Archive for the Peeling Category

Tip of the Day: How to cut a Pineapple!

Posted in ASIAN COOKING 101, Fruit & Veggie Selections, Peeling on May 7, 2010 by Meals of Asia

  • Start with a ripe pineapple. When purchasing, look for nice color both in the leaves and the skin. Check for ripeness by lifting the pineapple by a single leaf (choose a leaf toward the top). If the leaf comes out, it’s ripe.
  • Try this test several times on the same pineapple. Avoid buying pineapples whose skin is easily indented, which may mean they are overripe. Also, the pineapple should have only a very light scent. A heavy scent is also a sign of overripeness.
  • Now lay your pineapple on a counter or table. If you are planning to carve the pineapple into a “boat”, turn it to find the most attractive and stable way for it to lay (will it lays flat, without tumbling over?). Also, choose the side with the best looking leaves.
  • Rotate the pineapple slightly. Using a serrated knife, begin to make a slice (no more than 1/4 of the pineapple) down along the side to remove the skin. Note: Do not cut the leaves.

Thank for sharing, Darlene!

Tip of the Day: Cut Hard-boiled Eggs Smoothly

Posted in Peeling on April 14, 2010 by Meals of Asia

To prevent the egg yolk from breaking when cutting, dip knife in cold water for a few seconds then cut the egg.

Tip of the Day: Keep garlic skin from sticking to your hands!

Posted in Peeling on April 13, 2010 by Meals of Asia

To keep garlic skin from sticking to your hands when peeling, soak the garlic flakes in water for 5 minutes before peeling.

Tip of the Day: Scrape that ginger EZ!

Posted in Peeling on March 31, 2010 by Meals of Asia

Scraping ginger with a thin aluminum spoon is an easy way to taking off its skin. Scrape the ginger with the edge of a spoon; the thinner the spoon, the sharper the edges are.

Got tips and tricks you’d like to share? Email me at thao2@wisc.edu. Thank you!