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Choosing fresh berries Select berries that are dry, firm and well shaped. Fresh berries should be eaten within one week after purchase. If you cannot eat them within this period of time you can easily freeze them. Berries that are in season taste better than out of season berries and cost less. Avoid soft, wrinkled or crashed berries.
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| Nutritional information on endive Endive is rich in vitamins and minerals. It is especially rich in folate, vitamin A and vitamin K and high in fiber. |
Choosing fresh beets Choose small, firm beets. Avoid wilted flabby beets.
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Storing fresh beetroot Store fresh beetroot in the refrigerator, in a plastic bag or container for 1 to 2 weeks. Before storing beetroot, cut uff the tops, 1 to 2 inches above the beet.
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Preparing fresh beans for cooking To prepare fresh beans for cooking, wash them thoroughly in clear, cool water.
Beans can be
cooked whole or cut crosswise, diagonally, or along the length of the
bean. For a better result, older beans should be cut lengthwise.
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Storing fresh beans Keep fresh beens in a plastic bag in the refrigerator for 4 to 5 days.
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Choosing fresh beans (green or yellow) When buying smap beans look for a fresh, bright appearance with good, uniform color. Pick young and tender beans with crisp, firm pods. Avoid stiff, thick, wilted bean pods with serious blemishes. Prefer to handpick beans of similar size to ensure uniform cooking time.
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Storing fresh ginger root Store fresh, unpeeled ginger root tighly wrapped in plastic foil for up to 3 weeks in the refrigerator or up to 6 months in the freezer.
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Choosing fresh ginger Look for mature
ginger with a smooth skin and a fresh, spicy fragrance. Wrinkled skin indicates a dry root, past its prime.
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| Using cardamom to flavor stews and curries To flavor dishes such as stews and curries with cardamom, lightly crush the shell of the cardamom pod and add
the pod and seeds to the mixture. Do not worry about the shell as it will disintegrate during the cooking process. |
