New answers tagged vegetables
What worked for me a few times: Rinse, then just work with hands and vegetable completely underwater in a big casserole dish or mixing bowl for peeling and cutting to size... hold pieces with tongs to rinse afterwards...
Another possible technique, but again, one that I don't know if it'll be acceptable in a commercial kitchen: After cooking, return the pan to the heat, but add some water to the pan. When it comes time to use it, dump out the water, wipe it dry, and then cook your vegetables. This also has the advantage of helping to slightly clean the pan in between ...
There are so many recipes for making a dal and the type of onions do not matter. You can use any kind of onions and in fact you can prepare dal without onions too.
I was looking at the same recipe and googled "what is a sleeve of celery?" and found your question. Then I realized that on the version I'm looking at, when I scrolled down, the author had shown pictures of the ingredients. 4 carrots, 1 onion, and..... 5 CELERY STALKS. So, that's what I'm going with. I also like the answer of eye-balling it according to ...
Rather than using the sealer, use a ziplock bag: Before closing it completely, submerge all but the opened part in water. This will force the air out. Seal the last portion while submerged.
I believe the beets are safe to eat. I happen to have some beets that have been in my fridge for about 3 months. They are also big. What I will do in the next couple of days is what I think you should do. Clean them, cut off a bit of the top, about a half inch and the same with the bottom, then put them in foil, put a bit of canola oil and salt on them, ...
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