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Preparing Lettuce

post #1 of 6
Thread Starter 

Hi folks,

 

Have thoroughly enjoyed reading through the forum and appreciate the valuable advice. For a salad bar concept I am working on, I need to prepare reasonably large amounts of washed and cut romaine and iceberg lettuce in advance for use throughout the day.

 

Could anyone advise me whether the following procedures are suitable and how long will the cut lettuce last:

 

1. Core and rinse lettuce leaves in colander using cold water.

2. Spin dry in salad spinner.

3. Cut into bite sized pieces.

4. Refrigerate in sealed, large plastic cambro type containers with damp paper towel over top.

5. Transfer to smaller containers for use on the line throughout the day.

 

Some people have mentioned using a few tablespoons of salt when washing to kill bugs, is the necessary?

 

Any other advice or tips would be appreciated!

 

Thanks.

post #2 of 6

There's always a problem with cut lettuce in that it starts to oxidize right away.

You say you are going to cut it AFTER spinning?????

Why not before?

 

Keeping lettuce fresh for one day's use should not be a problem.

After it is cut, washed and spun dry it should be kept as dry as possible as water is the enemy.

Never store lettuce in water.

I think you'll be just fine...

post #3 of 6

Even though I will not eat iceburg lettuce in a salad  ( only on a  on a BLT ) to me its like tasting solid water.

I find that by not cutting it with a metal knife keeps it from turning color.Either pull it a part or using a plastic salad knife is better . I also put any leftover salad greens very dried in a plastic bag and try and squeeze out all air.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 6

I don't clean iceberg lettuce, I only remove the outer leaves.  The inside seems clean to me.  But I too hardly use iceberg lettuce.

 

I prepare romaine lettuce the day before by soaking in water with a little vinegar or vegetable spray, then resoaking and then chopping and spinning dry.  I then re-spin with a paper towel then throw it out and replace with a dry paper towel.  I keep doing this until the paper towel comes out relatively dry.  Then I place in the fridge covered until the next day.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6

 

 

I have seen Romaine lettuce come in with mud all over it, I would wash all lettuce.........................Chefbillyb

post #6 of 6

Absolutely wash all lettuce.  For one thing you don't know the nature or purity of the previous source of water [ahem] moisture.  For another thing, rinsing in cold water crisps the lettuce.  Don't use any sort of knife to cut it, as anything but the sharpest knife will bruise the lettuce along the cut.  Tear by hand, then wash at the last possible minute -- even if that's the morning of -- dry thoroughly, preferably with a spinner. 

 

If you don't want to go to the trouble of doing it right, which is understandable, buy bagged salad greens.  All but the worst quality bagged greens are fresh, crisp and clean; and they'll hold for a long time.

 

BDL

 

 

 


Edited by boar_d_laze - 11/22/11 at 2:53pm
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