Subscribe via RSS

How to cut pineapple the right way: watch the video – Italian Cuisine


Cutting the pineapple will no longer be complicated with the help of La Scuola de la Cucina Italiana

Can you cut pineapple the right way?

Everyone keeps their secrets and their recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don'ts let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

Because pineapple is good

Pineapple is often identified as a food fat burning: it is its stem in particular to be rich in bromelain, a substance that helps digestion and improves the metabolism and the immune system, as well as having properties anti-inflammatory and to favor the reduction of the water retention.

Pineapple is an import fruit that we can find practically all the year, even if we usually associate it with summer, due to its high water content, mineral salts and its low fat content.
To understand if the pineapple is mature they are fundamental color is smell: it must not be green or brown, but must be characterized by yellow – orange nuances, and must give off its typical sweet scent.

How to cut pineapple

Pineapple can be used both in recipes desserts that salted, but the ideal is to consume it fresh. We can get some of them cubes for a fruit salad, cutting it as shown in the video. First of all, remove the leaves and the ends of the fruit. To avoid having to affect the peduncles one by one, make a cut deeper and remove them together with the peel. Cut the pineapple in half and remove the central part, harder and more difficult to chew.

Many other techniques and advice from our chefs await you at the cooking classes of La Scuola de la Cucina Italiana.

The secrets of beef cut – Italian Cuisine


It is not necessary to go to the restaurant to eat a good cut of soft and tasty beef! Here's how to prepare the cut at home

There cut it is a very tasty second course that is obtained with a quick cooking of a very precise meat cut known as entrecote, that is, the rib of beef, with or without bone, or even with the Florentine. In conclusion: cut of beef!
The perfect cut has a medium cooking, the important that has a crust on the outside and a pink heart.
The meat is served precisely cut in slices of a few millimeters of thickness, simply nappate with the cooking base and with different side dishes, from rocket and parmesan to baked potatoes.

Here are our tips to prepare a really succulent cut at home!

Asian Chicken Sandwich AND A Giveaway

Asian Chicken Sandwich AND A Giveaway

by Pam on April 25, 2013

I found this recipe on Use Real Butter[1] that looked too good to resist. I adapted it to use what I had on hand and to work best with our tastes. The sriracha mayonnaise was out of this world amazing and I can’t wait to try it on sandwiches and other things soon. The slaw had a nice soy and ginger flavor and the chicken was crispy and tender without being greasy. The combination of  the ingredients together was fantastic. My husband ABSOLUTELY LOVED these chicken sandwiches and even took the leftovers to work the following day. My kids both gobbled their sandwiches up and I didn’t leave a single crumb on my plate. These will definitely be on our dinner table again VERY SOON.

See the bottom of this post for the Giveaway information. Good luck!

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the panko adhere to the chicken. 

After the chicken has been in the refrigerator for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.  Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy. 

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



Print[2]

Save[3]



Asian Chicken Sandwich




Yield: 8

Prep Time: 15 min.

Cook Time: 15 min.



Ingredients:

Panko Crusted Chicken:

2 tbsp canola oil, divided
2 boneless skinless chicken breasts, cut in half lengthwise, cut in half again
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 cup of flour
1 egg
1 tbsp milk
1 1/2 cups of plain panko crumbs
Hamburger buns

Asian Cabbage Slaw:

2 cups of coleslaw mix (green & purple cabbage and carrots, shredded)
2 stalks green onions, minced
1/4 cup fresh cilantro, chopped
1 tsp fresh ginger, grated
1 tbsp soy sauce
Juice from 1/2 a lime
3 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds

Sriracha Mayonnaise:

1/2 cup of mayonnaise
Sriracha, to taste

Directions:

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the chicken.

After the chicken has been in the refirgerotor for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired. Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy.

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

GIVEAWAY:

    

Jennifer from Knotty Daughters [4] is giving one of my readers an apron of your choice from her website[5]. All you have to do to enter this contest is to comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 28, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Knotty Daughters.

Good luck!!!

 

References

  1. ^ Use Real Butter (userealbutter.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  4. ^ Knotty Daughters (www.knottydaughters.com)
  5. ^ website (www.knottydaughters.com)