262 Part 3 Ingredients, Preparation, and Presentation
be torn by hand rather than cut. This belief
probably originates in a time when all
kitchen knives were made of carbon steel.
Cutting leafy greens with a carbon steel
knife causes them to oxidize or discolor
and possibly take on a metallic taste. Since
today most chefs use stainless steel or high
carbon stainless steel knives, oxidation is
not a problem. In high volume commercial
kitchens, cutting lettuce with a knife is the
most efficient way to cut large volumes of
lettuce.
Washing
At home, lettuce is often washed by
running cold water over it. In a commercial
kitchen, lettuce and greens are washed by
submersion. Cut greens are put into a sink or
container of cold water that is deep enough
for them to be fully covered and float freely,
16-7. The product is stirred to help loosen
dirt or sand that will sink to the bottom. The
greens are lifted from the water and drained,
leaving the dirt and sand in the sink, 16-8.
16-7 Cut lettuce will fl oat as the dirt and debris sink to the bottom.
16-8 Clean lettuce is lifted out of water using a spider to allow water and debris to drain off.