|
|
Article: Lessons in salad making; preparing the greens.
- Article from:
- Sunset
- Article date:
- August 1, 1990
CopyrightCOPYRIGHT 1990 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Lessons in salad making: preparing the greens The first step in making a great salad is to prepare the greens. This process is easy for youngsters to manage, and it provides a good lesson for aspiring cooks.
The basic routine is pretty much the same for all green--they need to be rinsed, dried, and crisped. But there are also specific ways of handling different types of greens. Here, we focus on leafy greens that most cooks use frequently: lettuces (such as iceberg, butter, red-leaf, romaine), spinach, chicories (including Belgian endive, curly endive, escarole, frisee, and radicchio), and parsley. The procedures can also be applied to any other similarly shaped ...
Related newspaper, magazine, and journal articles:
|
|
Article: There's simply no hiding from the heat; As the heat wave rolled ...
Star Tribune (Minneapolis, MN);
July 2, 2002 ;
700+ words
... ... heat exhaustion. "I just got weak and dizzy and light-headed," said Johnson, sitting in the shade under a tree with a green towel covering her head and the back of her neck. "I was losing my balance." Johnson sought refuge for about 25 minutes ...
|
|