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  2. How to wash fruit with vinegar - AOL

    www.aol.com/wash-fruit-vinegar-144030166.html

    How To Wash Vegetables With A Vinegar Solution. You can use the same vinegar solution to clean vegetables. For veggies like eggplant, zucchini and squash, spritz them as you would the large fruits ...

  3. How Bad Is It To Eat Unwashed Fruits & Vegetables? - AOL

    www.aol.com/bad-eat-unwashed-fruits-vegetables...

    How To Wash Vegetables Scrub root vegetables like potatoes and carrots with a vegetable brush under running water. A thorough rinse for vegetables with smooth skins, like tomatoes or cucumbers ...

  4. 10 of the most common food-safety myths, debunked - AOL

    www.aol.com/lifestyle/2015-09-10-10-of-the-most...

    3) When cleaning my kitchen, the more bleach I use, the better There is actually no advantage to using more bleach than needed. 4) I don't need to wash fruits or vegetables if I'm going to peel them

  5. Fruit and vegetable wash - Wikipedia

    en.wikipedia.org/wiki/Fruit_and_vegetable_wash

    Neither the U.S. Food and Drug Administration nor the United States Department of Agriculture recommend washing fruits and vegetables in anything other than cold water. [3] [4] To date, there is little evidence that vegetable washes are effective at reducing the presence of harmful microorganisms, though their application in removing simple dirt and wax is not contested.

  6. Blanching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blanching_(cooking)

    The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

  7. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage. Using clean, sanitary surfaces and tools, free of debris, chemicals, standing liquids, and other food types (different from the kind currently being prepared, i.e. mixing vegetables/meats or beef ...