Very Clean Veggies

You may have noticed that our recipes utilizing bagged salad greens call for them to be "thoroughly washed." We added this phrase to our editing style after outbreaks of E. coli in spinach and salad. While rinsing under running water offers some protection against unsafe bacteria, Test Kitchens Food Scientist Kristi Michele Crowe, PhD, offers some better suggestions.

"Make a solution of 1 1/3 cups 3% hydrogen peroxide and 2 2/3 cups distilled water, and keep it in a spray bottle in the kitchen," Kristi advises. "Sprite the greens with the solution, rinse with running water, and then spin or pat them dry. Replace the solution once a week. It is an effective, budget-friendly solution to both expensive vegetable cleaners and to bleach, which the processors use."

The peroxide solution works well on other vegetables, too, but Kristi says a good old-fashioned vegetable brush (used only for cleaning produce) and distilled water are good weapons against harmful bacteria. -DONNA FLORID

HOT GRILLING TIPS

Whatever you're grilling will taste better and stick less if you cook it on a clean, well-oiled grill grate. Spraying the grate with vegetable cooking spray is a good method-as long as the grill is cold and unlit. Spraying a hot grate over flames is not a smart plan. So if your grill is hot before you remember to lubricate it, try this method: Fold a paper towel or an old, clean dish towel, and moisten it with vegetable oil. Using tongs, rub the oily towel over the hot grill. It works like a charm and prevents possible flame-ups.

For a superclean grill, lay aluminum foil, shiny side down, on the grill rack. Fire up the grill, close the lid, and let the grill burn until the rack is covered with ash. Remove the foil, and brush the rack with a wire grill brush. Then the grate will be ready for oiling and cooking.

ONE GREAT MARINADE

Many years ago a chef gave me a recipe for Orange-Soy-Ginger Marinade that was wonderful on grilled tuna. Overtime, I discovered it is also delicious on chicken, pork, and beef. Such a find was too good to keep to myself, so I thought I'd share it with you, along with a recipe for using it on a flank steak.

Orange-Soy-Ginger Marinade

MAKES ABOUT 1 CUP

PREP: 15 MIN

¼ cup soy sauce

¼ cup dry sherry

¼ cup olive oil

2 Tbsp. grated orange rind

¼ cup fresh orange juice

2 garlic cloves, chopped

1 Tbsp. minced fresh ginger

1. Stir together all ingredients. Use immediately, or cover and chill up to 1 week.

*¼ cup orange juice may be substituted.

Marinated Flank Steak

MAKES 4 SERVINGS

PREP: 5 MIN., CHILL: 2 HR., COOK: 5 MIN., GRILL: 18 MIN.

2 lb. flank steak

Orange-Soy-Ginger Marinade

2 tsp. brown sugar

Vegetable cooking spray

1. Place flank steak in a shallow dish; pour marinade over steak. Cover and chill at least 2 hours or up to 8 hours. Remove steak from marinade, and pour marinade into a small saucepan. Stir in brown sugar.

2. Bring marinade to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 3 to 4 minutes or until slightly thickened. Remove from heat.

3. Coat cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Place steak on cooking grate, and grill 10 minutes; turn and grill 8 more minutes or to desired degree of doneness. Serve with marinade.

Copyright Southern Progress Corporation May 2007
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