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In Reply to: Shocking Lettuce posted by Howe2 on January 25, 2011 at 16:17:19:
Probably not exactly the right terminology... since "shocking" usually involves putting blanched vegetables into an ice water bath to stop the cooking process. But anyway... sometimes (most of the time) the green leaf lettuce we were using was a little on the limp side by the time we got ready build our boxes, and we hadn't graduated to the all parsley putting greens that are used quite a bit today. So we needed a way to help put some pep back into our lettuce. So here's what we do...
- Fill a grey buss tub full of ice and water.
- Cut your leaf lettuce to size and immerse it into the ice water.
- Swish it around gently to remove any dirt/debris for a few minutes.
- Remove the individual leaves, pat them dry, and lay them out on individual sheets of paper towel in layers... towel-greens-towel-greens-towel-greens, etc, etc.
- Then take them as a stack and place them into a gallon-size zip lock bag and put the bag back into the cooler/fridge.
We usually did this Friday night before the real beer drinking ensued so our greens were fresh and ready for the next day. I'm sure you could use the same technique with parsley too.
Hope this helps! Good luck!
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