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Celtuce

 
Celtuce

quoteleft When cut at the right moment, when they are 10-12 inch high, celtuce stem is crisp and crunchy with a slightly bitter taste. quoteright

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Kitchen secrets/Cooking tips

Roasting of Peppers

Most recipes instruct the cook to roast whole peppers under the broiler until blackened.The uneven shape of a bell pepper means that one part always burns while another remains undercooked .We prefer to flatten the peppers before roasting, which lets then cook evenly and makes them much easier to peel.As an added bonus , the seeds can be removed before roasting, not after, when your hands are slippery and the seeds stick to everything. 1.Start by removing a 1/4-inch thick slice from the top and bottom of each pepper.Remove the stem from the top lobe.Reach into the pepper and pull out the seeds in a single bunch. 2.Slit through one side of the pepper, then lay it flat, skin side down.Slide a sharp knife along the inside of the pepper to remove all the white ribs and any remaining seeds.

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