You have misused cucumbers – this chief’s thing crisp keeping them

Come in summer, chefs and cooks at home around the world are particularly excited – like, Really Excited – about tomatoes. Tomatoes, sandwiches and pasta in Gogo! Although we cannot deny that the tomatoes are great, there is also a lot to love in their summer salad companion, the cucumber. The cucumbers, which bring freshness, crunch and a refreshing bite to salads, sandwiches and even jumpers, can really burst your summer meals. In addition, they are delicious to snack with a dive or alone. But because the cucumbers are full of humidity, they can transform your meals into a soggy disorder and full of water. Fortunately for us, there is a simple solution to this problem: Salting your cucumbers.

Why you should salty your cucumbers

The salting of your cucumbers initiates the osmosis process, which expels water from cucumber cells while simultaneously improving its flavor. As the contributor of Serious Eats wrote Tim Chin in his guide to jump vegetables, the salt “diffuses through these membranes and seasons deeply vegetables”. People often consider cucumbers as bland and aqueous, but depending on the variety, they can be soft, pleasantly bitter and even tasty. Salt helps cucumbers to release their humidity, but just as important highlights the nuanced flavors that we could otherwise miss.

It is a technique on which our publishers and contributors count. “When I make cucumber dips, I always prefer cucumbers to pull humidity before stirring in the dip, so that excess humidity does not decrease the dip because it is leaping over time,” explains Leah Colins, senior culinary editor.

Culinary editor Geneviève Yam, who despises a soggy salad, frequently salty her cucumbers to prevent her meals from becoming a puddle. And Chin uses this technique in its sautéed cucumbers and mushroom recipe to help cucumbers to seize properly instead of turning into a mushroom.

How dirty your cucumbers

You have heard of “Set it and forget it”, but what about … Salt it and forget it? Sprising your cucumbers is such a low effort task that everything you have to do is season, leave and let osmosis do the hard work for you. Do it at the start of the preparation of the dinner, and when you have gathered all your implementation, your cucumbers will be ready to leave.

You will want to use about half a teaspoon of kosher salt in diamond crystal for each cucumber book you are preparing. (Use a quarter of teaspoons if you use table salt.) Wash and cut the cucumbers, place them in a colony placed on a large bowl or sink, then dirty them. (You may want to throw them slightly to make sure that the cucumbers are uniformly coated) Let the cucumbers sit until they start to release their water, about five to 10 minutes. Some people like to rinse the salt or stamp dry cucumbers afterwards, but you choose to do it is entirely to you. If you rinse them, just make sure to empty them well so that you don’t add Even more water To your last dish after working to eliminate humidity, as it would overcome the goal of saller them in the first place.