Tips & Tricks: Avocado

The avocado is a delicious green fruit most often enjoyed as the star of guacamole or sliced atop a salad or a burger. Despite it’s creamy flesh, its bumpy dark green exterior can make choosing a good, ripe one tricky or even intimidating.

Here are some tips & tricks to enjoying your avocado at its best:

How to know it’s ripe
Avoid avocados with soft spots or flat areas on the outside. If the avocado is firm and well-shaped, it is usually a sign that the fruit is good on the inside.
To do more than guess whether the creamy interior is ripe, we turned to Northwest Edible Life’s simple explanation:

(via Northwest Edible Life)

To find out if the avocado is edible, remove the stem. If it is hollow and brown underneath, it’s rotten. If you see a yellow-green color, it’s a good one!  Erica Strauss of NEL recommends allowing it to ripen on the counter for a couple of days and enjoying it as soon as the skin becomes black.
“The difference between a soft and creamy avocado and a brown-streaked, half-rotten one is only a few days on the counter,” Strauss says on her blog.

How to store it
Store avocados on your counter, but take caution when placing it along with other fruits in a fruit bowl. The enzymes released from the other fruits will speed up the ripening process. If you’re in a rush to ripen it, you can use this technique — just be sure to check it every day.  Once ripe, it is best to eat it right away or keep it in the fridge for up to three to five days (which slows its maturation).
Avocados ripen unevenly in extreme temperatures, which you will see during summer and winter months. They are more delicate than they may seem, so remember to handle avocados with care to avoid bruising.

How to slice it
1. Insert a sharp knife into the avocado until you hit the stone.
2. Rotate the avocado around the knife until it’s completely cut in half.
3. Grip both sides of the avocado and twist slightly to pull it apart.
4. Knock the stone with the heel of your knife to embed it, and then twist to remove it.
5. If you want to dice the avocado, make a series of even, parallel cuts using a paring knife, taking care that the knife doesn’t cut through the skin and into your hand!
Then, rotate the avocado 90 degrees, making another series of even, parallel cuts with your paring knife.
6. Over a bowl, use a spoon to scoop out the chunks of the avocado flesh.
7. To slice the avocado, simply make a series of even parallel cuts, and then use a spoon to pull out the flesh. For nice presentation, try to get it all out at once.
Need to see avocado slicing in action? We love this video by Serious Eats on the perfect way of cutting an avocado to get great slices or cubes every time.

How to keep an open avocado from browning
Prevent leftover avocados from browning by sprinkling lime or lemon juice on the exposed flesh, sealing it tightly with plastic and keeping it in the fridge. This slows the oxidation process, which causes the unappetizing brown color.

When to toss it
If an avocado rattles when shaken, it’s time to toss it. Rattling indicates that the pit has pulled away from the flesh and is overripe.


Did you know? It’s a myth that placing the avocado pit in your guacamole will stop the mixture from turning brown.  All that does is prevent the portion directly below the pit from browning because it doesn’t get oxygen!



sumber dari: thedish.plated.com

Your Guide to Choosing the Right Olive Oil

sumber dari: thedish.plated.com

The Best 50 Salad Dressings

For many of us, the quest for the perfect bottled salad dressing goes unrewarded. Unfortunately, bottled dressings never seem to capture the taste and freshness of the dressings prepared in fine restaurants. This book will end your search. You will find new and interesting salad dressing recipes as well as tasty versions of the classics. The recipes are easy enough to whip up after a long day, yet worthy of serving at your finest dinner parties.


sumber dari: ecampus.com

Classic Vinaigrette

Whisk 2 tablespoons red wine vinegar, 

2 teaspoons dijon mustard, 

 1/2 teaspoon kosher salt, 

and pepper to taste. 

Gradually whisk in 1/3 to 1/2 cup olive oil.

sumber dari: foodnetwork.com

fruit garnishing tools

sumber dari: aliexpress.com

Garnish Tools

sumber dari: kitchenfantasy.com

Asda unveils ‘Snap and Squeeze’ salad dressing sachets

Asda has claimed to be the first UK retailer to unveil ‘Snap and Squeeze’ salad dressing sachets under its own label and as a multipack.

In a statement seen by PN, the retail giant said: “Snap and Squeeze packs were the perfect solution to our requirements.  The innovative opening method can be done with just one hand without the use of scissors, teeth or a knife.

“With your finger and thumb you bring both ends of the credit card sized rigid sachet together which breaks the seal and product is squeezed effortlessly out.

“The dressing can be creatively drizzled over the salad or squeezed at the side of the plate as a dip.  There is no mess and the squeezing motion ensures little residue or waste.”





Asda said that it has just launched a Caesar dressing, a honey and mustard, and a balsamic under its Chosen By You Brand.

It has selected a clear film over an opaque film for the flexible half of the pack to give, what it claims to be, great product visibility.

The multipacks were collated in a self-standing carton, with a window to keep that product visibility.

Asda said it is already looking to increase the range in terms of a flavour offering.  It is also looking to use them for other types of products.



sumber dari: packagingnews.co.uk

Sweet Vidalia Onion Salad Dressing

Ingredients:
1/2 large vidalia onion
1/4 cup vegetable oil
6 tablespoons white vinegar
8 tablespoons granulated sugar
1-1/2 teaspoons ground dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt or salt to taste
1/8 teaspoon ground black pepper or pepper to taste

Directions:
1) Slice 1/2 inch off both ends of onion. Pierce onion skin in several places with a sharp knife. Place onion in microwave-proof bowl. Add a tablespoon of water and microwave, covered, on HIGH power until soft, about 3 to 4 minutes. Set aside to cool.
2) When cooled, peel and place in food processor. Puree until smooth. Add oil, vinegar, sugar, mustard, garlic powder, celery seed, salt and pepper and process until smooth. Chill. Yield: 1-1/2 cups.



sumber dari: oneperfectbite.blogspot.com

the Best 70 Healthy and Tasty Salad Dressings

sumber dari: fredericpatenaude.com

Don't Eat Salad with Fat Free Dressing Says Science

If you're using fat free dressing on your salad, you're doing it all wrong. According to scientists, you need to eat salad with fat-based dressings to get the most out of the veggies. Having no fat in your salad actually diminishes the benefit from eating vegetables.

This sounds a little crazy, right? But yes, even though fat free dressing has less calories than its fatty filled counterpart, you're not getting the full oomph you want when eating vegetables with skinny dressings. Researchers at Purdue University compared salad eating with dressing that had saturated fat, monounsaturated fat and polyunsaturated fat at three, eight and twenty grams of fat to find which was most effective and discovered that fat is a good thing. The Atlantic says:

Mario Ferruzzi, the lead author of the study and an associate professor of food science at Purdue, said that in order to get more from eating fruits and vegetables, they need to be paired correctly with fat-based dressings.

It turned out that dressing made with monounsaturated fat (olive and canola oil) were easily the most effective, needing the least amount of dressing to get the most amount of health-promoting carotenoids (carotenoids act as antioxidants in our bodies). Carotenoids are found in eating plant foods like vegetables and fruits so it makes sense that we'd want to get as much bang as we can when eating them. Using salad dressing with fat accomplishes that.

sumber dari: gizmodo.com

Very Salad Dressing [Kindle Edition]

sumber dari: amazon.com

Fruit Salad in a Lemon and Lime-Lined Bowl

Colorful lemons and limes make your food displays more festive. Lining a glass bowl with slices of lemons and limes and filling it with fresh fruit salad creates a beautiful centerpiece. An added bonus is that the juice from the lemons and limes give a flavor to the rest of the fruit.

Directions

1. Place the Paramount Citrus lemon and lime slices flat against the side of a 4-5 cup serving bowl. Once one or two layers are complete, add in half of the fruit salad to help hold them in place.
2. Continue lining the bowl with the lemon and lime slices.

3. Finish by filling the bowl with the remaining fruit salad, and serve.



sumber dari: paramountcitrus.com

Fruit Salad Advantages

1. A fresh fruit salad recipe also helps boost energy levels and reduces risk of diabetes to a large extent. Also, a diet with fruit and vegetables helps lower the level of cholesterol in the blood and reduces blood pressure.
2. Experts are of the opinion that diet rich in fruits and vegetables may reduce the risk of cancer and other chronic diseases.
3. These diets rich in fruits and vegetables are also believed to reduce the risk of heart attack. Top chefs around the world also suggest a gluten free diet for a healthy heart.
4. Eating fruits and vegetables is known to make the skin glow with health and beauty.
5. Some green vegetables are an excellent source of folic acid which is of tremendous importance during pregnancy.

6. Studies have proven that consuming vegetables and fruits can make you a happier person by uplifting your mood and making you feel happier about your body.



sumber dari: beinggrand.com

Fruit salad ice pops

sumber dari: foodshub.com

Rubik’s Cube Fruit Salad

sumber dari: ufunk.net

Fruit Salad Wallpaper

sumber dari: 1ms.net

Quinoa Fruit Salad

This seasonal summer salad from Diane, A Broad is a healthy lunch alternative that will keep you energized and refreshed. The quinoa adds a bit of texture, and the honey gives the dish a nice consistency. Use this recipe as a guide and use any combination of seasonal fruits you can find at your local farmer's market.


Ingredients:
- 1/2 cup dry quinoa
- 1 cup water
- pinch of salt
- 3 tbsps honey
- juice of 1 lemon
- 3 donut peaches
- 1 1/2 cups strawberries
- 1 cup mirabelle plums
- 3/4 cup blueberries



sumber dari: foodista.com

cool fruit salad in the shape of a turtle

sumber dari: jokeroo.com

creamy fruit salad

This admired and much loved Gujarati creamy fruit salad is a favourite for one and all. And if you want to unveil the secrecy of this yummmmmmmmy recipe, read on.

Ingredients

• 3-4 Bananas
• ¾- cup sugar (as per the taste)
• 1 or 1 ½- cup cream
• 1-2 tsp vanilla essence
• 3-4 cups milk
• 1/2 lb. Some mixed fruits
• 1 tbsp- corn flour
• Some cherries (halved)

Method

• Mingle all the fruits with cherries and banana slices in a bowl.
• Cover up it with a plastic wrapper and put inside the refrigerator.
• Boil the milk and add some sugar as per taste.
• Mix the corn flour with the cup of ¼-cold milk.
• Add this cold milk with the hot milk once you turn off the heat.
• Now add up the vanilla extort to the sauce and keep it to cool down.
• With the help of an electric hand blender whip the thumping cream to soften the peaks.
• Slot in the whisked cream into the cold custard sauce in a folded manner.
• While pouring the mixture on top of fruit bowl, fold it extremely cautiously.
• Fill the small bowls with dessert and put it in the fridge for an hour or more before serving.

And don’t miss the opportunity to get appraised by your kids and relatives. Try this healthy delicacy at home and then prepare it for various occasions to delight the guests as well.



sumber dari: feminiya.com

Easy Fresh Fruit Salad

sumber dari: thelostitalian.areavoices.com

Fresh spiced up fruit salad

A vitalizing and colorful salad, packed with summer goodness.

Healthy food doesn’t have to be complicated and it definitely does not deprive us of anything. We can choose healthy, tasty, real food that looks amazing, that is filling and also good for our bodies.

Fruits (as if anyone needs more reasons to eat fresh fruits!) contain many vitamins and minerals that help us prevent disease and promote good health. They are good for our eyes, immune system, skin, heart, bones, teeth, brain and even our overall happiness! They boost our metabolism, help us improve our memory, help us fight infections, give us energy and what not!

Now, we don’t have fruit salads everyday. We generally bite and munch on one or two fruits at a given time, add them to salads or various other dishes. But on a lazy, sunny summer morning, with the neighbor’s bird cheerfully singing within meters of us, what better than a fresh seasonal sweet and spicy delight?

There’s no recipe or ‘rule’ in making this fruit salad. We first looked in our fruit bowl, chose our fruits, chose our ‘dressing’, added some kick, then some extra kick and ate away!



sumber dari: talesofakitchen.com

biggest fruit salad ever

A fruit salad the size of a small swimming pool has claimed a world record for Montreal’s McGill University.
The 5,038-kilogram concoction dethroned Fresno State University on Tuesday for the Guinness World Record for the biggest fruit salad ever.

Volunteers sliced and diced their way through mountains of food, most of it grown at McGill’s Macdonald Campus Farm.

Among the fruit going into the mix was 2,250 kilograms of watermelon, 1,012 kilograms of pineapple and 162 kilograms of strawberries.

The event was part of the university’s Orientation Week held at its downtown campus and was aimed at promoting healthy eating and community involvement.

The event also had an environmental spin with all the waste being composted on campus.
“By at least 700 pounds, we’ve broken the record,” said a proud Oliver de Volpi, McGill’s executive chef. “Pretty satisfied with that. We used mostly our own fruit from our own farm so there’s something to be proud about for local ingredients.”

De Volpi, dressed in a multicoloured chef’s jacket, had urged his team on over a four-hour sprint, calling out milestones in the weigh-in process as buckets of fruit salad were hauled out to a scale.
“It took about 300 volunteers over a couple of shifts,” an elated de Volpi said.
Amanda Mochan, an adjudicator with Guinness, confirmed McGill had beat the American record, which stood at 4,698 kilograms.

“The record will be in our database and on our website, guinnessworldrecords.com, and it’ll be considered for inclusion in the 2014 book,” she said.
“This was a lot of fun,” Mochan said of the event, which she praised for its community involvement. “I think the food-based records are really special because it’s something that’s universal. Everybody loves to eat, everybody loves fruit.”

Mathieu Laperle, director of McGill Food and Dining Services, said the idea had come up in a discussion with the service’s staff.

“The goal was not only to beat this record but to promote healthy food,” he said. “We’ll serve 3,000 people and at the end of the day we’ll send the balance to different shelters in Montreal.” Groups such as Meals on Wheels will also get a portion.

Volunteers and guests at the event got to chow down on the massive fruit salad and some of it also went to the school cafeteria.
Corinne Cadou, director of events and major gifts at the Old Brewery Mission, said her clients will appreciate the bounty, which was picked up in trucks after the results were announced.

“People think of the homeless a lot during the winter but during the summer we’re just as busy, working at full capacity almost every night,” she said, noting the Old Brewery is one of Canada’s largest homeless shelters.

“This is fantastic,” she said of the flavourful donation. “We serve approximately 700 meals a day so for us it’s really a gift.”



sumber dari: oncampus.macleans.ca

Mediterranean Steak Salad

one top sirloin steak, marinated in Med-Style Marinade
one batch Yogurt-Dill Dressing
spinach and mixed salad greens
sliced onion
chopped tomatoes
garbanzo beans
couscous, cooked according to package directions.

Cook steak over hot grill until desired doneness. While it rests, assemble salad: greens, sliced onion, tomatoes, and garbanzo beans. Spoon coucous on the side. Place sliced steak atop the greens. Serve dressing on the side.



sumber dari: goodcheapeats.com

Roasted Cauliflower with Citrus Tahini Sauce

Ingredients:

• 1 cauliflower
• about ¼ cup of olive oil
• salt
• juice of 2 lemons
• zest and juice of ½ an orange (I used a bit more)
• 1 cup water
• ¾ cup tahini
• 3 tbs* olive oil, extra
• 2 cloves garlic, crushed
• 2 medium onions, thinly sliced
• ½ cup toasted pine nuts, to garnish
• ¼ cup chopped pistachios, to garnish

*These are 15 mil tablespoons

Method:

1. Preheat the oven to 200°C.
2. Slice the cauliflower (core included) into thick slices.  Try to keep the slices whole but don’t get too worried if it falls apart a bit.
3. Line a baking tray with baking paper.  Coat the cauliflower with olive oil, season with salt and then spread it out on the tray.
4. Roast the cauliflower until it is golden and crisp and cooked through.  Turn it over half way through.  It should take about 20 minutes.  Try not to break the cauliflower when turning it.
5. In the meantime, mix together the lemon juice, orange juice and zest, water and tahini.  Set aside.
6. In a frying pan, heat 3 tablespoons of olive oil and gently sauté the onions and garlic until soft.
7. Pour the tahini sauce over the cooked onions and bring to a simmer.  Cook until the sauce thickens slightly. Taste, and adjust seasoning, if needed.
8. Serve about one quarter of cauliflower to each person.  Drizzle the tahini sauce over the cauliflower and garnish with the toasted nuts and additional orange zest.

sumber dari: passionfruitgarden.com

Thai Inspired Kohlrabi Coleslaw

Add some new exciting and exotic flavors to your coleslaw. 

This Thai inspired coleslaw is healthy, low in fat and high in flavor.

Author: SpicieFoodie.com & Nancy Lopez-McHugh

Recipe type: Appetizer, Salad,

Serves: 2

Ingredients

Vegetables Needed:

• 1 small purple Kohlrabi, matchsticks
• 1 small carrot, shredded
• 2 cups cabbage, shredded
• 1 tbsp finely chopped ginger
• 1 green onion, finely chopped
• 1 small red or green chile, finely chopped

Dressing:

• 1 tbsp rice vinegar
• 1.5 tbsp light soy sauce
• 1 tsp red curry paste
• 1 tbsp water
• 1 tbsp vegetable oil

Toppings:

• crushed peanuts
• fresh basil leaves and/or fresh mint leaves

Instructions

1. In a large bowl throughly mix all the dressing ingredients until well combined. Set aside.
2. In a separate large bowl toss the vegetables then pour the dressing over them. Gently toss until vegetables are fully coated. Cover and place in the refrigerator for 15 minutes or until ready to serve.
3. Before serving crush desired amount of shelled peanuts. Rinse desired amount of fresh basil leaves. Serve the crushed peanuts and basil on the side to allow each person to top as desired.

Notes

If you are a vegan be aware that commercial curry paste is made with shrimp paste. Alternatively you could make homemade curry paste from my recipe just omit the fish sauce.

sumber dari: spiciefoodie.com

Homemade French Salad Dressing

You may find the title of my post “Homemade French Salad Dressing, The American Kind” a bit strange. What does she mean French dressing the America kind? What I mean is that this so called “French” salad dressing is not French but rather an American invention. In France salad dressings are light vinaigrettes. My favorite and the one I came across most often was a delicious and light mustard vinaigrette. As a matter of fact the whole time we lived in France never once did we see a orange-red thick salad dressing like the “French” dressing found in the states and other countries. Wait, on one very rare occasion we actually found a bottle of an orange-red dressing, and it was called American Salad Dressing. When we opened it we realized that the flavor was exactly as the “French” dressing we used to purchase in the US. In Prague Hellman’s sells the American “French” dressing and is called Francouzsky or French. But there is another local brand that sells this as American rather than French.

Did I loose or confuse you guys enough yet? Ok, so the bottom line is that the orange-red sweet-tart salad dressing you see in the photos is an American invention. If you are in France save yourself the embarrassment and do not ask for the orange-red salad dressing at a local restaurant, also don’t complain when your salad does not arrive with that salad dressing but a vinaigrette instead. In case you are wondering, yes I saw Americans in Paris complaining about this. If you simply must have the American “French” dressing then check at a grocery store that carries foreign ingredients.

sumber dari: spiciefoodie.com