You used cucumbers wrong – this cooking trick keeps you crispy

Com SummerTime, chefs and domestic chefs everywhere are particularly excited – how, how, Really excited – over tomatoes. Tomato tart, sandwiches and pasta in abundance! Although we cannot deny that tomatoes are great, there is also a lot to love in their summer salad, the cucumber. Cucumbers that bring coolness, crunch and a refreshing bite SaladSandwiches and even StirCan really get your summer meals. PLus, you are delicious to go to snack with a dip or alone. But because cucumbers are full of moisture, they can turn their meals into a damp, water -packed chaos. Fortunately, there is a simple solution for this problem for us: to salt your cucumber.

Why you should salt your cucumbers

The ointment of their cucumbers initiates the osmosis process, which radiates water from the cucumber cells and at the same time improves its taste. As a serious eating contribution Tim Chin wrote in his Guide to glasses of vegetablesThe salt “diffuses the vegetables over these membranes and seasons deep.” People often consider cucumbers to be boring and watery, but depending on the variety, they can be sweet, pleasantly bitter and even hearty. Salt helps cucumbers to release their moisture, but the nuanced flavors that we could possibly miss.

It is a technique that our editors and participants rely on. “When I make cucumber breaks, I always have cucumbers in front of salt before I stir in the dip moisture so that the excess moisture did not dilute the dip when it emitors over time,” says Senior Culinary editor Leah Colins.

The culinary editor Genevieve Yam, who despises a damp salad, often salts their cucumbers to prevent their meals from becoming puddle. And Chin uses this technique in its Fried cucumber and mushroom recipe To help the cucumber properly instead of transforming into porridge.

So they salt their cucumbers

You have heard of “Set it and forget it”, but what about … salt it and forget it? The ointment of your cucumber is such a low task that you only go away with the season, go away and let the osmosis do the hard work for you. Do it at the beginning of the dinner before preparation, and if you have collected your entire place in your place, your cucumbers are ready to go.

You would like to use about half a teaspoon of diamond crystal cosher salt for every pound of cucumber. (Use a quarter of the tea open when using table salt.) Wash and slice Cut the cucumbers, put them in a column that is placed over a large bowl or sink, and then salt them. (You may want to throw them easy to ensure that the cucumbers are coated evenly.) Let the cucumbers sit until they start releasing their water for about five to 10 minutes. Some people like to rinse the salt or let the cucumbers dry afterwards, but whether they choose it is entirely with them. If you rinse them out, just let them drain well so that you do not add Even more water After removing the moisture to remove to your final court – because this would defeat the entire purpose of the salt from you.