Preparing Salads: Tips for a Great Salad

Selecting Greens

Select greens that are crisp and free of discoloration. Iceberg lettuce and cabbage should be firm and solid.

Cleaning Greens

Wash greens thoroughly in cool water. Pat them dry with a clean towel or paper towel to remove water. Store in a covered container or plastic bag and refrigerate at least one hour before serving to crisp the greens. Place a piece of paper towel in the bottom of the container or bag to absorb excess moisture.

Iceberg Lettuce

For iceberg lettuce, but out the core with a paring knife. Alternatively, grasp the head in your hand and hit the core area against the countertop; lift out the core. Rinse the head under running water and drain core side down.

Just before serving, tear, do not cut, the greens into bite-size pieces. Cutting greens with a knife will turn edges brown with time.

Allow greens to stand at room temperature no longer than 15 minutes before serving.

Tossing Greens

Toss greens with the dressing and serve immediately or place greens in a salad bowl and pass the dressing at the table. Adding too much dressing will make a salad soggy.

 

Pasta, Rice and Vegetable Salads

Pasta, rice and vegetable salads should chill for a few hours to allow flavors to blend.

About the author: Regine Anne Quimada

Please also visit: Regine Fashion and Export to China websites.

Tofu Talk

Most of us just pass tofu up in the grocery store - or perhaps don't even know where to find it! If either situation describes you, you have a lot of company! The two most common reasons are "I don't think I'd like that stuff!" or, "I have no clue how to cook with that stuff!" Well, if you're tempted to give it a try; or perhaps I should say if you're feeling adventurous and would like to give it a try, here are some tips on tofu.

Many people, who have tried it, promise tofu is not only delicious but nutritious. As for the taste issue, here is a hint regarding raw tofu: If you enjoy yogurt or cottage cheese, you are a good candidate for tofu.

If you do not enjoy yogurt or cottage cheese, don't try it raw - you most likely won't like it and will be turned off completely. But do keep in mind; tofu added to dishes with other flavors (i.e., spices, seasonings, herbs) can add a great nutritional boost without taking away flavor. If you've ever eaten in a Chinese restaurant, chances are the cubes in your stir-fry were not chicken as many assume, but tofu.

It may help you to know that soy is just a bean. Just as cows give us milk, so does the soy bean. When cheese is produced, animal milk is separated into curds and whey - soy milk is also separated into curds and whey to form tofu.

The benefits of tofu:

1. You can use tofu in place of cheese.
2. Tofu is very versatile. You can bake it, boil it, broil it, grill it, fry it, eat it whole, mashed, in cubes, mixed with just about anything. Tofu can be formed into an unlimited number of dishes.
3. Tofu has digestible complete protein.
4. Tofu also has all eight essential amino acids.
5. You can use tofu in place of chicken in stir-fries.
6. Tofu must be refrigerated and does have a short shelf life. Normally, tofu is sold in plastic tubs, immersed in water. Before using, pour off the water, rinse and pat dry the tofu.
7. Have you ever seen the term "Silken Tofu" in a recipe and wondered just what that means? Silken
8. Tofu comes inside foil packages from Japan. It is ultra-pasteurized and has a very long shelf life and is best when used in soups.
9. Firm tofu is more versatile than Silken Tofu.

About the author: Regine Anne Quimada

Please also visit: Regine Fashion and Export to China websites.