Purchase:
The chard is a large leafy vegetable, thick and shiny. Dark green and white veins. Thick stalks, white color.
Chard Freshness:
It is observed in its thick leaves, intense green color, erect and bright. Not opaque, rough, soft or yellow. Stems white, upright, firm, soft, bright and coarse. Soft texture. Non-fibrous, because they can be of bitter taste. When you go to buy the product in the supermarket, we recommend:
- Observe the display site, it is clean and properly refrigerated.
- Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
- When you reach your destination, refrigerate so that the “cold chain” is not interrupted.
Uses:
They are used in tortillas, cakes, soups (creams) and soufflé among others. The chard, should always undergo some method of cooking to soften its texture:
- Blanched (short cooking 2-3 minutes) in boiling water with salt, until softened.
- Steamed, in metal grid or bamboo kettle. Cool with cold water to stop cooking and preserve color.
- Chopped and sautéed in little vegetable oil and/or butter, tapándolas for approximately 3-5 minutes, stirring until slightly softened.
Chard Freshness Storage:
- The chard is stored in the refrigerator, inside a plastic bag with perforations and absorbent paper of dry kitchen inside.
- Prepare as fresh as possible, as its “useful life” is short.
- Its duration also depends on the freshness at the time of your purchase.
Conservation:
Duration:
Approximately 8-10 days.
Tips:
- Always refresh with water to stop cooking and preserve texture and color.
- Do not put them to cook for a long time, so that they do not turn dark.
Nutrients and properties.
(See contents of nutrients and their benefits in vegetables).
Note:
- Do not freeze raw.
- Periodically check the status of the product to be able to consume it in time.
You must log in to post a comment.