How to choose and cook cucumber?

Cucumber preparation: avoid mistakes

The good choice

Choose it firm to the ends, very green, without spots, fleshy (between 400 and 600 g) but not too big: the smaller it is, the finer the seeds will be. And conversely, large seeds make it bitter and bland.

How to store it

Avoid keeping it for too long : 5 days in the vegetable drawer of the refrigerator. At room temperature, it dries out very quickly and loses its crispness. Remember to wrap the part that has been started in cling film.
Contrary to popular belief, it is not necessary to peel itbecause its skin contains pepsin, a substance that aids digestion.

The mistake to avoid

Don’t let it drain. It would lose its crunch and most of the minerals contained in its water. If, despite everything, you are worried about having trouble digesting it, remove its central seeds: cut it in 2 and scrape the seeds using a small spoon, taking care not to remove too much flesh.

How to cook cucumber?

Raw, it is most often eaten very cold.cut into slices, cubes, sticks (ideal for an aperitif), tagliatelle (thin it with a peeler), etc.
Cooked, it is rather “al dente”especially with fish or shellfish. A short cooking time highlights its flavor while retaining its crunchiness: sauté in a pan for 2 to 3 minutes in butter or olive oil (remember to remove the seeds so that it does not release too much water during cooking). In boiling water, count 2 minutes and 5 to 8 minutes for steaming. Also try eating it cut into sticks and cooked in tempura (Japanese fritters).

Quick cucumber recipes

To make a mix of cottage cheese, cucumber and herbs (tarragon, chives, dill), grate the cucumber with a coarse grater, then squeeze the flesh in muslin or paper towels to remove excess liquid.

To prepare a light vinaigrettethe cucumber flesh mixed into a puree with added balsamic vinegar, well salted and peppered, will replace the oil.
Light aperitif: empty cucumber sections with a Parisienne spoon and stuff them with tapenade, anchoïade, tuna mousse, etc.

Cucumber recipes around the world

In England: for tea time, small sandwiches made with white bread, butter, and sprinkled with cucumber slices.
In Greece: tzatziki, yogurt, grated cucumber and fresh mint.
In India: raita, yogurt, cucumber, tomatoes, cumin seeds.
In Lebanon and Syria: fattouch, a salad of herbs, cucumber, tomatoes, lemon and toasted bread.
In Spain: gazpacho, a chilled soup with cucumber, fresh tomatoes, olive oil, vinegar.
In Japan: in salad, raw-cooked marinated cucumber, with soy sauce, rice vinegar and wakame seaweed.
In Nordic countries: pickled, sweet and sour cucumber with cream and smoked salmon.

*Source Aprifel and cucumber from France