Here is a washed cucumber:
First, cut a piece off of the dark end:
Next, rub that piece around and around for several moments on the place it was cut off from. You will notice a milky exudate forming under the skin of the cut surface. After a few moments, discard the little cut off end and wash the white substance off under cold running water.
Now, your cucumber is ready to eat! No bitterness!
I showed this to my daughter who is here visiting. We both learned something new. Thanks Yolanda.
ReplyDeleteI learned that from Lisa when I worked at the greenhouse and I showed you. I was pretty skeptical at first but it really works.
ReplyDeleteYes! I remember! I think of her every time I do it.
ReplyDeleteI have been doing this to all my cucumbers, they have not been bitter, but who knows maybe they wouldnt have been anyway. I will do it just in case. Thanks for the tip. We were surprised at the foamy stuff it made. Some more than others.
ReplyDeletedebbieo, maybe you could do a little experiment, like cut the end off, take a bite on the side of where you cut it, then do the "milking," wash it and then see the difference in the taste?
ReplyDeleteI will try that, I was wondering how I might do an experiment like that. Good idea.
ReplyDeleteHi I am from South Africa and we grew up with this technique
ReplyDeleteMarLizMic, that is interesting! It wasn't common knowledge when I grew up. :)
ReplyDeleteIt's 5pm on a Sunday afternoon and was having late lunch with a little cucumber garnish. Recalled some ladies used to do this when i was a kid, so thought I'd randomly Google it. Yours was the first result. Interesting how cultures worldwide do this, and i can't quite find an explanation. From kl, Malaysia :)
ReplyDeleteWelcome, vanguardtheman! That is very interesting. Thank you for your comment. :)
DeleteLovely 🌹🌹🌹
ReplyDelete:)
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