At my kitchen we're working on a dish with braised romaine but no one is happy with the color of the final product (kind of a greenish-gray). It's tasty but not a feast for the eyes. I'd like to see it a deep, or even lighter green. Any suggestions?
With E. coli back in the news, we thought we'd share the best way to wash and dry your lettuce. While this will not wash away E. coli, it will effectively reduce the amount of dirt, pesticides, and bugs in your food.