Because metal sometimes imparts a slightly unpleasant flavor to fruits and vegetables, avoid metal bowls when mixing or serving salads. China, glass or prepared wooden bowls are best.
To season an unfinished wooden salad bowl, rub the inside and outside with salad oil until the surfaces can absorb no more. Let stand overnight. Then wipe dry and use. Bowls prepared in the way can be washed like any other bowl, but not soaked. Give them an occasional oil rubbing a few times a year.
Particularly in hot weather, try chilling the large salad bowl, the individual serving plates and the salad before bringing it to the table. Your guests will be in for a crisp surprise.
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