What’s a mango pitter, and why would you need one? I just use a small paring knife, in hand.
It is a one use tool, basically a holder around an oval blade roughly the size and shape of a mango pit. I wondered how they worked with different sizes of pits. I guess I will stick to the knife.
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The question of “why would you need one?” is a a tough one – for me,.
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I just don’t see any benefit (for me). Even if the tool fits the pit perfectly, I’d still need to cut it in pieces and remove the skin.
Here is how I do it now: remove the skin first, and then slice big pieces, feeling with a knife where the pit is so you can get as much mango as possible.
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As well as different varieties, ergo shape, of mango.
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That is how I do it, too.
They are very slippery and messy. We eat a lot of them. A tool that truly made it safe and easy would be neat, but I don’t think there’s a better solution than a knife.
Oh, and since this thread is for safety practices, I put it on a clean cloth to minimize its sliding all over the place.
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I slice the mango in hand, so not on a cutting board. No slipping. And easier to feel the pit with the knife. Robert Herder carbon steel paring knife. 15 euro.
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I think the biggest reason I don’t need a mango pitter is that I do not even eat mango like you do. I cut them up like this. I almost never peeled the skin.
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That’s how I do it too.
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True that. Mangoes are hella slippery. Lambchop was also right about onions. This is why, when working with kids, half the onion for a flat bottom.
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Cut a mango:
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Or, just let your mango monger do it for you… nuttin’ wrong with that.
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I don’t know what Greg does but I most often add more of whatever liquid it had, or close enough (e.g., milk if a creamy dish, broth or water otherwise).
Have you ever microwaved on power[*] setting 1? (Or 10, if your power settings go from 10-100).
I wrote a post on CH defending use of the microwave for reheating. This was Christmas time and several posters insisted the only way to reheat a hunk of perfect, medium-rare standing rib roast was to wrap it and put it in a 200°F oven for an hour or so.
But 12 minutes in the microwave on power level 1 (flipped at 6 minutes) got it to 125°F, still as pink as it was before heating, not much loss of juices - in short, it was just as if I’d cut it from the warm roast.
I’ve done the same thing to reheat rare-seared tuna. Reheats just fine on level 1 without cooking.
It is true that it’s kind of a pain to wait 12-14 minutes for a pound of beef to reheat, or 6-8 minutes for a tuna steak, but it’s better than the alternative.
Casseroles etc. also reheat nicely using low power in the microwave.
[*] The term “power level” is misleading and a misnomer. When the magnetron is on, it’s always got the same output. It’s just that it cycles on/off for any “power level” less than full. I think on 1, it’s about 8 seconds on and 20 off (something like that, doesn’t matter exactly). But it gives a lot more time for the bit of heat generated in the “on” periods to conduct to less-warmed portions in the “off” periods.
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Semi-ripe is the operative phrase here.
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Yes, this is how I do it. It’s been so long I don’t remember who showed me this method but it is pretty fast and I’ve yet to cut myself doing it.
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Sounds like an interesting approach, CCE,
I’ll give it a try, when the possibility comes up.
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I do a poor man’s sous vide to reheat a single serving of sliced roast or steak and keep it rare. I put my slices in a zip loc bag, sealed with the air pressed out, run my tap water as hot as it will get, fill a bowl in the sink with the tap water, weight down the bag with the slices in it, and let it sit. I might run a trickle of hot water continuously in the bowl. Gets it warm enough to restore flavor, and all the juices are preserved. I do this for single servings only. I suppose I could take out my sous vide stick for more servings.
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