Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


All About Cucumbers

Share
avatar
Lobo
Moderator
Moderator

Posts : 24926
Thanked : 1206
Join date : 2013-01-12

All About Cucumbers

Post by Lobo on Thu 14 Jan 2016, 10:43 pm

All About Cucumbers

Although numerous varieties of cucumbers are grown in home gardens, most supermarkets, greengrocers and farmers markets carry only two basic types: slicing varieties and pickling varieties. Slicing cucumbers are further divided into outdoor and hothouse, or English, varieties. Nearly all of the small, finger-length gherkin cucumbers, used to make little pickles called cornichons, are sold directly to food companies. Occasionally, however, they show up at farmers markets and specialty greengrocers, and pickle makers snap them up.

Selecting
When choosing slicing cucumbers (the type used in salads and other cold preparations), look for slender, dark green vegetables without yellowing or shriveling. Outdoor varieties should be 8 to 10 inches long and 1 to 1 1/2 inches in diameter at the center. Many are coated with wax, which makes them shiny and helps preserve them. Avoid these if you can, as waxed skin must be peeled, and with the skin goes the vitamin A. Hothouse cucumbers, usually sold wrapped in plastic, should be 12 to 16 inches long and have thin, smooth skin.

Storing
Store cucumbers in a perforated plastic bag in the refrigerator for 5 days. Do not put cucumbers in the coldest part of the refrigerator; they prefer temperatures just above 40°F (the temperature of most refrigerators). Sliced cucumbers will keep refrigerated in a covered container for 2 days.

Preparing
Unless the skin is waxed, there is no need to peel cucumbers. Check for wax by scraping the cucumber with a fingernail. Pickling cucumbers should be scrubbed with a vegetable brush under cold running water to remove loose spines.

Cucumbers may be seeded for stuffing or before slicing crosswise for a salad. To seed a cucumber, first slice the cucumber in half lengthwise. Use a melon baller or spoon to scoop out the seeds and the surrounding pulpy matter. Proceed with stuffing or place the cucumber flat side down on a cutting board and slice crosswise.

For pretty cucumber garnishes, use a vegetable peeler to create alternating stripes of dark green peel and light green flesh, and then slice the cucumber into thin disks.

Adapted from Williams-Sonoma Kitchen Companion (Time-Life Books, 2000).

    Current date/time is Fri 23 Jun 2017, 8:51 pm