I have been told (More than once!) That greens or cabage should be torn by hand before cooking and not cut up with a knife or scissors. Supposedly it somehow reduces their benifit as food? Is this true or just another urban myth? By the way, it is supposed to be okay to cut them up with a knife or scissors after cooking.
2006-12-12 06:13:26 · 4 answers · asked by tiggerdnepr 1 in Food & Drink ➔ Other - Food & Drink
Total myth.
Cutting greens with a knife will typically result in a "blackened" or "darkened" edge of the green...so I think that's where the myth came from.
2006-12-12 06:21:53 · answer #1 · answered by OMO 3 · 0⤊ 0⤋
The worst thing that will happen is the edges of the greens will "rust". It's harmless, just not great for presentation.
2006-12-12 06:43:49 · answer #2 · answered by chefgrille 7 · 0⤊ 0⤋
I have never heard that in my life and I have done it both ways just based upon convenience and nothing else.
2006-12-12 06:17:57 · answer #3 · answered by COACH 5 · 0⤊ 0⤋
its ok to cut it with a knife .. i cut with knives but sometimes you just gotta tear em.
2006-12-12 06:21:05 · answer #4 · answered by ? 2 · 0⤊ 0⤋