Yes, get that radicchio and frisee away from me, please.
We generally don’t buy pre-washed greens for a couple of reasons: (1) they tend to be more expensive; and (b) the bags/boxes add to the solid waste stream more than we care to.
I typically don’t buy them because a lot of the baby oak leaf deteriorates faster than the other greens, and takes time to pick out. Also, I don’t get the really fresh taste I’m looking for. An exception to this, is for prewashed baby spinach and baby arugula. I’ll occasionally buy a salad kit also. Feel the same about the packaging too.
Not a lot of trust for them, but I confess to not having suffered from any of the maladies associated with dirty greens.
I rinse and dry more than lettuce. If things are going into a salad, the dressing will cling to dry things but not water coated things. I wash things going into stir fries, especially the sprouts. Wet things tossed into an extremely hot, well oiled pan sounds like a bad idea.
Smart. The plastic parts, e.g., the transmission can warp and harden. I’ve even had bowls warp a little, so the spinner won’t get up to full speed.
I do, too.
You are far braver than I. Of course I know my sense of time.
I use flour sack cotton towels. I use them in baking when I am letting dough rise or shaping loaves. But my wife washes loads of lettuce and rolls it up in a sack cloth and then we put it in a plastic t shirt bag from the grocery and it will keep for weeks. You do have to crisp you heads of lettuce first.
To crisp, trim off the base of the stem of the head of lettuce/bunches of greens etc until you reveal moist layers. Then put the greens/lettuces in a basin of tepid water and let soak for 20 minutes. Put the greens top down in another basin to catch the draining water and put the basin and the greens in the refrigerator for an hour or two. Remove from the basin and store as you would. Even fairly wilty-looking greens will refresh wonderfully after crisping. The things you learn working every department in a Whole Foods. This is one of the least egregious things whole foods does to make you think tired product is fresh. One crisping is OK but doing it daily to fill the wet stand is deceit.
I do the same. I usually step out on the deck for the whirling in the towel part. It’s not as effective for me as a spinner, but I hate getting that thing out. It’s big and bulky, and as others have said, a pain to clean.
I liked my salad spinner but somehow about a year ago the outside went missing!
This is what is left.
Shrugs. In the market for a new one.
I have some Elfa carts in kitchen, drawers. It’s easy for me to store things like my salad spinner.
I have a Q for some of you. If you go out for Mexican food, do you think restaurants shred and wash the iceberg lettuce and spin it dry? I think not. And yet…
Or a roast defrosting in the sink overnight with an open kitchen window…
Well, I’ve has one help herself to two ribs from a cooked rack of baby back ribs that were resting on the counter. She was extremely precise and neat about it, though. Good manners …
If you don’t know about Webstaurant, they are a major vendor to the independent restaurant community.
Saw this at the MOMA store a few weeks ago, so you may not need the bottom at all, lol. (I gave in to the small oxo a while back and love it, if you must replace.)
I am curious about your example. Insufficiently dried lettuce would suck in any cuisine, no?
I was just thinking about this. I can’t remember getting lettuce at the Mexican places I go. Usually taquerias. I do get cabbage some times, like on fish tacos and pozole.
Yeah, Mexican street tacos generally don’t have lettuce on them. Or tomatoes (except as salsa). Or cheese.
Street tacos are filled with high-quality marinated meats (or vegetables). More often than not, the only toppings you’ll find on street tacos are the ubiquitous diced onion, coriander, of course lots of salsa.
Fish tacos Baja style of course come with shredded cabbage.