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Uses for pineapple core


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29 replies to this topic

#1 heidih

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Posted 23 April 2011 - 12:00 PM

I just cut up a sweet and fragrant pineapple for tomorrow's Easter meal. I am left with the slices of core. Generally I munch on them. When they are really fibrous I just spit it out after getting all the flavor.

Today I am just not in the mood and was wondering about other uses.

One of the dishes I am planning is noodles tossed with sesame oil, crushed peanuts, soy sauce, and loads of fresh mint along with grated citrus zest & juice, Rancho Gordo's piconcillo sugar and fresh serranos. I am wondering if I can cube the cores really small to add texture or slice super thin. I am worried about someone getting a fibrous bit that they really would like to discard discreetly. Maybe I could whizz them in the food processor with the noodle dressing.

Has anyone used them in an interesting way? Thoughts?

#2 Mjx

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Posted 23 April 2011 - 12:21 PM

I'd be inclined to slice it across the grain (because it is rather fibrous) and perhaps dry it, to either eat as a snack, or perhaps see whether it makes for a nice infusion, perhaps in conjunction with ginger.

To be honest, though, I've always treated pineapple as something intrinsically two-textured (a bit like a carrot), and have never cored (even though I'm incredibly finicky about the way I peal it); I just slice it across, and cut each slice radially, so each piece has a little bit of core.

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#3 DanM

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Posted 23 April 2011 - 12:23 PM

It makes a great teether.
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#4 heidih

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Posted 23 April 2011 - 12:40 PM

When I opened the fridge I saw some ginger and realized that it is pretty fibrous as well so I think I am going to try to incorporate it in my dressing for the noodles.

I also glanced at the cores and was struck with the thought that they could be treated like the Vietnamese preparation where a ground shrimp mixture is wrapped around sugarcane and grilled. That will not pan out today, but I will keep it in mind.

#5 dcarch

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Posted 23 April 2011 - 01:01 PM

I mostly put the core in the blender and make smoothies.

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#6 avaserfi

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Posted 23 April 2011 - 01:16 PM

I recently took pineapple core and tossed it into my pressure cooker with some unsweetened coconut flakes and a little water. I had it at high pressure for about 30 minutes it made a nice lightly flavored pina-colada stock. I made a few beverages with the resulting liquid and spherified the rest.
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#7 lesliec

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Posted 23 April 2011 - 05:09 PM

If you were feeling really scientific you could make bromelain.

There must be more refined ways, but essentially blast the core in a blender or food processor, let the result settle and use the clear layer that (maybe) develops after a day or so to inject meat. Bromelain is a powerful tenderiser; having tried it (and experienced it at a restaurant where I'd previously attended a demonstraton and could thus decipher what 'injected chicken' on the menu meant) I find it leaves tracks of 'predigested' meat through your (for example) piece of chicken which I find slightly disconcerting.

But ya gotta try these things, right ... ?

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#8 heidih

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Posted 23 April 2011 - 05:13 PM

lesliec - on a more simplistic level (though I am degreed in biology) - I was thinking of whizzing them as a marinade additive for the same enzymatic reason. I have pitched them in the freezer as the Easter cooking prep is at the forefront now.

#9 catdaddy

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Posted 23 April 2011 - 05:34 PM

How about soaking in vodka for some tasty shots?

#10 Genkinaonna

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Posted 23 April 2011 - 07:25 PM

Cut into planks, slice into large matchsticks, et voila: The perfect swizzle stick for tropical drinks.
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#11 GlorifiedRice

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Posted 23 April 2011 - 09:10 PM

Daisy Martinez's VINAGRE along with the peel
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#12 pazzaglia

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Posted 23 April 2011 - 10:51 PM

I recently took pineapple core and tossed it into my pressure cooker with some unsweetened coconut flakes and a little water. I had it at high pressure for about 30 minutes it made a nice lightly flavored pina-colada stock. I made a few beverages with the resulting liquid and spherified the rest.


I love it! I just put a link to your post on my facebook page. I think you made one of the first "pressure cooker" drinks.

Bravo!

L

Edited by pazzaglia, 23 April 2011 - 10:51 PM.

hip pressure cooking
making pressure cooking hip, one recipe at a time!

#13 Jenni

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Posted 24 April 2011 - 07:40 AM

You could try blending it to make some kind of chutney maybe.

#14 Chris Amirault

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Posted 24 April 2011 - 01:11 PM

At schwa in Chicago, I had pineapple core that had been sliced very thin (mandoline?) and cooked, probably sous vide, then served as a sort of papardelle. It was delicious. I think I'll try it out....
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#15 heidih

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Posted 24 April 2011 - 01:13 PM

At schwa in Chicago, I had pineapple core that had been sliced very thin (mandoline?) and cooked, probably sous vide, then served as a sort of papardelle. It was delicious. I think I'll try it out....


Good grief - you people may get me dabbling in sous vide yet! Sounds intriguing.

#16 Kent Wang

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Posted 24 April 2011 - 10:56 PM

I'd be inclined to slice it across the grain (because it is rather fibrous) and perhaps dry it, to either eat as a snack, or perhaps see whether it makes for a nice infusion, perhaps in conjunction with ginger.

I make an infusion in rum. Slice into small bits, add rum to cover in a container in the fridge, leave for two weeks. Ginger probably won't work as it loses its spiciness very quickly.

At schwa in Chicago, I had pineapple core that had been sliced very thin (mandoline?) and cooked, probably sous vide, then served as a sort of papardelle. It was delicious. I think I'll try it out....

This sounds completely crazy. Does it actually have a noodley texture?

#17 Toliver

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Posted 25 April 2011 - 09:51 AM

Daisy Martinez's VINAGRE along with the peel

I thought of this, as well.
Here's a link to Daisy's web site and the recipe "Spicy Pineapple Vinegar "(click). You could easily omit the habeñeros or substitute a milder chile pepper.

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#18 heidih

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Posted 25 April 2011 - 10:19 AM


Daisy Martinez's VINAGRE along with the peel

I thought of this, as well.
Here's a link to Daisy's web site and the recipe "Spicy Pineapple Vinegar "(click). You could easily omit the habeñeros or substitute a milder chile pepper.


I will be trying this the next time I have a pineapple. I had already discarded the skins when this came up. I still have a few habaneros from last garden season in the freezer so it will be a perfect showcase I think.

#19 andiesenji

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Posted 25 April 2011 - 01:01 PM

I often chop and crush pineapple skins and the core, boil them in just enough water to cover until it has reduced about half and the mass is soft, then add it to one of my vinegar "works."
However, I don't use just pineapple, I add other fruits that have gone a bit past their prime.
Pears that have become very soft, peaches and etc.

Makes a nice, fruity vinegar.
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#20 EatNopales

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Posted 25 April 2011 - 02:04 PM

I just cut up a sweet and fragrant pineapple for tomorrow's Easter meal. I am left with the slices of core. Generally I munch on them. When they are really fibrous I just spit it out after getting all the flavor.

Today I am just not in the mood and was wondering about other uses.

One of the dishes I am planning is noodles tossed with sesame oil, crushed peanuts, soy sauce, and loads of fresh mint along with grated citrus zest & juice, Rancho Gordo's piconcillo sugar and fresh serranos. I am wondering if I can cube the cores really small to add texture or slice super thin. I am worried about someone getting a fibrous bit that they really would like to discard discreetly. Maybe I could whizz them in the food processor with the noodle dressing.

Has anyone used them in an interesting way? Thoughts?


Have you made Tepache (Fermented Pineapple Beverage) yet (also utilizes the fleshy skin parts)? Here is a basic recipe:
http://www.gourmetsl...epache-702.aspx

#21 EatNopales

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Posted 25 April 2011 - 02:05 PM

Note... Gourmet Sleuth recipe includes pineapple flesh... but most people don't do it that way.. just the skin & core. Also, adding yeast for making root beer is not a bad idea and results in extra carbonation.

Edited by EatNopales, 25 April 2011 - 02:06 PM.


#22 Chris Amirault

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Posted 25 April 2011 - 06:35 PM

Here's the "noodles." First, prep to slice them nice and thin:

Posted Image

Resulting pile of thin noodles (with bizarre lighting problem thanks to Picasa):

Posted Image

I cooked them sous vide at 75C for a couple of hours with some piloncillo and banana vinegar from Rancho Gordo. Next morning, I sliced them into thinner ribbons, added some julienned ginger, serrano chiles, salt, lime, and peanuts:

Posted Image

They were excellent, sort of a slightly crunchy pineapple version of somtam. Went very well with the grilled chicken.
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#23 EatNopales

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Posted 25 April 2011 - 06:56 PM

Here's the "noodles." First, prep to slice them nice and thin:

Posted Image

Resulting pile of thin noodles (with bizarre lighting problem thanks to Picasa):

Posted Image

I cooked them sous vide at 75C for a couple of hours with some piloncillo and banana vinegar from Rancho Gordo. Next morning, I sliced them into thinner ribbons, added some julienned ginger, serrano chiles, salt, lime, and peanuts:

Posted Image

They were excellent, sort of a slightly crunchy pineapple version of somtam. Went very well with the grilled chicken.



Chris... on the topic of repurposing "waste" parts... have you had Hibiscus blossom tacos? They are traditional in the state of Guerrero, and now popular in Mexico City as well... you take the boiled hibiscus blossoms used for making Agua Fresca... then sautee them with garlic, onions etc.... they have an interesting spongy texture and flavor.

#24 janeer

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Posted 25 April 2011 - 06:57 PM

Here's the "noodles." First, prep to slice them nice and thin:

Posted Image

Resulting pile of thin noodles (with bizarre lighting problem thanks to Picasa):

Posted Image

I cooked them sous vide at 75C for a couple of hours with some piloncillo and banana vinegar from Rancho Gordo. Next morning, I sliced them into thinner ribbons, added some julienned ginger, serrano chiles, salt, lime, and peanuts:

Posted Image

They were excellent, sort of a slightly crunchy pineapple version of somtam. Went very well with the grilled chicken.

Interesting, and pretty.

#25 heidih

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Posted 25 April 2011 - 07:00 PM

I like the concept of the final prep - Chris do you think the thin slice and a blanch would get to that som tam acceptable stage? Maybe even just super thinly sliced in that prep would be good. That is my salad sweet spot.

#26 Chris Amirault

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Posted 25 April 2011 - 07:06 PM

Superthin slices was very crunchy; cooked through with the vinegar and sugar was a more tender but still toothy bite. I definitely think that this could be done on the stovetop.
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#27 Andrew Hall

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Posted 15 May 2011 - 09:04 AM

I did that prep yesterday just as a fun snack for hanging out with my friend. SV'ed the ribbons at 75C for several hours with some moscatel vinegar and a little demerara sugar. Made thinner noodles, tossed with the same stuff. The flavor was great, but the noodles themselves were still incredibly woody and fibrous. Enough that I did not enjoy it and didn't want to swallow them. Not sure if longer cook time would make a difference or if some pineapples are just woodier than others.

A.

#28 Badiane

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Posted 15 May 2011 - 10:36 AM

^^^

Heidi, that is just blood brilliant. I am awed and impressed. I can't wait to try it.
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#29 GlorifiedRice

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Posted 15 May 2011 - 11:26 AM



Daisy Martinez's VINAGRE along with the peel

I thought of this, as well.
Here's a link to Daisy's web site and the recipe "Spicy Pineapple Vinegar "(click). You could easily omit the habeñeros or substitute a milder chile pepper.


I will be trying this the next time I have a pineapple. I had already discarded the skins when this came up. I still have a few habaneros from last garden season in the freezer so it will be a perfect showcase I think.



Its freaking addictive you can almost drink it!
Wawa Sizzli FTW!

#30 Panaderia Canadiense

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Posted 15 May 2011 - 01:00 PM

You can also take the cores and skins, boil them up in enough water to cover, strain, and simply chill and drink the resulting beverage. It goes down quite smooth (it's sweeter than you'd think), and is even better with a dash of white rum and a bit of strawberry juice.
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