Posts Tagged ‘Kitchen Tips


Kitchen tips

Tips on Peeling and Trimming Fruits



· CITRUS FRUITTo peel completely: cut a slice from the top and from the base.
Set the fruit base down on a work surface. Using a small sharp knife,
cut off the peel lengthways in thick strips. Remove the colored rind
and all the white pith (which has a bitter taste). Cut, following the
curve of the fruit.
To remove rind: use a vegetable peeler to shave off the rind in
wide strips, taking none of the white pith. Use these strips whole or
cut them into fine shreds with a sharp knife, according to recipe
directions. Or rub the fruit against the fine holes of a metal grater,
turning the fruit so you take just the colored rind and not the white
pith. Or use a special tool, called a citrus zester, to take fine threads
rind. (Finely chop the threads as an alternative method).
· KIWI FRUIT– Follow the citrus fruit technique, taking off the peel in thin
lengthways strips.
· APPLES, PEARS, QUINCES, MANGOES, PAPAYAS– Use a small sharp knife
or a vegetable peeler. Take off the peel in long strips, as thinly as
· PINEAPPLE– Cut off the leafy crown. Cut a slice from the base and set the
pineapple upright. With a sharp knife, cut off the peel lengthways,
cutting thickly to remove the brown “eyes” with it.
· BANANAS, LYCHEES, AVOCADOS– Make a small cut and remove the peel
With your fingers or a knife.
· PASSION FRUIT, POMENGRANATES-Cut in half, or cut a slice off the top.
With a spoon, spoon the flesh and seeds into a bowl.
· STAR FRIUT (CARAMBOLA)– Trim off the tough, darkened edges of the five
· RHUBARB– Cut off the leaves and discard them (they are poisonous). Peel off
any tough skin.
· FRESH CURRANTS (RED, BLACK and WHITE)-Pull each cluster through the
prongs of a fork to remove the currants from the stalks.
· FRESH DATES-Squeeze gently from the stalk end to remove the rather tough


Kitchen tips

KITCHEN TIPS: Preparing Salad Greens


Preparing Salad Greens:
· In preparing salad, do not stick to the usual iceberg lettuce, cabbage or spinach. Try out other lettuce varieties such as: endive, chicory, dandelions or urugula. A combination of several leaves makes for an exciting salad.
· Wash leaves then drain. Dry the leaves by wiping or rubbing against a towel or using a salad spinner.
· Keep the dried leaves in the chiller until ready to use.
· Add the dressing just before serving so that the leaves won’t wilt at once.
· Add just enough dressing so as not to overwhelm the greens.

*image courtesy of


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