My husband and I try to cook with as many fresh ingredients as possible. Coming from a family who practiced the exact opposite, this has been a huge learning curve to me. Everything about vegetable prep from selection to storage to prep there seems to be a lot to learn. In the cooking class we took, we learned how to prepare a few different vegetables. Maybe it is just me, but I was so excited to learn these tips!
Sugar Snap Peas/Flat Snow Peas:
When selecting your peas, look for pods that are firm and crisp. The pods should not bend but should snap. To store, refrigerate for up to four days in a tightly sealed plastic bag in the refrigerator.
Prepping your pea is embarrassingly easy. See how the pea has a straight edge? Well, there is also usually a visible stem/ spine on that edge that needs to be removed.
Simply pinch with your fingernail and peel. So Simple!
Peppers are best kept in the crisper drawer in a plastic bag. They can also be frozen for prolonged storage. To freeze, slice (see below for time saving tips) and place in a single layer on a cookie sheet into the freezer for a few minutes (flash freeze). Then remove and place into an air tight container or a heavy duty freezer bag and return to the fridge.
- Step One: Remove top and bottom of pepper.
- Step Two: Cut as close to the outer edge as possible.
By doing this, you are both cutting the pepper into manageable chunks and removing the ribbing all at the same time. I know! Genius.
I hope you find these incredibly simple tips as life changing as I did! To keep up to date on more helpful hints sign up using the subscription box on the right.