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For "instant" peeled, seeded
and pureed fresh tomatoes, cut tomatoes in half and grate on the large
holes of a box grater. |
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To rid okra of sliminess, wash it in vinegar
and salt before cooking. |
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To take the sharp edge off raw sliced
onions, rub salt into them and wait four minutes, then rinse and pat
dry. |
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If olives are bitter, put them in a saucepan,
cover with water and boil, then drain. Cover with fresh water and
repeat until the bitterness is gone. |
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Blanch cabbage leaves with an onion in
the water to reduce the possibility of gastric irritation. |
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Soak eggplant slices in salted water for
30 minutes before grilling or frying: 2 tablespoons salt to 1 quart
water. Rinse and dry the eggplant before cooking. |
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Don't store unseasoned green olives in
the refrigerator. They're not as good to eat when cold. Keep them
at room temperature in their brine, covered with a layer of olive
oil. |
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Cook stews at low temperatures; the surface
of the liquid should barely move. When you simmer very gently, the
fat melts out of rich meats and mingles with the liquid. The dish
can then be chilled, and the fat easily skimmed off. |
