The right size of zucchini
But which ones to choose? Here are a few tips.
From the outset, we have to admit that zucchini is a very pleasant summer vegetable, but it doesn't have a very pronounced taste.
But in its early stages, when it's not too big, the taste is still there, with a delicious crunch.
The problem, so to speak, is that both the taste and the crunchiness will diminish, while the size will increase.
Put another way, the larger the zucchini, the less flavor it has, and the greater the volume of its center and seeds in relation to its flesh.
So what's the "right" size?
A great chef, Alain Dutournier, used to say that beyond 15 cm (6 inches), a zucchini is of no interest (gustatory).
Here are a few tips to help you make your choice:
The smaller the zucchini, the crunchier and tastier it is, so try to limit yourself to a maximum size of 15-20 cm.
There are 2 exceptions, however: 1) for stuffed zucchinis, you can go (a little) beyond this size, to facilitate filling with the stuffing, and 2) for a soup.
The larger the zucchini, the more seeds you'll need to remove from the center.
When the zucchini is small, you can't feel them, but in a large one, they have to be removed because they're too big/hard.
Even very small zucchinis, as big as your finger, are interesting.
A delight to bite into, dipped in a lemon mayonnaise for example.
Unfortunately, many amateur gardeners are unaware of this taste/size ratio, and allow their zucchinis to grow to impressive sizes, thinking they're doing the right thing...
To sum up: the smaller the zucchini, the better. Ideally, the maximum size is around 15-20 cm.
With vinegar?
When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?July 15th 20264114.7
Congratulate the chef
You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .July 7th 2026697 25
Cut twice as fast
When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.May 21th 20262,0105
The other use for bowl scraper
Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.May 9th 20261,8313
The strange foam of potatoes in milk
As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?April 26th 20262,2155
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...April 16th 202140 K4.5
Soup vs. potage
It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...April 9th 202213 K
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...June 19th 202315 K5
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20258,4615
Congratulate the chef
You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .July 7th 2026697 25
Receive an e-mail as soon as this page is modified or receives a new comment.