Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to use spiky, seemingly useless pineapple peels to make a tasty, tropical gin.
Tagged With infusions
Pineapple is a flawless fruit. Not only is it a tasty snack all on its own, but it's delicious when dipped in chocolate, and plays super well with alcoholic spirits of all kinds. I like to buy them whole and break 'em down myself, but I'm always a little sad to toss out the the bumpy, slightly spiky peels.
Whipping siphons tools that seem best for fancy restaurant chefs. I appreciate everything you can do with them, but I'm not topping my weeknight dinner with a smoked salmon espuma. I'm interested in how it can help me speed things up, particularly infusions. Here's are some clever ways you can put one to use at home.
I am completely obsessed with those fragrant, herbal, Italian liqueurs that fall under the category of "amaro." I love 'em neat, with a bit of soda, or splashed into cocktails. It never occurred to me that I could DIY the stuff, but Food 52 has come up with a method to do just that.