Cutting And Prepping Fresh Pineapple

22 03 2014

Fresh PineappleAs I was walking thru the produce section of Whole Foods with my friend, she saw fresh pineapples and asked if I knew how to pick. My retarded response was that they are all sweet!

The intellectual response is to pick a yellow skin pineapple and smell the butt for an aroma. Pineapples don’t really ripe any further after it has been picked. You can certainly turn the pineapple upside down to push the sugar towards the crown.

Rule of thumb, DO NOT buy a BROWN pineapple. It’s not fresh anymore – meaning that it’s been picked off the tree for quite some time. 

Now that you got the perfect pineapple, let’s start prepping it. Use a good sized sharp knife to cut off the crown and the butt of the laid down pineapple. If the skin is too tough for you to slice thru, poke the pineapple with the  pointy end of knife to make a slit. Then you can use the slit to slice thru. Sit it back up on the naked butt and start shaving off the skin horizontally. Try to keep the knife as close to the skin as possible. Best to preserve as much flesh as possible. After shaving all the skin off, if you are not a fan of those pineapple holes, cut them out.

The way I like to cut out the holes is diagonally with ending results of swirly pineapple. I tend to cut out two to three holes at a time using a small or parring knife to make the pineapple look pretty for the Kodak moment. 

After a quick rinse, cut the pineapple in quarters the long way. If you don’t like to eat the core, cut it out. If you are a health junky, eat the core – it contains the proteolytic enzyme, bromelain. This enzyme helps break down full proteins found in meat which supposively reduces the strain of the pancreas. I’m not a nutritionist, so don’t take my word for it. 

Anyhow, after slicing up the pineapple, soak it in salt water if you don’t want your tongue/mouth to burn/sting. I don’t know why, but it works! It’s like MAGIC! Soak it for at least 15 minutes. This process actually sweeten up the pineapple as well.





Dry Aging Steak at Home

21 03 2014

I love steak. I love juicy and tender steak even more. Silly me that I didn’t know I could dry age steak right at home! All you need is some paper towels, a rack and some fridge space.

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Go ahead a buy a slab of Mooo. Roll it in some paper towel. Then place it on a rack that goes in the coldest part of the fridge. When the towel gets a bit moist, switch the towel. On the forth day.. wah lah!

Put some salt and pepper at most 40 mins prior to cooking. I found that cooking steak in the oven give the best results. Turn the knob to broil on high and in the steak it goes. I only broil each side for a few minutes since I like my steak bloody.