Why We...cure Mar­rows

Condé Nast House & Garden - - GOURMET -

Mar­rows con­tain a lot of wa­ter, which can cause it to get mushy when cooked. We turned to a trick we use with mois­turerich veg­eta­bles such as cu­cum­bers and eg­g­plant: Toss raw halved mar­rows with salt and let it sit for at least ten min­utes (and up to 30) to draw out some liq­uid. This also sea­sons it from the inside out, con­cen­trat­ing the flavour.

mar­i­nated mixed mar­rows with hazel­nuts and ri­cotta

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