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Ask cook: Correct way to cut lettuce

POSTED: May 15, 2013 1:00 a.m.

Question: It used to be forbidden to cut lettuce with a knife. Only tearing by hand or cutting with a plastic knife was acceptable. But now I see TV chefs regularly chopping lettuce with a regular knife. What is responsible for this change in thinking?

Answer: Whenever I tear lettuce, I remember a salad dressing commercial from the 1970s, where a mother tells her daughter, “Never cut the lettuce — always gently tear it.”

I hope someone told that kid the news: There’s no reason not to cut lettuce. (You don’t have to wipe mushrooms one by one either.) While people used to think cutting lettuce leaves with a metal knife would make them brown more quickly, we now know that’s not true.

A Cook’s Illustrated report on plastic lettuce knives found lettuce cut with a metal knife showed very faint browning on the edge after 12 days, while lettuce cut with a plastic knife browned slightly after 13 days, and hand-torn lettuce lasted 14 days. And who keeps salad around for two weeks?

What is probably responsible is there are now more sources of information. We don’t have to depend on word of mouth (and salad-dressing commercials). I looked through books for professional and home cooks dating back to the mid-1990s and all were already dismissing the old rule on not cutting lettuce.

Email questions about food and cooking to Kathleen Purvis at kpurvis@charlotteobserver.com.


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