Thermomix® Tips To chop lettuce, place leaves in mixing bowl, cover with water (approx. 35 oz) and chop 10 sec/speed 4. Then drain through Varoma dish.
Shredded Lettuce
Place prepared lettuce into mixing bowl and shred 3 sec/speed 3. Store in refrigerator until ready to serve.
With the Thermomix® Cutter, you can perfectly slice and grate cucumber, potatoes, and other fruits and vegetables, for stunning salads, oven-baked dishes, and tons of your other favourite recipes. Effortless cutting with exceptional results - all in one disc!
A food processor can help create uniform pieces of shredded lettuce, but you can also shred lettuce manually using a knife or box grater. If using a box grater, core the lettuce then slice it into quarters prior to shredding.
But it really doesn't make a difference whether you tear or cut; lettuce turns brown at almost the same rate, give or take a day. The exception to this is when people use a knife that isn't clean, causing bacteria to form on lettuce; in this case lettuce browns quickly.
Chop. Turn your TM6 into a vegetable chopper! With the chop function, you can finely chop or dice onion, garlic, carrots, and other hard vegetables.
Tearing allows leaves to break along their natural fault lines, rupturing fewer cells and reducing premature browning.
Just give your vegetables a once over and remove any eyes or roots from your potatoes, and cut larger root vegetables into similar-sized pieces. Your Thermomix® and Blade Cover & Peeler will do the rest. Use pieces of the same size and thickness to peel carrots.
Lettuce shredders make quick work of processing lettuce for salads and garnishes. The largest ones can process a whole head of iceberg lettuce with one press, while others can handle a half or a quarter of a head at once.
Rip the lettuce rather than cutting it. Ripping the romaine leaves will often damage and bruise the lettuce less than cutting it with a knife. Rip the lettuce into large chunks if you wish to store it for a longer period of time. This will cause less damage to the lettuce, preventing it from browning as quickly.
Before you begin, remove any bruised or damaged outer leaves on the lettuce head. Then, thoroughly wash the lettuce, shaking to remove any excess moisture.
What Is the White Sap? The white sap is a milky fluid made of latex that's naturally found in the lettuce and is completely harmless. The botanical name for the substance is lactucarium, which comes from lactus, the Latin word for milk (the botanical name for lettuce is lactuca sativa, which also stems from this word).
Proper air circulation and a small amount of moisture will keep your lettuce crisp and fresh. The easiest (and most effective) way to do this is to line a sturdy glass or plastic container with a few paper towels, then scatter your greens on top. Top with a matching lid and refrigerate.
In Europe, however, the timing of salads are a little different. European-trained chef Karl Guggenmos explains that in France, diners believe that a green salad consumed after a main course can assist with digestion. “Since salads are rich in fiber, they will aid in the digestion of the food eaten before.
As long as you're staying within lettuce's optimal growing conditions, you can harvest from each lettuce plant at least three or four times in a season using the cut-and-come-again method, and about two to three times using the ponytail chop method (but you'll get more leaves with each harvest this way).
Method 1: Cut Just Above the Base
With a sharp knife in one hand, use your other hand to grip all the leaves on a lettuce plant. Cut off the leaves about an inch and a half above the base. The basal point, where the leaves form, will remain intact below the cut, so new growth will emerge.
When cutting lettuce with a metal knife, the edges of the lettuce will turn a light rusty brown after it is stored for a short time. The plastic lettuce knife is efficient at slicing the lettuce and eliminates the edges from turning brown.