The blog of cooking-ez.com

Cleaning endives


Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we know where they come from.

How to wash/clean them efficiently? That's what we'll see in this post.
8,880 5 3.6
Grade this page:

Last modified on: March 24th 2020

Keywords for this post:EndivesCleaningSoilSandAdvice
Cleaning endives
When it comes to cleaning, the classic way is to cut the base, then remove the leaves from around the endive, until you have a very clean vegetable. Classic, but not great, the loss is important, especially if the endive comes from the sand, you have to remove a lot of leaves (too many), to have one ready to be used in a recipe.

Can we do better?

Yes, it is better to wash it in fact, before trimming it, but this washing should not be done like for another vegetable, by soaking them in water for example. On the contrary, on the one hand they get waterlogged if you do that, but on the other hand a small part of the sand that was on the turn will end up in the endive, and when tasted it will crunch under the tooth very unpleasantly.

No, here's the thing, in fact it's better to proceed like this: Run a trickle of warm water from the tap, and put the endive underneath one by one, with the head down, like this:

nettoyage endives




This way, the sand goes into the sink, the endive does not get waterlogged, and the peeling after drying with a cloth, will consist in removing 1 or 2 leaves from the turn, not more, or even none.

You will note that on the photographs they are red endives, with the season alas even shorter, but which are less bitter than the yellow ones, and of a superb esthetics which make it possible, inter alia, to make a little of decoration in your receipts/plates at little expenses.

One last point about the plastic endive from the supermarket, you have probably noticed that they are absolutely clean, not a grain of sand or dirt. Is it normal knowing that it comes from the earth or sand? To look like this on the shelves, you have to imagine that they must have received a shock treatment, probably not neutral, which have scoured them, or even more. In short, trust your local grower who plants locally.


To sum up: Wash your endives under a trickle of warm water, upside down, before drying them and trimming them.


Back to top of page

Lasts posts
 The super powers of cornstarch
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
233 January 14th 2022
The return of the
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
1,170 December 18th 2021
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
1,5375 November 27th 2021
Cooking scallops
Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
3,4155 November 23th 2021
The peak of the apple season
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
1,5855 October 23th 2021
Other pages you may also like
Drawing a pattern in pastry
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
9,1703.4 May 23th 2019
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
206K 23.6 June 23th 2021
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
118K4.3 June 16th 2021
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
47K4.2 March 15th 2019
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
92K 13.7 November 6th 2012
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page