Cooking Cucumber

I am sure cucumber must be a usual sight at the salad corners of the parties…And even in beauty salons…But did you know that a cucumber is even cooked and consumed and in fact cucumber seed oil is even used in cooking?

Well…if you didn’t then surely you’ve hit the right link…

As a matter of fact…which is though rarely known…Cooked cucumber is really good…To prove this…heat some peanut oil in a skillet or wok…Seed and slice a cucumber (peeled..if it’s not the English variety) and add it to the pan…Cook until it begins to brown…about two minutes…stirring frequently…Add minced garlic and soy sauce…Turn out into a bowl and stir in sesame oil…The result has the slippery crispness of cellophane noodles rather than the all….out crunch of a raw cuke….And like any cooked vegetable…it has intensified flavor…something a cucumber needs…

All of you must have encountered cooked cucumber only in Asian food…But to tell you…There’s a Korean cooked cucumber salad…and shredded cucumber…briefly stir-fried…is often found in the noodle dish chap chae….Fuchsia Dunlop’s Sichuanese cookbook Land of Plenty offers Spicy Cucumber Salad…in which the cucumber is briefly stir-fried…then served at room temperature…So I think there’s a real opportunity here for a chef with an independent streak to make us reevaluate our cucurbitaceous prejudices…

Light…refreshing and mild in flavour…the understated cucumber has been a long-standing favourite in salads but cucumbers are surprisingly versatile and can be used in a variety of ways from soups to sautees…I’ll give you a handy recipe of a soup…

Creamy Cold Cucumber Soup

4 servings…about 1 cup each
Active Time- 35 minutes
Total Time- 35 minutes

1 tablespoon extra-virgin olive oil
4 cups peeled, seeded and thinly sliced cucumbers…divided
1 1/2 cups vegetable broth…or reduced-sodium chicken broth
1 avocado…diced
1/2 cup low-fat plain yogurt
2 cloves garlic, minced
1 small onion…diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1/4 cup chopped fresh parsley…plus more for garnish

All you are needed to do is…Heat oil in a large saucepan over medium-high heat…Add garlic and onion…stirring occasional…1 to 4 minutes or until tender…Add lemon juice and continue cooking for 1 minute…Add 3 3/4 cups cucumber slices…broth…pepper…salt and cayenne….Bring to a slow boil…then quickly reduce heat and simmer about 6 to 8 minutes until the cucumbers are tender…

Pour the hot soup into a blender…Add avocado and parsley and blend on low speed until smooth…(Be careful when pureeing hot liquids)…Pour mixture into a serving bowl and stir in yogurt…Chop the remaining 1/4 cup cucumber slices…Soup can be served warm or refrigerated and served chilled…Garnish with the chopped cucumber and more chopped parsley…just before serving…

Nice…Now have a look at our reference links…

  1. Cucumber Oil by Sheen
  2. Cucumber Oil by BS
  3. Cucumber by DG