- Tags:
- Cleaning / Cooking / Cucumbers / lifehacks / Vegetables
Related Article
-
The Must-Have Kawaii And Very Efficient 100-Yen Items for New Year’s Ōsōji (Big Cleaning)
-
Turning Japanese convenience store bread into gourmet French toast
-
How to get scolded when someone makes you cookies
-
When Japan’s octopus wieners go wrong, they get downright terrifying
-
How to keep your air spray nozzles from blowing off
-
Japanese chef’s just 15 minute milk mochi recipe makes a mouthwatering delight
As embarrassing as it can be, sometimes it turns out we've been doing things in the kitchen the "incorrect" way the entire time.
Fortunately Japanese Twitter user Tetsu (@tetsublogorg), a produce manager at a supermarket who often shares helpful little-known cooking tips and tricks for preparing vegetables, has some advice on washing your cucumbers that seems to be taking many on Twitter by surprise.
Tetsu claims that not only is it a proper way to prepare your cucumbers, but it also elevates their taste to a flavor profile that fits cooking better and may surprise you if you're not familiar with it. He shared the easy method to Twitter to pleasant surprise and shock, with many saying they hadn't known they'd been doing it wrong the whole time:
The first step is to cut off the top nub/stump of the cucumber.
Source: @tetsublogorg
After that turn it upside down like so and use the cut-off stump to scrub (in a circular motion) the exposed stump for about 30 seconds. Doing so will release a white scum-like liquid.
Source: @tetsublogorg
According To Testsu, this helps clean the cucumber efficiently but also strips of it of its harsh flavor, making it more versatile in cooking.
Source: @tetsublogorg
When eating cucumbers, please remove the harshness and eat it, please remove the harshness and eat it, please remove the harshness and eat it!"
1. Remove the top stump.
2. Rub the exposed top with the cut off stump for about thirty seconds.
3. A white liquid will then come out of the cucumber, so please wash that off.
Cucumbers that have this harshness washed away taste completely different. The harsh taste and astringent flavor completely go away, and it becomes much more cooking friendly for use with seasonings.
Please try it out!"
According to Tetsu, cucumbers today carry a far less acrid taste than they did in the past, but it still makes a big difference in taste when preparing them like this. People were wowed in the comments, saying this was the first they'd heard of the method and looking forward to trying out their "true" taste.
More of Tetsu's helpful cooking tips and tricks can be found at their blog.