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Eunice : tip for the day: leave out acidic ingredients until the very end if you want your vegetables to soften. i knew that adding acid too early when cooking beans makes them hard, but it never occurred to me that it also applies to vegetables or possibly even pasta, until i saw this tip on Apartment Therapy: Why vegetables sometimes won't soften. inversely, if you don't want your food to be mush, add that lemon a little earlier.
7 years ago
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Traci Downing: Funny that you mentioned this, I just saw a show last night about this except for wanting to crisp up wimpy lettuce. You use lemon (acidic) juice and ice water to crisp it up again. Makes sense it would work on the flip-side like you are referring to.
7 years ago
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Eunice : lemon is great! i squeezed it onto a stir fry rice dish that was rather blah and it just perked up that flavor. and yeah, that's a great way to perk up lettuce because it also adds a nice tang to it, too...never thought of that great idea, either.
7 years ago