Which cucumber do you prefer to use when making Tzatziki?!


Question: Tonight I used an English Cucumber with my recipe for the first time and it's so watery. :( I've got it resting with some salt so hopefully that'll help.


Answers: Tonight I used an English Cucumber with my recipe for the first time and it's so watery. :( I've got it resting with some salt so hopefully that'll help.

I prefer the flavor of English cucumbers, so I scoop out the middle with a melon baller to remove the more watery portion. I chop the remainder and never have a problem with too mush liquid. Hope this helps.

Good luck!

I really like Lebanese cucumbers - they're so firm and flavorsome.

They're the only ones I use.

English Cucumbers

Tzatziki

Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped fresh mint or dill plus additional sprigs
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper

Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups





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