemon juice.
And just with the freshness of the leaves, there are (or rather, there have been) problems. For some reason unknown to me, of the whole variety of salad crops that grow quite well in our climate, grandmothers in the market sell only lettuce, which is sore, watery to tasteless.
For rucola, Swiss chard, corn and other “exotic” you have to go to the supermarket, where all this abundance of salad is sold in bags or containers, is not stored for long, in addition, after a couple of days it starts to lose its presentation. A perfectly normal process, which, however, is difficult to come to terms with if you do not absorb kilograms of salad greens.
The decision came by chance, in the form of a girl who sold salads in bulk (we have recently had such a thing, moreover, salads are packed in paper bags, after a couple of days of storage in which they can be thrown away).
It was simple and elegant:
1. Rinse the salad under cold water (I also let the greens lie a little in the water, which makes it somehow fresher).
2. Dry thoroughly, best of all in a special spinner.
3. Pack in a spacious container with a tight-fitting lid (vacuum is even better).
4. Store in the refrigerator. And you can’t say that I have not heard of this before – I heard it, but did not expect the results to be so radical.
Greens are stored in such a container for a very long time, and you can safely buy it for a week in advance. In the same way, you can store ordinary herbs – parsley, dill, cilantro and other herbs. You can open the container, this will not break any magic, the main thing is not to forget to close it again tightly before returning it to the refrigerator. The moral of this fable is that do not neglect the advice, even if it seems too simple to you to be effective.
And the most attentive, of course, have already noticed that today is Friday, and you can just talk. Therefore, share – what simple but effective tricks do you know?