PINEAPPLE SLICE

Preparation Pineapple Slice

Details

Necessary ingredients

1. Pineapple 1.5-2 kg.

2.sugar 400-600gm.

3.sytrice acid (adequate).

Procedure

Flow sheet

1.At fast 1 or 2 kg weight fresh,well-cooked and calor mass washing

cling water.

4.Then pineapple knife hush water washed eye reliverance .First cut the top of the pineapple off using sawing motions with your knife.

5.Now cut down the sides until all holes, spikes, and spines are removed.

6.Next lay the pineapple on its side and cut 1/2 - 3/4 inch thick slices.

7.After you have your slices, take your shot glass in one hand and place it over the core or middle of each slice to remove the center. Put your other hand on top of the shot glass and now use your body weight to lean into the pineapple and cut through the cente.

8.Now place the newly cut pineapple slice in a container and refrigerate. Discard the centers and outside pieces of the pineapple.

DESSERT RECIPE: Pineapple Slice

1-1/4-cup graham wafer crumbs
1/4-cup butter, melted
2-eggs
1/2-cup soft butter
1-1/2-cup sifted icing sugar
1-tsp. vanilla
1-1/2-cup well drained crushed pineapple (19 0z can)
1/2-pint whipping cream

Combine graham wafer crumbs and 1/4 cup melted butter.
Take out 1/4 cup of this mixture and set aside.
Press remaining into a buttered 9-inch square pan.
Beat eggs well.
Add 1/2 cup butter, icing sugar and vanilla.
Beat until well blended and fluffy.
Spread over graham wafer crumbs.
Dry crushed pineapple on paper toweling.
Whip cream and fold into pineapple.
Spread carefully over butter-sugar layer.
Sprinkle with the 1/4 cup crumbs set aside.
Chill several hours.
Cut in large squares to serve.

pineapples

Named for its resemblance to a pine cone in English, this tropical fruit was originally discovered and domesticated in South America. Now cultivated in many tropical regions throughout the world, he pineapple plant is a member of a group of plants called bromeliads, or air plants. Their modified leaves and stems catch and store water, which the plant can then use as a resource. Pineapples can weigh up to 20 pounds, but average 2-5 pounds.

How to store:

At room temperature for up to 2 days away from light, or in perforated plastic in the refrigerator for up to a week

How to prepare:

Pineapple is delicious fresh in salads or desserts, as well as sauteed, grilled or broiled. It cannot be used fresh in gelatin mixtures because its natural enzymes will prevent the gelatin from setting (though canned is okay). The enzyme in pineapple is terrific at tenderizing meats, so use it as a marinade, but don't leave meat next to pineapple more than 10 minutes before serving or it will turn it mushy. It will also digest proteins in milk products, so again add to cottage cheese or yogurt just before serving. To prepare a fresh pineapple, cut a slice off the top and bottom, then cut the rind off the sides in wide strokes trying to leave as much flesh as possible while removing all of the "eyes." Then cut lengthwise and remove the core from each half.

Learn to Cut a Pineapple With Confidence

Few foods evoke the feeling that warm weather has returned like the pineapple, but even fewer foods inspire such quizzical reactions when it comes time to actually serve the thing. Instructables posts a guide to getting the most juicy yellow stuff out of that expensive (for moderate-climate buyers, anyway) purchase. You'll need a large, sharp knife and a small thin blade, but the author notes a bread knife and thin fillet or boning knife are the best combo. Need to cut for rings or slices? Check out one of my favorite one-purpose sites, How to cut a pineapple.

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