Cucumber: how to choose, prepare and store it
The cucumber is one of the most popular vegetables in the world, and its varieties are adapted to different uses in the kitchen.
There are dozens of cucumber varieties. Some are ideal for eating fresh, while others have a firmer flesh and are used for pickling, a category developed to preserve a crisp texture after processing.
Choose cucumbers that are firm to the touch, as this is the best indicator of freshness. Discard any that are soft, wrinkled, or have bumps, spots, or blemishes on the surface.
Supermarket cucumbers often have a thin wax coating that protects them during transport and helps them last longer. Before eating them, it's advisable to wash them thoroughly or peel them.
When the size is right and the seeds are fully ripe, many cooks prefer to remove them, because they can affect the texture and flavor of the dish.
Whether or not to peel them depends on the intended use. If they are cut into large pieces, it's best to peel them, especially if the skin is thick. When sliced thinly, the skin adds texture and flavor, and varieties with thin, tender skin can be eaten unpeeled, provided they have been thoroughly washed.
They are usually stored in the refrigerator's vegetable drawer, either loose or in an open plastic bag. Although they last for several days, their high water content limits their shelf life.
Proper storage helps maintain its crisp texture, freshness, and flavor, resulting in better results with every recipe.
