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37

This is physics. There's an effect called: "Granular convection" It's a phenomenon where if you have materials of different sizes in a container and vibrate or shake them, that the largest objects will move to the top and the smallest to the bottom. To keep the onion from sinking, you should make the chopped onion pieces bigger relative to the other ...


31

What you're looking at is called (in the US) "cross contamination". You have a food generally considered "unsafe" (beef) that is coming into contact with a food generally considered "safe" (salad greens). This contact makes the greens "unsafe" to consume raw. Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards,...


26

You probably don't need to remove the stalks from the leaves, especially for young plants. However, the older and stronger the stalk becomes, the less appetizing it will be, in my opinion. To rip the leaves off easily, especially with thicker/sturdier stalks, just start at the top of the stalk and firmly pinch it. Then, run your fingers down the stalk, ...


23

I don't think the issue here is dicing vs slicing the onions. The reason why the latter appears to present better in this answer is in my opinion because of the size relative to the other ingredients. In the left hand image, the diced onions are much smaller than the tomato and cucumber, whereas the sliced onion on the right is a closer match in size. This ...


17

No, it's not safe to eat those greens without cooking, for exactly the same reason it's unsafe to eat the meat that's touching them without cooking it. If you have to cook the meat before eating to make it safe, you would have to cook anything it's touched to make it safe. Maybe it's not quite as risky as eating the meat, but it's still risky. They could ...


17

I found that slices float better and present better. They don't take much longer to cut and you don't need much onion for a salad. Slices on the right Thick slices can be cut to taste. You want some to sink. I like them for a little crunch. They're easier to pick out if anyone doesn't like onion at all. In some cases thin slices might be better, ...


12

It depends on your mint, and even the time of year. I grow mint in a pot in the garden, and the early growth of the year can be chopped (finely) stems and all for things like potato salad or falafel. At this point the leaves are small and you need quite a lot of them, and the stems are soft at least near the tips. Later on, you might get away with ...


11

Welcome to the site @User3176270. I'm not an expert in Halal but my understanding from my halal friends is that red wine vinegar is halal because the process of turning the wine into vinegar gets rid of all the alcohol. In fact, all vinegar is derived from alcohol, the sourness is created by bacteria that eats the alcohol and turns it into acetic acid, so ...


11

Actually, what do you expect from „German“ potato salad? There are many potato salad traditions in Germany, including mayonnaise based salads that are usually found in northern Germany. As you mention warm potato salads you are propably refering to vinaigrette or broth based salads found usually in the south (Schwäbischer Kartoffelsalat or Swabian potato ...


7

Expanded from the comments... Use properly salted water when cooking the pasta. Slightly undercook the pasta a little bit; the pasta will continue to cook as you prepare the salad. Do not rinse the pasta. Mix the ingredients while the pasta are hot; they will absorb more flavour; I would try to season the pasta before adding oil; since oil will tend to ...


7

There is no law of nature that requires salad to be served in a bowl. In fact I rarely see it served in a bowl: I'm used to seeing it served on a plate. You can toss together the leafy components, dressing, and any other ingredients you want to mix well, plate them, and then sprinkle the onion on top and serve.


6

A simple way is to, upon cutting, place your chopped onions into a bowl of ice water for 10-15 minutes before tossing into your salad (sans water, of course). I find this takes the 'spicy bite' and pungency out of them and leaves the crunch - whereas acid seems to affect the texture of the onion.


6

This is potato salad, cubes of cooked (boiled) potato in a dressing of mayonnaise. If you are looking to replicate this, the typical cha chaan teng (茶餐廳) style potato salad might have some sweetened condensed milk, something like a 4:1 ratio of mayonnaise to condensed milk. Also, the garnish appears to be half of a cherry tomato, rather than a maraschino ...


5

Not trying to be flippant here, but perhaps the 5 minutes it takes to make your daily salad is not worth the added efficiency of a device of some sort. Vegetables like carrots and celery can be prepped during less hectic days of the week. Likewise, cucumbers can be marinated in wine vinegar, water & spices, to add a piquancy to the salad. Cherry or grape ...


5

You could chop all your veges with a knife once a week and put them in containers... If you are set on a machine, pick up a Food Processor (like a Cuisinart). It has attachments to slice or grate your veges quickly and uniformly, and has many other uses too (quick bread dough, sauces, puree soups, etc.) A Mandolin slicer will also work, and you can ...


4

Syneresis is likely the culprit here: the extraction or expulsion of a liquid from a gel, as when serum drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt. Syneresis can also be observed when the amount of diluent in a swollen polymer exceeds the solubility limit as the temperature ...


4

Cucumber << water, water, water +++ Tomatoes << water, water Onion << water Do you see how much water each of those main ingredients contain? Let's take one at a time. Onions:- Fresh onions are not only have a high volume of water, also natrual chemicals that make strong pungent flavour. These chemicals (e.g. Sulphur) work quite well ...


4

I would just like to say that you can't decide on edibility based on the plant family. For example, both potatoes, tomatoes and deadly nightshade belong to the same family. However, chia leaves can be used for herbal tea, which means they could probably also be eaten safely.


4

Wikipedia says chia is a plant that belongs to the mint family. According to the wiki article the FDA generally recognizes mint as safe §182.10 Spices and other natural seasonings and flavorings, including mint, are generally regarded as safe (GRAS) for food uses in the United States. but the wiki article also enumerates two mint species in ...


4

I'm firmly in the mandoline camp. The break even point comes at about 200 g of vegetables for me, below that knife is quicker because of the cleanup time. It also doesn't add to your electricity bill and is by extension environmentally friendlier than running a 0.5 KW food processor daily. If your knife speed is different, your break even point will be at ...


4

Marinate the onions in acid for a longer time. I have a recipe that mixes thinly-sliced red onions with lemon juice and feta cheese, and the mixture sits on the counter for 4 or more hours, until the onions are very soft and translucent, are much less pungent, and they have expressed a lot of liquid.


4

I recently discovered pickled red onions (and I've added the recipe I use on my website), and they're really easy to make. I say this because they're an excellent addition to any tossed salad, and because they're saturated in vinegar, they're not rigid, so leaving full rings isn't a problem like raw onions. Also, because they're larger pieces, they don't ...


4

To get the best out of rapini, you need to blanch it first. Use well-salted water. Detach the thickest stems from the leaves (these can be peeled and used). Add to boiling water and cook for 3 to 4 minutes. Remove from the water and chill (if using later), or add to a pan with plenty of olive oil and garlic to finish cooking. Remember, though, that ...


3

I snip my chia greens and top them on my salads. They are so easy to grow and I've had zero digestive or health issues and have been eating the leaves all Summer! They are one of the few plants that grow in this SW Florida Summer heat.


3

Roasting and pan-frying provide the most intense chicken flavor and make the tastiest chicken salad. Both have the added advantage of some browned scrapings to add to the savory flavor of the salad.


3

-Make slaws of hardier vegetables - bell peppers, carrots, unripe papaya, hard cabbages. Both kinds - the ones that are slightly cooked with a boiling vinaigrette, or the ones prepared raw (som tam for example) , can last a few days in the fridge. -Pickles tend to be a hardy ingredient. -Keep a cold but not freezing fridge (I recently started a discussion ...


3

The most likely thing is that it is the salad itself. Most lettuces are quite bitter plants, naturally. Modern supermarket varieties are bred for removing that bitterness, but it is not infallible, and you will still get the occasional bitter leaf. Heirloom varieties and less widespread salad plant species tend to be outright bitter. Also, endives are a ...


3

I think @ChrisH is on to something with the melon baller. They come in various sizes such as 1 cm, 1/2", 3 cm, and 1", to name a few. While 1 cm is the smallest I could find, it will still be larger than the peas which have an average size of .5 cm. That said, you could use the 1 cm or 1/2" melon baller for the rest of your veggies and the egg. Of course, ...


3

I used to have a potato peeling machine that tumbled potatoes around a grater-surface, was kind of useless for just peeling, but I enjoyed using it to create perfectly spherical potatoes and carrots. I cut them in equally long, wide and deep pieces (but could still be a cylinder), and put them in for quite a while. Sometimes I had to help the machine a bit ...


2

Interesting question and even if I am just speculating, there is a probable chemical explanation to this. If you are used to handling horseradish, you may have noticed that it must be cut or grated to produce the typical smell. What actually happens is that myrosinase and singrin from the broken cells react and produce allyl isothiocyanate, the compound ...


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