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  • Melissas Produce

    Avocados, Removing the Flesh

    To carefully cut the avocado in half, place washed fruit on a non-skid cutting board and cut around the fattest part of the fruit. Twist the two halves to open and reveal pit.Remove the pit by gently squeezing the fruit,...

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  • Melissas Produce

    Blackeyed Peas, Preparing

    In an uncovered 3 quart saucepan, bring 2½ cups unsalted water to a boil.Add 11 ounce package of Blackeyed Peas. Return to a boil. Reduce heat and bring to a gentle rolling boil for 8 - 10 minutes or until...

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  • Melissas Produce

    Blanching

    Blanching is often used to pre-cook dense vegetables for stir-frying, and to remove any metallic taste from canned vegetables.You can also use blanching to remove the skin from nuts and onions.Prior to blanching small pearl and boiler onions, carefully cut...

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  • Melissas Produce

    Bouquet Garni

    A tied bunch of fresh herbs used to season a long-cooking dish such as soup, stews, or stock. Tying them together makes for easy removal. The classic bouquet contains a few springs and stems of thyme and parsley as well...

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  • Melissas Produce

    Chile Burn Relief

    Dairy products best soothe the chile afterburn for tongues---and this is the one time, happily, when the thicker and fattier the dairy, the better.So if you're going to try some fiery flavors, stay within arm's reach of some milk, yogurt...

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  • Melissas Produce

    Chile Peppers, Handling Fresh

    When handling fresh chiles, it is a good idea to wear rubber gloves to protect your hands against capsaicin, the potent chemical in chiles responsible for their heat.Another method of protecting your hands is to rub your fingers with vegetable...

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  • Melissas Produce

    Chiles, Rehydrating Dried

    Soak chiles in enough hot tap water to be completely submerged, stirring them every few minutes, making sure they are plumping evenly.Usually 15-30 minutes is enough time to make them pliable, much longer and the flavor begins to weaken.The soaking...

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  • Melissas Produce

    Chinese Eggplant, Flash Frying

    Heat oil to 350 degrees F.Slowly add eggplant to oil and cook for 15 to 30 seconds. Drain excess oil from eggplant on paper towel.Ready to be stir-fried.This process is known as flash frying.The purpose is to maintain the color...

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  • Melissas Produce

    Chopsticks, How to use

    Chinese, chopsticks are called fai jee, which means "quick little boys". With a little practice you'll find that chopsticks are surprisingly easy to use, and they're just right for plucking the perfect mouthful of Chinese food. Start by placing one...

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