Two tips: Storing cut avocados and substituting parsleysSeptember 9, 2012 by Lindsay
Here are two helpful tips for the kitchen. First up, what to do when you have leftover avocado. Avocados are double trouble – they’re expensive to start with, and then are problematic to store as they brown so easily. The ideas of: a) keeping the pit in while storing, and b) sprinkling a little lemon juice over the cut portion have been kicking around for awhile. This video has a new answer – store the half avocado with the pit inside but, in addition, store a little red onion with it. The sulfuric acid given off by the onion should be more effective than lemon’s citric acid in preventing browning.
The Kitchn contributes our second tip – discussing whether curly and Italian (flat-leaf) parsley are interchangeable. Traditionally, curly parsley is reputed to have little flavor and therefore is only appropriate for garnishing; Italian or flat-leaf parsley is the parsley to use for flavor. However, as the article explains, “ it really depends on the particular plant, its growing conditions, and age. Both kinds of parsley may be used in cooking and when substituting one for the other, taste to determine the flavor and adjust as desired. Think, too, about the texture that would work best in your dish.”
And, of course, it wouldn’t be appropriate to describe these tips without some recipes to allow testing. From the EYB library, here are online recipes – sorted by buzz – using avocados, and another set using parsley. Enjoy!
- Jenniferw88 on Your Daily Veg Cookbook Giveaway
- prettypistol on Atsuko Ikeda – Author Quick Bites & Cookbook Set Giveaway
- prettypistol on Your Daily Veg Cookbook Giveaway
- theBlackbird on CrateChef – Ali Slagle Box Giveaway
- theBlackbird on Bread Ahead Cookbook Giveaway
- capagarujef on Fine Cooking’s last issue
- lepuvam on Explore the sweet-sour punch of tamarind
- vertubirko on Atsuko Ikeda – Author Quick Bites & Cookbook Set Giveaway
- Indio32 on Food news antipasto
- ericbeatrix on Food news antipasto