SECRETS OF GRANDMA, TODAY: Dressing for salads, water and avocados.
Salad dressing.
The popular wisdom gives us the hand in various matters, with accurate advice that applies both love and cooking. When preparing the most traditional dressing for salads, the grandmother remembers this old refrain:
vinegar like a miser,
oil as a millionaire,
come out as a sage.
The grandmother first combines the salt with the oil, so that the vinegar dissolves well. If you go your hand on this last ingredient, go to a trick rescued from the gastronomy in the Middle Ages: add a salad to the salad of breadcrumbs and stir several times. The crumb absorbs the excess of vinegar, and the salad will be soft and appetizing.
WATER.
During Food Cooking.
If you are preparing boiled foods and the water evaporates, do not add cold water, as they can be hard. Also, as the water in the pot will stop boiling, more time will be needed for cooking, increasing the energy expenditure, And these-as the grandmother remembers-are times of saving.
To Prolong the Life of Food.
The grandmother always uses boiled water, because the tap has a large number of germs that accelerate the decomposition of food.
So that it boils quickly.
Grandma's trick is infallible: add a teaspoon of salt to the water.
For An Exquisite And Mysterious Taste.
In homage to ancient times and good memories, the grandmother keeps spring water in a clay pot, which she covers with guajabo leaves. The liquid acquires a delicious and incomparable flavor.
Avocados
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To mature them.
Put them in a paper bag along with an apple.
To maintain its flavor.
The grandmother recommends adding the avocados to the preparation when it has already been removed from the fire. The excessive heat is bad for them: they thunderously mush and lose the best of their flavor.
So that they do not turn black.
After opening, avocados are blackened in minutes. To avoid this, spray them with lemon or pineapple juice.
For the next blog I will talk about: garlic, artichokes of eternal greenery and smoked foods