Expert Cooking Advice From X Teri, Noted Chef
As a noted expert in the field of cooking, I’ve figured out the whole “Roasted Cucumber Slices” thing.
I made some today with lemon juice and Tajín. Dawn at least tried them when I said, “They evoke the taste of fried green tomatoes.” She popped one in her mouth and immediately puckered up. She then reminded me she doesn’t like fried green tomatoes. I’m glad Fannie Flagg is still alive, otherwise, my wife’s reaction would have earned her a downgrade in reputation.
If you’re interested, I deviate wildly from most of the recommended websites in regards to roasted cucumber slices. Some sites recommend low temperatures such as 170 for longer times. Ain’t nobody got time for that.
First, heat the oven to at least 400. Spray a metal cooking sheet with your favorite cooking spray.
As much as I love parchment paper, you don’t need it for this unless your cucumbers are more desiccated than the mouth of a starving vampire.
(Real men will note that they should use axle grease for the cooking sheet. But on the other hand, real men don’t know how to cook roasted cucumber slices: it’s in the rule book under “No.”)
Before putting the seasoned cucumber slices on the pan, heat it in the oven for 3-4 minutes. You should also count to 180 in a foreign language while you wait. It won’t help you cook any better, but it will give you a pretentious air necessary to be regarded as a “good cook.” (And not the “Breaking Bad” kind of cook, either, no matter how pretty Blue Ice is in the summer sunlight.
I prefer using smaller cucumbers. Wash them but don’t peel them. Only people who think limited-edition collector’s plates peel their cucumbers. Just don’t do it. Slice the cucumbers into very thin slices. You shouldn’t need an electron microscope, so don’t fret about how thick they might be. Whatever you think “thinly sliced” means, do that.
So help me god, if anyone mentions using a mandoline to slice the cucumbers, I will come to your house and shave the hindquarters of your favorite pet. Mandolines are simply not permitted in American households. If you have one, please stop reading now, get your mandolin from the kitchen, then throw it out the back door wherever you live.
For additional points, chop as quickly as humanly possible. Try to do it like that android on the “Alien” movie did the knife trick around fingers. Professional chefs worry too much about safety in the kitchen. We’ve been eating for thousands of years and no one has gotten seriously injured yet. Note from the lawyers: that last statement is false, so unless you are Republican, ignore that last part.
In a bowl, (the slices – not you), splash the slices with lemon juice as if you are doing a Catholic mass on Saturday morning. Add whatever seasoning you wish: curry powder, lemon pepper, Tajín, cheese sprinkles. If you aren’t sure, try it on there. Cucumbers are cheaper than opinions at a NASCAR rally.
Place the cucumber slices on a single level on the warm cooking sheet. Do not make neat rows or patterns when you do this. It annoys normal people to see neatly arranged things we’re all going to eat anyway.
Put the pan in the oven. (Where else would you put it?)
Don’t do anything for 10 -14 minutes. At 10-14 minutes, keep a cautious eye on the slices. They will turn from almost crispy and tinged with brown to flaming to the ceiling if you blink too long. Personally, I love almost everything even if it is burned. But for you normal people out there, you need to be cautious. Except for the pyros: you guys can set the oven for 500 and leave it for 4 days if you want. (You only live once.)
One thing you need to understand about roasted cucumbers slices is that they simply don’t taste the same once heated and dried. If you take the time to make these and anyone in your family refuses to try them or appreciate the effort, borrow a gun if necessary and repeat your request that they at least try these delicious slices of heaven. Fire a warning shot if you don’t notice a dramatic increase in enthusiasm as your loved ones stuff their faces with these things.
As a bonus, if you make them as I indicate, they are very low in calories.
You’ll note that your life is suddenly awash with happiness and peace. It’s an inevitable change once you start following my cooking advice. 450 Ukrainian diplomats can’t be wrong.
PS: If you don’t trust me, you can Google recipes for these yourself. Be warned, though. There are a LOT of weirdos on the internet these days, some of whom are masquerading as good cooks.