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Green Tips
1. Reduce the strong odor
that results from cooking cabbage by dropping a whole walnut into the
cooking liquid.
2. Prevent lettuce from
browning when stored several days in the refrigerator by using a low
temperature setting (34- 36 degrees is perfect) and eliminate excess
moisture. Drain your lettuce well before storing.
3. Prevent red cabbage
from discoloring while cooking by adding 1 tablespoon of vinegar or
lemon juice to the cooking water.
4. Nutritionists recommend
cooking in stainless steel, enamel, or glass pans, because pans made
of aluminum or copper react with sulfur compounds in vegetables to create
unpleasant odors and flavors. It will also destroy vitamin C, folic
acid, and vitamin E.
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