Buying: Cucumbers are about 95% water which is why cucumbers are often found coated in wax or wrapped tightly in plastic - a more expensive protection - but ways to prolong the loss of moisture. The wax is edible, but rather unpleasant so these cucumbers should be peeled. There are a ton of different varieties of cucumbers in all sorts of shapes and sizes, bumpiness and knobbiness, but they pretty much taste the same - the names are often referred to the way they look or the way they are used. Lemon cucumbers for example are round and yellow, the burpless tasty green is obviously burp-free, pickling cucumbers have a thin skin so since the salt is easily penetrated they are used for pickling, and slicing cucumbers just have a thicker skin - but with a knife it doesn't really make much of a difference! Pick cucumbers that are firm - not soft and water logged - and not wilted from excessive water loss.
Storing: Moisture loss begins as soon as the cucumbers are picked so they should be eaten within 4 days. Because they contain so much water, store them lying flat on an even surface so that the water weight is evenly distributed. Alternatively, a cut cucumber can be stop in a tall jug with a little water at the base. Cukes can be stored in a plastic bag in the fridge, but in the warmest part. If the fridge is too cold or they are kept in the fridge for too long they will no longer be as cool as a cucumber.
Medical: Cucumbers have been known to encourage burping. This, as well as the cucumbers bitterness comes from cucurbitacins. In the plant, it is found in the roots, stems and leaves and becomes more concentrated if it is stressed from heat or lack of water and in the cucumber the compounds are concentrated mostly under the skin, so peel cucumbers if you are susceptible to burping! Many of the cucumbers today are grown in greenhouses to avoid cross-pollination so they are seedless, uniform, and not bitter.
Cukes also contain compounds which avoid water retention which is why they are often applied to lower swelling and cure burns. The high water content also contributes to helping skin appear to have a healthy glow.
Fact: women used to wear cucumbers around their waist if they were hoping to become pregnant.
Cooking: Peeling a cucumber is a personal preference - whether they don't mind the greasy wax coating or if they think there is more flavor in the skin or just like adding a bit of color to the dish. To easily remove the seeds, slice lengthwise and run a teaspoon down the middle.
Recipe:
crunchy crisp cucumber salad with chili chicken ramen with burst-pop-bang tomato salad
pickles!
creamychunky cucumber avocado soupdip
I'm not very good at following recipes - adjusting the measurements to my liking and depending on what I have in the kitchen to use - but the following three recipes were inspired by Ottolenghi's Plenty cookbook - which, although the pictures in the cookbook are seriously mouth-watering and mine definitely are not - I find the dishes turn out better by using them as inspirational guidance.
Cuke Salad w/ smashed garlic & ginger
3 tbsp rice wine vinegar
1 tsp sugar
2 tbsp extra virgin olive oil
2 tsp toasted sesame oil
1 small red onion, sliced thinly
2 knobs of ginger, peeled and cut
sea salt
3 large garlic cloves, smashed
3 med cucumbers, peeled cut in half and then on an angle into 1/4 slices
sesame seeds
bunch of cilantro tops, chopped
whisk the first four ingredients in a bowl to make the dressing. add the sliced red onion and toss to coat then let sit for an hour to soak and marinate.
add the ginger, salt, and garlic in a mortar and pound with the pestle until it is crushed but not pastey. scrape the mix in with the marinating red onion and toss together. add the cukes (I didn't peel mine but they seemed a bit tougher with the skin on), sprinkle with the sesame seeds and cilantro leaves. stir well and let sit for about 10 minutes. if serving out of that bowl, tip the bowl to get rid of some of the juices, otherwise lift the salad out of the bowl into another one leaving the juices behind.
Green Gazpacho
2 celery stalks
1 green pepper
2 cucumbers
1/2 green chili
4 garlic cloves
1 avocado
sprinkle of sugar
2 handfuls spinach/kale
3 tbsp sherry vinegar
1 cup extra virgin olive oil
3 cups water
2 handfuls ice cubes
salt and pepper
add the roughly chopped celery, pepper, cucumber, chile and garlic into a blender. then add the sugar, spinach/kale, vinegar, oil and water with half the ice cubes and some salt. puree until the preferred consistency and add some more water if needed. taste the soup for seasoning. add some more ice and puree. place in fridge and serve cold.
Medical: Cucumbers have been known to encourage burping. This, as well as the cucumbers bitterness comes from cucurbitacins. In the plant, it is found in the roots, stems and leaves and becomes more concentrated if it is stressed from heat or lack of water and in the cucumber the compounds are concentrated mostly under the skin, so peel cucumbers if you are susceptible to burping! Many of the cucumbers today are grown in greenhouses to avoid cross-pollination so they are seedless, uniform, and not bitter.
Cukes also contain compounds which avoid water retention which is why they are often applied to lower swelling and cure burns. The high water content also contributes to helping skin appear to have a healthy glow.
Fact: women used to wear cucumbers around their waist if they were hoping to become pregnant.
Cooking: Peeling a cucumber is a personal preference - whether they don't mind the greasy wax coating or if they think there is more flavor in the skin or just like adding a bit of color to the dish. To easily remove the seeds, slice lengthwise and run a teaspoon down the middle.
Recipe:
crunchy crisp cucumber salad with chili chicken ramen with burst-pop-bang tomato salad
pickles!
creamychunky cucumber avocado soupdip
I'm not very good at following recipes - adjusting the measurements to my liking and depending on what I have in the kitchen to use - but the following three recipes were inspired by Ottolenghi's Plenty cookbook - which, although the pictures in the cookbook are seriously mouth-watering and mine definitely are not - I find the dishes turn out better by using them as inspirational guidance.
Cuke Salad w/ smashed garlic & ginger
3 tbsp rice wine vinegar
1 tsp sugar
2 tbsp extra virgin olive oil
2 tsp toasted sesame oil
1 small red onion, sliced thinly
2 knobs of ginger, peeled and cut
sea salt
3 large garlic cloves, smashed
3 med cucumbers, peeled cut in half and then on an angle into 1/4 slices
sesame seeds
bunch of cilantro tops, chopped
whisk the first four ingredients in a bowl to make the dressing. add the sliced red onion and toss to coat then let sit for an hour to soak and marinate.
add the ginger, salt, and garlic in a mortar and pound with the pestle until it is crushed but not pastey. scrape the mix in with the marinating red onion and toss together. add the cukes (I didn't peel mine but they seemed a bit tougher with the skin on), sprinkle with the sesame seeds and cilantro leaves. stir well and let sit for about 10 minutes. if serving out of that bowl, tip the bowl to get rid of some of the juices, otherwise lift the salad out of the bowl into another one leaving the juices behind.
Green Gazpacho
2 celery stalks
1 green pepper
2 cucumbers
1/2 green chili
4 garlic cloves
1 avocado
sprinkle of sugar
2 handfuls spinach/kale
3 tbsp sherry vinegar
1 cup extra virgin olive oil
3 cups water
2 handfuls ice cubes
salt and pepper
add the roughly chopped celery, pepper, cucumber, chile and garlic into a blender. then add the sugar, spinach/kale, vinegar, oil and water with half the ice cubes and some salt. puree until the preferred consistency and add some more water if needed. taste the soup for seasoning. add some more ice and puree. place in fridge and serve cold.
green goop.
spiced red lentils with cucumber yogurt
1 cup red lentils
1 1/2 cup water
1 bunch cilantro
1 small red onion
2 1/2 inch ginger
4 cloves garlic
1 green chile
2 tbsp mustard seeds
4 tbsp extra virgin olive oil
2 tsp ground coriander
1 tsp cumin
1/2 tsp tumeric
1/2 paprika
2 bay leaves
1 tin diced tomatoes
sprinkle of sugar
salt
3/4 cups greek yogurt
2 tbsp extra virgin olive oil
1/2 lime
wash the lentils until cold water and then soak in 1 1/2 cups water for 30 minutes.
cut the cilantro leaves away from the stems. add the stems to a food processor and keep the leaves separate. add the stalks with the onion, ginger, garlic, and chile. pulse but do not pulverize to a paste.
put the mustard seeds into a large pot at med-high heat and when they begin to pop, add the chopped mix and the olive oil. simmer for 10 minutes, stirring, and then added the coriander, cumin, turmeric and paprika and bay leaves for another 10 minutes, stirring.
then, add the lentils and the tomatoes and sugar. simmer for 30 minutes until the lentils are cooked.
in a different bowl, combine the yogurt, cucumber, olive oil and salt. to serve, dish the lentils into a bowl and top with the cucumber yogurt. top off with some chopped cilantro and a squeeze of lime juice.
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