Читать книгу Home Chef - Neven Maguire - Страница 46

Always shake or brush off any loose earth before washing vegetables. All vegetables must be thoroughly washed before cooking, with the exception of mushrooms, which should be brushed or wiped using a pastry brush. As cultivated mushrooms are grown in sterile soil this is sufficient. If they are genuinely wild, then trim them down, cutting off any bruised or damaged bits with a small, pointed knife, and brush or wipe as before.

Vegetables with inedible skins (such as onion, thick-skinned roots and tubers, and some squashes) need to be peeled. A vegetable peeler or small paring knife is best for peeling. A really sharp knife (see pages 20-1) and a good, heavy chopping board are essential for slicing and chopping.

Some vegetables, notably celeriac, artichoke bottoms, Jerusalem artichokes and salsify, rapidly discolour and begin to lose their vitamins once they are cut. To prevent this, try not to prepare them too far in advance. When peeling and cutting the vegetables, use a stainless steel knife and drop them immediately into ‘acidulated’ water. To prepare acidulated water, simply add the juice of one lemon to 600ml (1 pint) water.