Longer Lasting Strawberries

Who loves Strawberries?

I do!

The biggest concern I have when I buy lots of them is using them before they spoil. They spoil fast.

Here are a few tips for making them last longer:

Farmer’s markets are the best. Especially during the strawberry season which is from Spring and Summer.

When bringing these beauties home from the store or market, get a bowl and add 1 part of vinegar to 3 parts of water. Remove any dirt or mud and mold spores from the strawberry and drop them in the solution. A few minutes won’t even change the taste. Also, unlike other fruits, strawberries do not continue to mature after they have been picked.

 

Swirl them in the vinegar wash to wash them. After a quick soak, let them dry before putting them away.

 

Another idea is to line a salad spinner with paper towels and give them a spin.

 

Store strawberries that are dry on a paper toweled lined container that prevents trapping moisture.

 

These steps will slow the aging process and reduce fast spoilage.

Lastly, if you are freezing strawberries, hull them. Next slice them into the shape you want then place them in a single layer on a baking sheet and pop them into the freezer. After they are frozen (1-4 hours) place them in freezer bags or freezer-safe storage containers.

Enjoy your wonderful strawberries!

Please comment about your favorite way of using strawberries are. Share with the Chefsville community.

 

 

Eggless Pasta Dough

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Pasta --- eggs or eggless?

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Eggless Pasta Dough

One of the great questions if you are a huge pasta fan is: Egg or eggless? Well to be honest, in Italy, the recipe for pasta changes from town to town. Adding eggs was made by more "well to do" people. It does add a slight richness to the dish, but there is absolutely nothing wrong with eggless pasta. Basically in Italy, they use a different type of flour than we do here in America. They use "semolina" which is a dry duram wheat - very hard flour. Semolina because it basically is a whole grain product has nutritional value. Contrast to that, in America, all-purpose flour is used that doesn't have any nutritional value.
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Main Dish, Poultry and Eggs
Cuisine American, Italian
Servings 6 People

Ingredients
  

  • 2 1/2 cups semolina flour or 1¼ cup semolina and 1¼ cup regular all purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 cup water have another 1/2 cup ready in case dough is dry
  • 1 teaspoon olive oil

Instructions
 

  • In a large bowl mix all ingredients together until a ball of dough is formed.
  • Allow dough to rest for about 30 minutes to an hour. This will allow the wet ingredients to moisten the dry flour(s).
  • Roll out dough and send through pasta machine according to desired thickness.
  • Adjust attachments to which desired pasta: fettuccine, or any long strand shaped pasta. Or make your own shapes. There are over 650 different shapes and sizes of pasta. Find your favorites.

Notes

Equipment Necessary-
Measuring cups and spoons
Dough scarper (optional)
Chef’s knife
Cutting board
Sheet tray
Plastic wrap
Pasta maker or rolling pin
Adult Supervision