buy juice

"Von Fourche" > wrote in message
ink.net...
>
> "hob" > wrote in message
> ...
> > Here's what works for me -
> > done it on Hawaii and done it in the states, done it with a machete
in
> > the tropics and done in a kitchen with the tools below - so it works,
at
> > least for me
> >
> >
> > If you want fresh ripe pineapple -
> >
> > You are unlikely to find a ripe pineapple in a store. So you need to
get
> > one and ripen it-
> >
> > 1) Get one and ripen it
> >
> > First choose a pineapple that has some yellow on the skin, the darker
the
> > yellow the better. While light green-yellow is usually ok, avoid any
"hard
> > green" pineapples - darker green - they usually won't ripen. Choose a
> > pineapple that has some pineapple smell, if you can.
> >
> > Let the pineapple ripen on the counter until the skin is yellow-brown
and
> it
> > smells strongly of RICH pineapple. Once yellow-brown starts, the
> pineapple
> > is near ripe - when ripe, surface of the skin should JUST start to
soften.
> > (Although a little overripe is better than a little underripe). The
nose
> > will also tell you.
> >
> > 2) Then peel it - if it's really ripe, think raincoat amounts of juice
> >
> > Wash off the pineapple, leaves too, and shake dry.
> >
> > I then cut the base off enough so I have a flat surface on the bottom of
> the
> > pineapple. A ripe pineapple is pretty juicy, and you will be pushing
down
> > against the base, so don't make that cut too deep. Leave a lot of "hard"
> and
> > even skin. It will be removed later.
> >
> > I stand the pineapple on that cut end on a small board in a shallow pan
> ( to
> > catch the juice), and I then use a sharp bolo or heavy sharp knife and
> two
> > hands (kid uses a serrated bread knife to saw off the skin one-handed)
to
> > cut down, from leaf stem to base, to just remove the layer of skin,
> leaving
> > only the little brown bits (nodes/nodules) in the centers of the
segments.
> > Do this to all sides of the pineapple.
> > (Some people cut deep enough when skinning to remove the little
nodules
> > with the skin, but I think that removes a lot of the flavorful part)
> >
> > I then use a small-tipped potato peeler (or a paring knife) to remove
all
> > the nodes. You can see how much to take off to get the node, after you
dig
> > out the first couple. Tedious, but necessary.
> >
> > At this point you should have a pineapple with a hard base that maybe
has
> > some skin at the base, leaves on the other end with some skin under the
> > leaves, a lot of little holes where the nodes were on the sides, and no
> > brown nodes or skin on most of the pineapple. And a fair amount of juice
> in
> > the pan.
> >
> > 3) Trim (remove the hard) and prepare for presentation-
> > Note- The cutter gets to chew/share the meaty trims - there is some
> soft
> > and some hard and always juice in the meaty trim.
> >
> > I now cut the base farther up the pineapple, just enough to remove the
> > hard part and any skin left there from earlier. Base is done.
> >
> > Now you are at the presentation part - do you want leaves on for
> decoration
> > (quarter it and cut off the hard core), do you want a cored whole
> pineapple
> > so you can to fill the core with chunks or other fruit or rum-ice (core
it
> > with an apple peeler), do you want a leaf hat on a rum keg (angle-cut
the
> > top off so it fits back on), etc.?
> >
> > For spears and chunks:
> > I lop off the leaves and upper stem and any skin under them. Top is
> done.
> >
> > I then set the pineapple on end and use the heavy knife to quarter it
> > lengthwise.
> >
> > I cut off the hard part of the core from each of the quarters.
> Pineapple
> > peeling and trimming is done
> >
> > You now have four wedges of pineapples without little burrs or cores.
> >
> > And four core wedges to decorate other drinks (I personally don't use
> them
> > in any drinks I might make from the pineapple, because they aren't as
> sweet
> > as the eatin' part. IMHO)
> >
> > 4) Drain the juice you caught in the pan through a mesh strainer - I
have
> > had as much as a cup of juice in the pan after peeling and coring.
> >
> > You now have four large wedges and a container of juice
> >
> > And wash your hands - I swear the juice digests skin.
> >
> > hope it helps
>
>
>
> All that work to get pineapple juice for a Pina Colada? lol .
>
> I'm going to pick up a pineapple at the market today but it will be
> tomorrow when I make the Pina Coladas. Should I store the pineapple in
the
> fridge overnight or just let it sit out?
>
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