jupetaaa
Member
I can be lazy sometimes... For some green veg, I want to wash them thoroughly and then air dry them. Once fully dried, cut them into tiny ones and store them in an airtight jar. This process does not include "blanching" (to stop enzyme action and enhance destruction of microorganisms), my reasoning is simple: when we make salads we don't go for blanching.
What do you think?
What do you think?
Keeping it simple and fresh is key, especially for salads. As long as you’re comfortable with the texture and taste, it’s a great time-saver! 