Kitchen Tips & Techniques
Fresh Pineapple
What to look for when buying:
Pineapples are a versatile, sweet & acidic, fruit. Look for a pineapple that seems heavy for its size. Pull out a leaf located at the bottom of the pineapple's crown. If the leaf pulls out easily, the pineapple is ripe. Do not buy a pineapple that has been bruised or has browning leaves.
Preparing:
Cut off the crown of the pineapple.
Cut the pineapple into slices approximately ½ inch thick.
After rings have been sliced, use a small knife to cut off rind.
Remove any "eyes" from the rind that may remain.
To core the pineapple, use a knife or an apple corer.
Storing:
Do not refrigerate a whole pineapple; instead keep it at room temperature. Prepare a whole pineapple within 2 days after purchasing. Fresh pineapple that has been sliced, peeled, or otherwise prepared can be sealed in an airtight container and refrigerated for 2-3 days.
Tip:
A creative way to present your pineapple and other summer fruit is to use the pineapple as a bowl. One pineapple will provide 2 bowls.
Remove any brown and/or discolored leaves. To create a base, cut a thin slice from each half of the pineapple.
With a large cutlery knife, cut the pineapple (including the crown) in half.
Remove the core of each pineapple half by creating a V cut from top to bottom of the core. After completing a V cut, slice each end straight across, remove core.
Using a curved, serrated knife, remove the fresh pineapple from each half.
Cut pineapple into chunks and place in the pineapple bowl.
Add other fresh fruits if desired. A pineapple bowl can also be used to hold cold salads and desserts.
Carrots
What to look for when buying:
Carrots should be bright in color and firm. Discard carrots that show signs of sprouting or are becoming soft.
Preparing:
Wash carrots under cold running water.
Larger, older carrots should be peeled. Trim ends off using a sharp paring knife.
Use a vegetable peeler (as shown) or a sharp paring knife to peel off skin. Younger carrots do not need to be peeled, though you may need to trim the ends.
To Julienne carrots for salad topping or a simple garnish:
Begin with a clean, peeled carrot. Slice four sides of the carrot to create a rectangle.
Cut carrot lengthwise into approximately 1/8 inch slices.
Stack the 1/8 inch slices and, again, cut lengthwise into approximately 1/8-inch strips.
Storing:
Carrots should be stored in the refrigerator. They stay fresh from 1 to 3 weeks depending on the age of the carrots. Condensation will cause them to spoil. To prevent spoilage from condensation, store them in a perforated bag or wrap them in a paper towel. Storing carrots next to other fruits and vegetables will cause them to age. Carrots can be frozen, but whole carrots need to be blanched prior to freezing. They will keep in the freezer for up to 12 months.
Tip:
Garnish your salads or main entrée with a carrot curl.
Before slicing, use a vegetable peeler to cut a strip of the peeled carrot.
The carrot strip must be rolled and secured with a toothpick. Place in a cold glass of water in the refrigerator.
Wait 2 to 3 hours and remove from water. When toothpick is removed, the peel should remain curled, stretch the curl out and place on the plate as a colorful garnish.
Cucumber
What to look for when buying:
Cucumbers are best young, firm and vibrantly colored. Older cucumbers tend to be bitter. Discard those that show sign of yellowing or are becoming soft.
Preparing:
Wash cucumber under cool running water. Cucumbers are typically eaten with the skin on unless the skin has become extremely thick and waxy. The seeds only need to be removed if they have become hard or the recipe recommends that they be removed.
To seed a cucumber:
Slice cucumber in half.
Scoop seeds from center of cucumber with a teaspoon.
Storing:
Cucumbers that have not been peeled or sliced can be stored in the refrigerator for up to one week. Cucumbers that have been sliced or peeled can be stored in the refrigerator for 3-4 days and should be placed in an airtight bag to prevent its odor from spreading to other foods. Freezing is not recommended, as cucumbers tend to become mushy.
Tip:
Most summer salads include cucumbers as one of the main ingredients. Rather then simply slicing the cucumber, cut into julienne strips or use a melon baller to make your salad distinctive. Cucumbers balls are also a great garnish for salads or desserts.
Begin by slicing the cucumber in half.
The seeds should remain in the cucumber for sufficient flesh. With a melon baller, make balls with the flesh of the cucumber.
Place the cucumber balls in your salad or use as a garnish.
Use a small cookie cutter to create garnishments for your salad or entrée.
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