The pineapple (Ananas comosus) is a tropical plant with an edible fruit and the most economically significant plant in the family Bromeliaceae . The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Further, it is the third most important tropical fruit in world production. In the 20th century, Hawaii was a dominant producer of pineapples, especially for the US; however, by 2016, Costa Rica, Brazil, and the Philippines accounted for nearly one-third of the world’s production of pineapples . (from Wikipedia)
Nutrition
Raw pineapple pulp is 86% water, 13% carbohydrates, 0.5% protein, and contains negligible fat (table). In a 100-gram reference amount, raw pineapple supplies 209 kilojoules (50 kilocalories) of food energy, and is a rich source of manganese (44% Daily Value, DV) and vitamin C (58% DV), but otherwise contains no micronutrients in significant amounts.
So how should we cut the pineapple ?
Bite into fresh pineapple and you can almost taste the sunshine. But the pineapple’s spiky crown, the tough, prickly rind — a whole pineapple can seem inhospitable, an impenetrable fortress. So we rarely bother to buy them. But we should. Because a fresh pineapple is easy to cut up. And so worth it.
Here’s a simple step-by-step for cutting up a whole fresh pineapple. No mad knife skills required. Just a cutting board and a sharp chef’s knife.
First , we should know how to choose a nice pineapple .
There are three things to look for when picking out a pineapple at the market:
The crown should be bright green
The rind should be firm but yield to slight pressure
The base of the fruit should smell fragrant
Next comes the focus
There are five steps to cut a pineapple .
Step one :
Cut the top
Step two :
Cut the end
Pro Tip: If you like, use the pineapple crown as decoration for your fruit platter. Or plant it in your garden!
Step three :
Trim the Sides
Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.
Step four :
Slice the pineapple in half lengthwise . Lay down each pineapple half on the flat cut side , and cut it in half lengthwise again .
Step five :
Remove the Core
Slice the peeled pineapple in half from top to bottom. Slice again lengthwise into quarters. And then slice off the core from each quarter.
Last , I’ll introduce a chef’s knife to cut pineapple .
Shun Knife Shun Classic 8″ Heavy Chef’s Knife
Features
Proprietary VG-MAX cutting core with 34-layers (each side) and stainless Damascus cladding
Rockwell Hardness: 60-61; hand-sharpened Japanese double-bevel blade angle 22° (each side)
D-shaped ebony PakkaWood handle is strong, durable and resists moisture
Full tang provides strength and balance; hand wash with gentle dish soap
Handcrafted in Seki, Japan with a limited lifetime warranty
Description
The Shun Classic Heavy Chef’s Knife offers a 22° cutting angle instead of the 16° cutting angle of the rest of the Shun Classic line. This less-acute edge provides additional strength that helps when tackling heavier foods, for example winter squash or large heads of cabbage. Nevertheless, this knife shares the thinner blades and beautiful construction of the rest of the Shun Classic line. It’s perfect for a wide range of kitchen tasks, from slicing, dicing, and chopping to rocking cuts.
The Shun Classic line features beautiful Damascus-clad blades with D-shaped ebony PakkaWood handles. The razor-sharp blades offer top performance. Shun’s proprietary high-performance VG-MAX steel provides incredible edge retention. Blades are handcrafted of durable clad with Damascus stainless steel, ground and bead-blasted creating a flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to hold. Handcrafted in Seki, Japan with a limited lifetime warranty.
Why choose YIERCITY
We do professional knife set retail and wholesale business. We hope to be your stable global supporter and partner.
We are an enterprise integrating factory and trade, specializing in the design, manufacture and sales of high-quality knife sets.
We always make every effort to ensure the quality of each set of knives.
Why choose YIER Knives
● The complete knife set contains all kitchen knives.
● Delivery from the local warehouse, within 3 days.
● Manufactured in our own factory, cost-effective.
● Transparent acrylic knife holder, like a work of art
● Excellent materials, safe and durable.
● Free returns
● We listen to customer needs and feedback.
For the chef’s knife, there are many wrong protection measures, let us understand and pay attention to it together .A kitchen knife is one of the most valuable tools you can use when preparing food.
Pretty much every dish you make will begin with using a chef’s knife.
By treating the knife well, you can keep it in great condition, which you will appreciate as you invest more in a quality Japanese chef knife.
Here we identify some of the most common knife care mistakes so that you can avoid them.Chef’s knifeYou should hand wash your kitchen knives.If you have a knife with a thinner blade, like most Japanese knives, then the movement of the dishwasher along with the other dishes can easily ruin the blade’s edges.
Food grade cutting boards from composite materials are easy to sanitize.Never store the Knife with Other UtensilsNever store your kitchen knives with other utensils in a drawer where they’re not held securely.
We recommend using wooden knife covers called sayas that will offer excellent edge protection while preventing any residual moisture from being trapped against the blade.Chef’s knifeIf you have made these mistakes, maybe your knife has been damaged, do you want to change it?MAC Chef Series Best Asian Chef’s KnivesFeaturesHigh carbon Chrome Molybdenum Vanadium steel blade for better edge-retention; easy to sharpenLight-weight due to the lack of a bolster and the thin blade eases stress on your hand and armCompletely tapered from spine to edge, creating a V-shaped blade that glides through cuts with easePerfectly balanced weight distribution creates a sense of comfort when holding the knifePakkawood handle has the look and feel of natural wood and lasts much longerMade in Japan with a 25-year warranty; 60 Rockwell hardness; 15° blade angleChef’s knifeDescriptionThe MAC Chef Series Asian Chef’s Knife has the lightest weight of all MAC Chef’s Knives.
Making a small investment in a good set of knives is cheaper than buying a bunch of knives individually, and many sets come with appealing extras like steak knives, shears, and more.In order to help you choose the best knife set for your needs we have provided an in-depth article on the best knife set under 100 USD.
Here are three valuable tips on how to choose the best knife set under 100.Consider the Materials Used to Make the KnifeKnives can be made from a wide range of materials, including stainless steel and high carbon steel alloy.
Where possible, it is advisable to go for knives with blades forged with high carbon stainless steel.
That is, unless you want prematurely dull blades and put permanent stains on them or risk knife handles that rust and fall apart.This is as true for thousand-dollar knives as it is for the best knife sets under $100.3.Be Realistic.We’re not here to sell you the idea that you can get a set of professional-level knives for under 100 dollars.
For a life-long set, or even for a single fancier chef’s knife, you’re going to have to bust through a $100 budget.That said, you can get a really decent set of knives for under 100.
You can also have your knives professionally sharpened, but sharpening them yourself is a great skill to learn if you plan on cooking regularly.5.Beware of Gimmicks.You can find knife sets that promise they’re “non-stick” or “self-sharpening,” but take these claims with a grain of salt.
Western chef knives have two common blade shapes, French and German.
The German style knife is deeper and more continuous along the entire blade; the French style edge is straighter at the end and then bends upward to the tip.A Japanese gyuto (牛刀ぎゅうとう), gyūtō), which literally means “beef knife”, is the Japanese version of French (or Western) chef’s knife.
It should inspire confidence, not instill fear.
Bottom line: choose the style that suits you.Balance: “Perfect balance” is in the hands of the beholder.
If it feels uncomfortable to press on the back of the handle or the blade, then it may not be for you.
A 6-inch chef’s knife can provide an element of agility, like a paring knife, but it’s not enough when dealing with a lot of work or cutting large pieces (such as watermelon).How to hold a chef’s knifePlease pay attention to the non-knife and the way of holding the knife in the photo.For non-swordsmen:Curl your fingers underneath to protect your fingertips.The thumb and little finger are behind the other fingers.The side of the blade (but not the edge) rests on the middle knuckle of the non-scalpel hand.
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