It happens to us all. You pull out some veggies you were planning to use in a dish and discover that they’re not exactly at their peak. And you wonder what to do . . .
Some time ago, I wrote about reviving carrots and celery. But here’s an even better tip.
If you’re going to be cooking the vegetable in any sort of a liquid, you don’t need to revive it before using it.
Now, I’m not talking about something that’s moldy or slimy. Those do have to be thrown out.
But usually the problem with “yucky” veggies is that they’ve lost a lot of water. That’s why carrots and celery get limp and also why potatoes get soft. Onions and mushrooms just plain look dried out as will peppers.
Anything that is just dry will reabsorb the water as it cooks. And the funny thing is that often the flavor is even better as it’s more concentrated — I know that’s the case with mushrooms!
While I don’t deliberately let veggies get past their prime, the reality is that it does happen. While I used to just them out if they looked “dried up” now I’ll try using them as long as they’re not rotten, moldy or slimy. And I’ve been pretty surprised at the results!