SEEING-TO-BELIEVE
Head Chef
should i wait about fine minutes after putting salt before eating so it is better soaked in the veggies?
or eat straight?
or eat straight?
ISO help/advice when making a cucumber, tomato and onion salad.
- Thread starter SEEING-TO-BELIEVE
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I make a version of cucumber & onion salad - very thin slices.
one thing I learned -
cucumbers have a lot of water, and a light salting causes a lot of water to be released.
if we're going to eat the salad right away, with no left overs, salting during the 'assembly' phase is okay.
if it sits for hours, or leftovers overnight...., it gets very watery.
if I know the salad is going to be around for a while, I lightly salt the cucumber slices - stick them in the fridge overnight in a colander/sieve so the water drains off.
once salted & 'dewatered' the cucumber slices stay crisp.
one thing I learned -
cucumbers have a lot of water, and a light salting causes a lot of water to be released.
if we're going to eat the salad right away, with no left overs, salting during the 'assembly' phase is okay.
if it sits for hours, or leftovers overnight...., it gets very watery.
if I know the salad is going to be around for a while, I lightly salt the cucumber slices - stick them in the fridge overnight in a colander/sieve so the water drains off.
once salted & 'dewatered' the cucumber slices stay crisp.
OP
OP
SEEING-TO-BELIEVE
Head Chef
over here we chop like that..
Roll_Bones
Master Chef
I make this salad a lot. I still have a grape tomato plant that will not quit. Today it comes up with everything else in my garden.
For the salad I cut up my tomatoes and cukes, salt them and allow them to sit in a colander for as long as I can. 1 hour produces very little liquid. So the longer, the better.
Before serving if they have been sitting in the fridge for an extended period I drain them again (yes dressing and all) and add a bit more dressing if needed.
Once drained I proceed.
For the salad I cut up my tomatoes and cukes, salt them and allow them to sit in a colander for as long as I can. 1 hour produces very little liquid. So the longer, the better.
Before serving if they have been sitting in the fridge for an extended period I drain them again (yes dressing and all) and add a bit more dressing if needed.
Once drained I proceed.
HeyItsSara
Sous Chef
i don't bother. I'm gangster like that.
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