1.
 Red bell peppers, which are fully ripe bell peppers, not only add a splash of vivid color, but a greater source of vitamin A than green or yellow peppers. They are also an excellent source of vitamin C. |
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2.
Don't freeze cabbage, lettuce, or other raw leafy greens, cucumbers, or radishes - they'll be mushy when thawed. |
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3.
To seed a tomato before chopping, cut tomato in half crosswise and gently squeeze each half to remove seeds and extra juice. |
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4.
Lettuce will keep longer if you store them in paper bags instead of cellophane. |
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5.
When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness. |
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6.
You should not cook mushrooms in aluminum pans because the mushrooms will darken. |
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7.
Do not overcook the Green Leafy Vegetables as they lose their color . |
8.
Capsicum - Remember fresh ones have a taut shiny skin. Stale ones have wrinkles and may show soft patches of discoloration.
Cucumbers: These should be firm, with the skins taut and shiny. Stale ones are flabby when touched. |
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9.
Brinjal - Before purchasing see this should be firm but not hard. It should have a full, shiny and unwrinkled skin. |
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10.
Carrots- Always remember they should be firm and free from blemishes. There could not be any soft patches. Buy young carrots. |
