FoodReference.com Logo

COOKING TIPS & HINTS SECTION


Cooking & Kitchen Tips & Hints - Measurements, Shopping Hints, Serving Ideas, etc.

Home       Food Articles       Food Trivia       Today in Food History       Recipes       COOKS TIPS       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

 You are here > Home

 

COOKING TIPS

Pancakes to Pumpkin Seed Oil       Pancakes       Panko       Papaya       Paprika       Parmesan Cheese       Parsley       Parsnips       Passion Fruit       Pasta       Pastry       Peaches       Peanuts       Pearl Onions       Pears       Peas       Pecans       Pepper       Peppers, Chili       Peppers, Sweet       Persian Melon       Persimmons       Pies & Tarts       Pineapples       Pine Nuts (Pignoli)       Pistachio Nuts       Plums       Plum Pudding       Pomegranate       Poppy Seeds       Porcini Mushrooms       Portobello       Potatoes       Potatoes, Blackening       Pot Pies       Poultry       Poultry Seasoning       Powdered Milk       Prickly Pear       Pumpkin Seed Oil

 

 

See also: Article on Pineapples

PINEAPPLES

You can't put fresh pineapple in Jell-O because the bromelain* content prevents gelatin from setting. Canned pineapple, on the other hand, can be added to Jell-O because the canning process destroys the bromelain.
*(Bromelain is an enzyme used as a meat tenderizer and is similar to papain in papayas).

Pineapples, like melons, do not have any starch reserves, so they do not get sweeter after they are picked. They must be harvested after they begin to ripen. The sweetest part of the pineapple is at the base.

Pineapples should be ripened at room temperature. Ripe pineapples can be stored at 40 degrees F. for several weeks.

Drink a glass of pineapple juice in the morning before work or school, eat a slice of pineapple topped with cottage cheese or add to your favorite low fat pizza for a fun treat.

Select pineapples with a nice fragrant smell. If possible choose pineapples that have been jet shipped from Hawaii or Central America because they will be the freshest. Avoid those pineapples with sour or fermented odors. It is really ripe if you can easily pull one of the leaves out of the top.

Store at room temperature for 1 or 2 days before serving to allow the pineapple to become softer and sweeter. Store in the refrigerator for 3 to 5 days or cut pineapple into chunks and store for up to 7 days. Cut up pineapple also freezes well.
CDC.gov - 5 a Day


 

Home       About Us & Contact Us       Recipes       Cooking Basics       World Cuisine       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide