Before the arrival of winter, we have a preference for fresh and quick dishes to prepare even hot and elaborate dishes. Indeed, with the heat, the desire to eat and cook are very weak. We are content, therefore, with large salads: lettuce, arugula and nasturtium can be flavored with proteins such as eggs, meat, fish or dairy products and enriched with olives, carrots, cherry tomatoes, etc.
There are tips to keep lettuce fresh longer. Find out which ones.
The concern of salad lovers is that high temperatures make it ripen much faster than in the winter months. If not stored properly, lettuce plants will turn brown and wilt in a matter of days.
Whether it’s iceberg or romaine lettuce, lettuce needs care to stay fresh and crisp for even three weeks — yes, you read that right, 21 days. As revealed by Mike from Kitchen Tips Online, who provided a clever solution to a common problem.
Mike in a video exposed the following problem “What causes lettuce to turn brown or wilt right away? The answer is ethylene gas, which is naturally produced by lettuce and other plants when they start to wilt, or when the plant thinks it has been damaged, it immediately decomposes.”
The expert advised that to prevent the spread of ethylene gas, the plant should be completely wrapped in cling film. Thanks to the plastic, we also protect the lettuce from other sources of ethylene gas and delay the decomposition process and remember, if we buy lettuce in a bag, close the bag well immediately after consuming the desired amount.
Finally, it must be kept at the lowest temperatures inside the refrigerator, that is, in the bottom drawer, where fruits and vegetables are usually placed. Try these little tricks the next time you buy a salad and you will see that the leaves spoil very slowly.
Even bananas ripen quickly due to ethylene, this is the trick to keep them as long as the salad
Like lettuce, as bananas ripen they produce ethylene gas – the stem is primarily involved, which then spreads to the rest of the fruit to help it ripen. One method of preserving bananas is the popular plastic wrap technique.
Some people wrap the stem of a bunch of bananas in cling film to prevent ripening or at least slow it down. The real trick, however, is to separate all the bananas and wrap the individual stems: this way the ethylene gas will have far fewer points to escape from.
Another trick has been revealed, in addition to plastic wrap or airtight containers. However, it is always recommended to store fruit outside of the refrigerator. Only when the bananas have begun the ripening process is it good to put them in the refrigerator so that the cold preserves the fruit even more.
To get up to 15 days without spots on your skin, the best advice is to use spheres that absorb ethylene and place them in an airtight container… Try it and after two weeks the bananas will still be yellow and good.
Therefore, there is a quick and easy solution to preserve your salad, as well as its appetizing fruit, for longer.
read also The trick to keeping lettuce fresh and crisp for 3 weeks