I thought I would share it anyway for anyone who might find it interesting to know the way things are done here at least if you are a foreigner when it comes to preparation of produce.
Before you cook your veggies and fruit here in Honduras, you need to be sure to clean them properly to ensure that you do not get sick.
What I have been doing after purchasing my groceries is washing them all at once so that they are done for a few days. I have to admit I do not enjoy this process as it is very time consuming especially if you have purchased a large amount of produce. It also uses a ton of bottled water. The other day I used an entire 5 gallon bottle.
Below is the way I have been trained by Judy in the cleaning of fruits and veggies.
Cleaning fruits and vegetables
Vegetables
and fruits with hard skins
The first thing you have to do is examine your fruits and
vegetables for cracks. If you find any, do not use this procedure; use the
procedure for leafy vegetables below
Vegetables and fruits with hard skins such as peppers,
tomatoes. Zucchini, carrots. Lemons. Oranges, apples etc….. can all be washed
in HOT soapy tap water
Do NOT soak them
in soapy water.
Wash them quickly and rinse
thoroughly in hot tap water.
Place them in a bowl big enough to allow PURIFIED water to
cover them.
Let them soak in a solution of 5 drops of microdine to 1
gallon of water for 20 mins.
If the tops or sides of the vegetables or fruits are not
under water, rotate them after the 20 mins and soak for another 20 minutes
Rinse well in Purified water (after the 20 minute solution
soak)
Place in to a clean bowl with some paper towel in the bottom
to drain the remaining water.
You can remove the paper towel after completely drained
Eat and Enjoy!
Leafy
vegetables
The first thing you have to do is examine your fruits and
vegetables for debris or bugs. If you find any, either throw it out or if it’s
not a lot you have an option to use it after cleaning.
YOU WOULD DO THIS SAME PROCEDURE back in Canada but here you
just have to be a little more careful.
Vegetables and fruits that are leafy or porous such as
lettuce, basil, cilantro, parsley, strawberries... can NOT be washed in HOT
soapy tap water.
They must be cleaned individually (one leaf at a time, one
strawberry at a time) in PURIFIED WATER.
Rinse and clean until you know it looks good such as no more
debris or brown colored water.
Wash them quickly and rinse
thoroughly in PURIFIED water.
Place them in a bowl big enough to allow PURIFIED water to cover
them.
Let them soak in a solution of 5 drops of microdine to 1
gallon of water for 20 mins.
If the tops or sides of the vegetables or fruits are not
under water, rotate them after the 20 mins and soak for another 20 minutes
Rinse well in Purified water (after the 20 minute solution
soak)
Place in to a clean bowl with some paper towel in the bottom
to drain the remaining water.
You can remove the paper towel after completely drained
CAUTION!!!! Do not over soak things like strawberries/
blackberries as they will become very SOOGY.Soak time for these I usually
reduce to 15 mins and always make sure they are under water.
A small plate helps keep them down under.
Eat and Enjoy!
Onions/
garlic/ Potatoes
Anything that has peeling skins on that you are going to
cook or fry can be washed in hot soapy water if you wish. (Onions/ garlic)
“Or”
Vegies with skins that peel can be carefully peeled and cut
without washing. (Onions / garlic)
It’s your choice
I always wash my potatoes in tap water only as I am going to
cook them.
Cook all vegetables in purified water
When you are in doubt do the wash. J
Now for Cake Decorating
Since we have moved here I have made two cakes. The first one I noticed nothing unusual as it was a mix and the icing was canned. By the way it was a flavour I had never seen in Canada....Key lime cake mix and key lime frosting. The frosting was AMAZING! I could have eaten it right out of the can.
Jake had his 15th birthday the other day and as usual I wanted to make him whatever cake he wanted. It's been the tradition since the kids came to live with us over ten years ago.
I baked the cake and adjusted the temperature accordingly because we are living in a higher altitude. I made my fail proof buttercream icing. Normally I have to add a little extra liquid or more vanilla to this recipe to whatever consistency I need at the time. However once the icing was made; I noticed it was not the same consistency at all. I ended up having to add more icing sugar and more flour because it was not thick enough.
Icing sugar here in Honduras is not the same texture as it is in Canada or the States. It is almost granulated and the finished result although delicious, was quite gritty...not smooth the way one would think buttercream should be. Welcome to Honduras!
Next time I need to remember to add a lot less liquid and try and tweak the recipe to perfection. I will be sure to have fun trying anyway!
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