Tag: Cut

How to cut the mango and use it in the kitchen – Italian Cuisine

How to cut the mango to porcupine


Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s 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.

Cut the mango it can be difficult due to its hazel, very large and firmly attached to the pulp. Watch the video to learn how to do it quickly and easily!

How to cut the mango

The easiest way to clean the mango it consists first of all in peeling the fruit, removing the rind with the help of a potato peeler. Once this operation is finished, it will suffice divide the fruit into three portions: the two cuts must be made so as to contain the entire core in the central portion. At this point, the two stone-free ends can be cut at will.
Don't waste not even a bit of fruit: remove the pulp around the stone from the central portion!

How to cut the mango to porcupine
Mango: hedgehog cut

One of the most famous cuts of mango is the one a porcupine. If you want to serve it this way, you can avoid peeling it in advance and proceed directly to cutting. Once you have made the two halves with no stones, make crossed oblique cuts on them, without touching the peel. To get the cubes, press on the peel, pushing the pulp out, and serve natural.

The properties of mango

The major properties of this fruit are due to the presence of lupeol, a powerful one antioxidant able to counter cancer cells, promote blood circulation and slow down skin aging. many vitamins: vitamin A, which is good for teeth, eyes and mucous membranes; vitamin C for the immune system; vitamin B, with beauty benefits, in particular for the treatment of acne, skin and dry hair. Thanks to betacarotene, Mango is ideal during the summer to stimulate melanin and is considered an ingredient against stress and depression.

Mango in the kitchen

Mango is a exotic fruit definitely suitable for salads and i dessert fresh and original, but reserve surprises even in savory preparations, for example in the salads or grilled, in combination with fish. Below, ours recipes with mango favorite.

To learn many other tricks in the kitchen, discover the courses at La Scuola de La Cucina Italiana.

Pretzel Turtles

Pretzel Turtles

by Pam on December 19, 2013

When I saw the pretzel turtles on The Pioneer Woman’s[1] site I knew I had to make them! Who can resist salty pretzels with caramel and milk chocolate? My kids were having a couple pals over for a play date after school so I surprised them with these tasty and fun snacks. Needless to say, they all loved them! I think they thought I was pretty cool for a few minutes… maybe.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the pretzels evenly on the silpat mat lined baking sheet. Top each pretzel with a piece of unwrapped caramel.

Place into the oven and bake for 4-5 minutes, or until the caramel is just starting to melt. Watch carefully! Side Note: See what the caramel should look like in the picture below before you add the pecans). Remove from the oven and carefully place a pecan on the center of each caramel, pushing lightly.

Place into the refrigerator to set. While they are in the refrigerator, place the milk chocolate chips in a glass bowl and place into a pan of water over medium low heat. Stir often until melted. Turn the stove off.

Remove the tray from the refrigerator then remove the pretzels from the tray to a plate. Spoon 1/2 tablespoon of the melted milk chocolate onto the silpat mat then place the pretzel on top and push lightly. Repeat.

Once they are all done, place the rest of the melted milk chocolate in a small ziplock bag. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each turtle.

Place the tray back into the refrigerator for 15-20 minutes to set. Remove from the refrigerator and let them sit at room temperature for 20-30 minutes. Side Note: If you try to eat them right out of the refrigerator the caramel will be really hard and it will be difficult/painful to eat. Trust me. Enjoy!



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Pretzel Turtles




Yield: 20+



Ingredients:

Mini pretzels
Caramels, unwrapped
Pecan halves
1 bag of milk chocolate chips

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the pretzels evenly on the silpat mat lined baking sheet. Top each pretzel with a piece of unwrapped caramel.

Place into the oven and bake for 4-5 minutes, or until the caramel is just starting to melt. Watch carefully! Side Note: See what the caramel should look like in the picture below before you add the pecans). Remove from the oven and carefully place a pecan on the center of each caramel, pushing lightly.

Place into the refrigerator to set. While they are in the refrigerator, place the milk chocolate chips in a glass bowl and place into a pan of water over medium low heat. Stir often until melted. Turn the stove off.

Remove the tray from the refrigerator then remove the pretzels from the tray to a plate. Spoon 1/2 tablespoon of the melted milk chocolate onto the silpat mat then place the pretzel on top and push lightly. Repeat.

Once they are all done, place the rest of the melted milk chocolate in a small ziplock bag. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each turtle.

Place the tray back into the refrigerator for 15-20 minutes to set. Remove from the refrigerator and let them sit at room temperature for 20-30 minutes. Side Note: If you try to eat them right out of the refrigerator the caramel will be really hard and it will be difficult/painful to eat. Trust me. Enjoy!



References

  1. ^ The Pioneer Woman’s (thepioneerwoman.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Dry-Rub Chicken with Honey Barbecue Sauce

Dry-Rub Chicken with Honey Barbecue Sauce

by Pam on July 9, 2013

This was a quick and easy Cooking Light[1] recipe that we all enjoyed. I adapted the dry-rub to work with what I had on hand and it turned out super flavorful. I liked the sauce – it was simple and delicious. I served this chicken with the Garlic-Parmesan Grilled Corn on the Cob[2] and the Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins[3] for a tasty and healthy meal.

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired.  Enjoy.

 



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Dry-Rub Chicken with Honey Barbecue Sauce




Yield: 2-4

Prep Time: 10 min.

Cook Time: 20-25 min.



Ingredients:

Chicken:

2 boneless skinless chicken breasts, cut in half
Paprika, to taste
Steak (or chicken) seasoning, to taste (I used Montreal Steak Seasoning)
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste

Honey Barbecue Sauce:

1/2 cup of ketchup
Juice of 1 lemon
2 tbsp cider vinegar
2 tbsp honey
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Garlic-Parmesan Grilled Corn on the Cob (www.gordon-ramsay-recipe.com)
  3. ^ Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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