(Aug. 19, 2022) Personal preference is a key component of cooking. But what prompts subjectivity to the point of conclusion?
One’s taste buds certainly determine our likes and dislikes, but there is a psychological factor that cannot be denied. Our heritage, tradition and family favorites influence our choice of foods.
With that thought in mind, theme allows purpose to emulsify with knowledge. The humble cucumber is often ignored, but its roots lie deeply in American cuisine.
Before we continue, let us take a brief look at the history of cucumbers for more familiarization.
Cucumber belongs to the Cucurbitaceae family. Watermelon, pumpkin and squash also belong to this family.
Native to India, cucumber is one of our most ancient vegetables. Cave excavations have revealed that cucumber has been grown as a food source for over 3,000 years.
Early cucumbers were probably very bitter because of compounds they contain called cucurbitacons. These natural defense compounds act to repel insects and other pests.
Cucumbers are available year-round with a peak season from May to August. Although great progress has been made by plant breeders to eliminate the bitter compounds, sometimes bitterness can still be an issue.
Gardens are overflowing with fresh veggies, and cucumbers are no exception. Cucumber salads are refreshing and variance of the side dish are numerous. Let us explore this simple but delicious dish.
The first issue at hand is the type of cucumber one uses.
Specificity comes into play and is the foundation for the salad.
Pickling and English cucumbers are tastier than the garden variety readily available in grocery stores, but they are also softer in texture. Since the cucumbers will be marinating in a dressing, a softer consistency may not be your best bet.
On the other hand, pickling and English cucumbers have thinner skins which are more pleasing to the palate. The seeds are not as large and inductive for a more enjoyable experience.
Choices are not subject to steadfast rules, and depend on the individual cook.
Believe it or not, but the slicing of a cucumber is of the utmost importance. Slicing the cucumber at an angle is suggested for beautification purposes. A sharp knife is understood for precise cuts.
The dressing for the salad is the next consideration. A creamy or vinegar-based dressing are the most popular options.
If you prefer a creamy-based dressing, following is a basic recipe that can be made on the fly.
Combine ¾ cup sour cream, 1 tablespoon heaping of mayonnaise,1 tablespoon freshly squeezed lemon juice or vinegar, ¾ teaspoon fresh dill, a few sprinkles of white sugar, salt and pepper to taste, and a touch of milk if needed to thin out the dressing.
Mix well and combine with 1 cup of cucumber slices and 2 green onions that are thinly sliced.
The key to a vinegar-based dressing is the ratio of vinegar to water. The cucumbers are bland and the dressing needs a kick.
I prefer 2 parts vinegar to one part water. That being said, apple cider vinegar has a strong taste whereas rice vinegar is milder.
Adjustments may be necessary to please one’s taste buds. A few pinches of white sugar, salt and pepper complete a basic vinegar-based dressing.
If one wants to jazz up the recipe, consider adding dill, crushed red pepper flakes, or mustards seeds.
Cucumbers and thinly sliced onions are the main components of this dish. However, shavings of raw yellow squash, zucchini and celery add a whole new dimension to the salad.
Shavings of red, yellow, or orange bell peppers can also be added for color and taste. A mandoline creates paper thin slices and can be purchased for as low as $15.
Cucumber salad recipes are generally passed down by word of mouth and are a delightful way to preserve the past. Heirloom recipes with a modern twist ensure memories from the heart will continue the path of time. Enjoy!
1 small yellow squash, ends removed
several sprinkles of white sugar
½ teaspoon crushed red pepper flakes (optional)
kosher salt and black pepper to taste
1. Partly peel the cucumber, leaving strips of the skin. Using a very sharp knife, cut the cucumber at an angle into thin slices.
2. Using the sharp knife, cut the celery at an angle, again into thin slices.
3. Using a mandoline, slice the onion, squash, zucchini and bell pepper into very thin slices.
4. In a medium plastic container, mix the vinegar, water, sugar, mustard seeds, red pepper flakes, salt and pepper. Add the sliced vegetables, celery leaves, and secure the container with the top. Shake and refrigerate until ready to serve.
5. When ready to serve, shake the container again, and serve accordingly.
Secret Ingredient – Memory. “Sometimes you never know the value of a moment until it becomes a memory.”
Your comment has been submitted.
There was a problem reporting this.
Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language. PLEASE TURN OFF YOUR CAPS LOCK. Don't Threaten. Threats of harming another person will not be tolerated. Be Truthful. Don't knowingly lie about anyone or anything. Be Nice. No racism, sexism or any sort of -ism that is degrading to another person. Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts. Share with Us. We'd love to hear eyewitness accounts, the history behind an article.
A steady rain in the morning. Showers continuing in the afternoon. High 81F. Winds SSW at 10 to 15 mph. Chance of rain 70%.
A few showers early with mostly cloudy conditions late. Low 71F. Winds SW at 10 to 15 mph. Chance of rain 30%.
Intervals of clouds and sunshine. A stray shower or thunderstorm is possible. High 84F. Winds SW at 5 to 10 mph.
Sorry, there are no recent results for popular videos.
- It costs you nothing! - Create your own user profile - Comment on articles - Submit calendar events - Submit news tips - Save your favorite articles - Follow your favorite authors - Submit classified ads Register today to take advantage of these benefits and more!