Tips Cara Menyimpan Buah

Ada berbagai jenis buah di Indonesia. Dengan iklim tropis di tanah air, Indonesia pun dikaruniai beragam jenis buah termasuk buah-buahan tropis seperti nanas dan mangga. Nah, agar buah-buah yang kamu beli di pasar atau supermarket tetap segar, maka kamu perlu tahu pula cara penyimpanannya yang baik dan benar.

Secara umum, cara penyimpanan buah yang baik adalah disimpan dengan temperatur 5-10 derajat Celcius atau di lemari pendingin, sementara untuk buah yang berkulit tipis dan berdaging lunak sebaiknya disimpan dalam kotak berlubang agar ada sirkulasi udara. Hindari pula menyimpan buah yang telah dikupas dan dipotong, ya.

Nah, buah-buahan di Indonesia dapat digolongkan menjadi tiga, yaitu hard fruit, stone fruit dan soft fruit. Hard fruit adalah jenis buah yang mempunyai daging kaku seperti apel, pir dan kesemek. Sementara, stone fruit adalah buah yang berbiji banyak seperti delima, jambu biji dan pisang. Dan, soft fruit adalah buah yang bertekstur lembut seperti berries.

Lalu, bagaimana cara menyimpan berbagai jenis buah tersebut? Untuk penyimpanan hard fruit, sebaiknya dilakukan di dalam box dengan temperatur 5-10 derajat Celcius. Apabila buah dalam keadaan terbungkus spons/kertas, jangan dibuka sebelum digunakan untuk menghindari gesekan satu dengan yang lain yang dapat menimbulkan cacat kulit luar dan mudah membusuk. Buah yang baru harus selalu disimpan di belakang buah yang lama dengan tujuan agar dikonsumsi terlebih dulu. Gunakan sistem First In First Out.

Untuk buah jenis soft fruit, seperti stroberi dan raspberry, sebaiknya disimpan di dalam keranjang dalam suhu 5-10 derajat Celcius. Untuk jenis buah yang dibekukan, setelah selesai penggunaan sebaiknya langsung disimpan kembali dalam freezer untuk menjaga tekstur buah tetap dalam keadaan baik.

Sementara, untuk stone fruit, alangkah baiknya bila disimpan di ruangan dingin dengan beralaskan baki agar mudah terlihat apabila buah membusuk. Buah yang busuk harus segera dibuang agar tidak merusak keadaan buah yang masih baik kondisinya. Khusus untuk pisang, sebaiknya disimpan tergantung sehingga tidak ada kulit buah yang tertekan.

Anthony Bourdain: from Chef to World Traveller and Author

chef kev & co.

Anthony Bourdain Anthony Bourdain

How do you go from being a chef deep in the kitchen grime to a world traveller and author?

I don’t even think Anthony Bourdain knew how he did it. After reading some of the gruelling stories in Kitchen Confidential and watching his various TV-streaming programs like The Layover, there is hope that one day the grind will slow down. But, for now, Chef Kev is off to learn all that he needs to know about slicing, chopping, braising and all-round shenanigan-ing.

Watch Bourdain speak at a book signing in Toronto in 2010 as he spills a couple secrets of what it’s like to be an aspiring chef:

(Kev wasn’t at the book signing.)

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PART ONE: Choosing a Whetstone

Tools for The Discriminating Chef

Whetstones are often considered to be one of the best ways to sharpen a knife because the user has the most control over the angle and grit used. Once this method of sharpening is mastered, it can be both very effective and gentle. A whetstone is a sharpening method that uses natural stone or synthetic materials to sharpen a knife using friction. The first thing you have to do is choose the type of whetstone you want to use.

Choosing a Whetstone

There is a wide range of whetstones on the market, which can make the process of choosing one quite confusing. The four (4) most common types of whetstones are ceramic stones, diamond stones, oil stones and water stones.

Item41998 copy

Quick Cut Combo Stone (Item#41998 Canada/ Item# 41998 USA)

900.2002.21 copy

Water Stone with Stand (Item# 900.2002.21 Canada/Item #900.2002.21 USA)

The four types of stones…

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Where Food and History Meet: Michael W. Twitty’s Culinary Journey at Afroculinaria

Discover

At Afroculinaria, Michael W. Twitty serves up his own recipe of food blogging. The African American-Jewish culinary historian writes about African American foodways, the food culture and history of the American South, and the exploration of identity through cooking. His forthcoming book, The Cooking Gene, chronicles his search for a culinary homeland, retracing the steps of his family’s journey from Africa to America and from slavery to freedom, using food as his lens.

Michael — who was named a TED2016 Fellow and is speaking this week at TED2016: Dream in Vancouver, Canada — talks about his research and balancing his efforts for both his blog and his book.


Afroculinaria is a food blog, yet it’s so much more than that. It documents your personal culinary journey, the intersections of Africa and America, and food and history. Can you expand a bit on what you blog about?

There are food…

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Guest Interview: Estela D. Martinez

Arugula & Rocket

Estella Martinez SquareToday’s guest interview features the awe-inspiring Estela D. Martinez from Liberated Foods.

Estela is a self-taught cook who specialises in gluten-free and allergen-free cooking and baking. Since the birth of her now 14 year old daughter, who was born with over 50 different food allergies (eek!), Estela has become an expert in sourcing ingredients and creating recipes that not only avoid allergens, but also taste every bit as delicious as the “real” thing – and receive the approval of her three allergy-free children!!!

In case you missed it, you can find Estela’s Recipe for Gluten-Free Scones on our blog.

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Michael Gibney – Sous Chef (2014)

Katie Writes Stuff

18142414Continuing with my love of food writing I picked up Michael Gibney’s Sous Chef and liked it almost immediately. Gibney blends his journalistic style of writing into the Anthony Bourdain-world of being a chef that Gibney inhabits. This is by no means the first account of what it’s like to work in a kitchen of a restaurant, nor do I think it will be the last, but Gibney presents his story in a creative way telling the story in the form of “24-hours on the line.”

Gibney takes the reader through every stage of his day from ordering food to kitchen prep to staff tastings and finally closing and after work activities, giving a glimpse into the effect that the job can, and does have, on his personal life. Working such insane and unpredictable hours make it difficult to maintain friendships with people who don’t work in the industry. As…

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Why you should switch to olive oil

imsofondueofyou

If you’re like me, you love butter. And why wouldn’t you? It’s tasty, convenient, and probably sitting on your kitchen counter right now. But today, I’m going to tell you why you should drop the butter, and make the switch to olive oil.

Andrea Consoli, professional chef and owner of Cooking Classes in Rome, uses olive oil in almost all of the dishes he serves.

“We call it here the Green Gold. Green because of its color, and gold because of its importance to the Italian cooking”

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The tile outside Andrea Consoli’s kitchen represents the business he has created with his wife. To the right, his kitchen is bustling with guests cutting fresh bread for bruschetta and rolling handmade gnocchi.

Today, he told me, there are nearly 500 different types of olive trees.And if that doesn’t shock you, each type, he says, has an undeniably distinct taste according…

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Hello everyone!

Chef in the works

Hey everyone!

My name is Alexandria Nash, and I’m a young cook in the town of St,John’s, which if some of you don’t know is in Newfoundland, Canada. I started my culinary training at a local college in September 2014. Since then I’ve been trying to learn everything and anything that I can, I’ve even competed in local skills competitions. One of which I got to repersent Newfoundland at the Canadian nationals in Saskatoon.

Cooking has become a gate way for me to express my inner creativity. Everything I bake or cook is just so much fun. My job isn’t a job to me. It’s a place I get to go and learn all these crazy things. And all the chefs I work with are just so influential and have taught me so much, I’m forever grateful for all there lessons and tips. Anyways the whole point of this is…

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Interview with Saransh Goila – For the Love Of Food!

Born Of A Million Thoughts

If we were rewriting mythology, we’d sure create a Food Devta, who’d be forever blessing us with Lasagna, Biryani, Pasta, Butter Chicken, Samosas, Paneer Tadka, Kebabs, Hummus, Felafel, Pizzas, Burgers, Endless summer smoothies, chocolate-Oreo-Nutella-brownies and what not! (Already salivating.)

There’s no love greater than good food and a heavenly drink!


But wait, we’re back to reality and there’s so much Food to choose from and venture beyond Dal Makhani and Naan (though that’s a kingly feast!), we seldom find the experimenting streak in the Indian food scene. Confused? trying the Spanish Paella or Cheesecakes with an Indian twist may sound like the Ultimate food porn your stomach needs!

Think we’re kidding?
Meet Saaransh Goila, the young gun whose book “India on my platter” is taking the Culinary world by storm and how! In this conversation, we get you some finger lickin good food hacks and a peep into his…

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