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    Baisuk OK

    Uploaded by

    Majie
    This document provides instructions for making BAESUK, a Korean dish of poached pear wedges topped with black peppercorns, honey syrup, and toasted pine nuts. It lists the ingredients needed, including 24 black peppercorns, 3 pears, water, sugar, honey, and pine nuts. The instructions explain how to insert peppercorns into pear wedges, poach them in a honey-water syrup, then serve topped with the reduced syrup and pine nuts.

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    Baisuk OK

    Uploaded by

    Majie
    6 views1 page
    This document provides instructions for making BAESUK, a Korean dish of poached pear wedges topped with black peppercorns, honey syrup, and toasted pine nuts. It lists the ingredients needed, including 24 black peppercorns, 3 pears, water, sugar, honey, and pine nuts. The instructions explain how to insert peppercorns into pear wedges, poach them in a honey-water syrup, then serve topped with the reduced syrup and pine nuts.

    Original Description:

    Baisuk O

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    This document provides instructions for making BAESUK, a Korean dish of poached pear wedges topped with black peppercorns, honey syrup, and toasted pine nuts. It lists the ingredients needed, including 24 black peppercorns, 3 pears, water, sugar, honey, and pine nuts. The instructions explain how to insert peppercorns into pear wedges, poach them in a honey-water syrup, then serve topped with the reduced syrup and pine nuts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    6 views1 page

    Baisuk OK

    Uploaded by

    Majie
    This document provides instructions for making BAESUK, a Korean dish of poached pear wedges topped with black peppercorns, honey syrup, and toasted pine nuts. It lists the ingredients needed, including 24 black peppercorns, 3 pears, water, sugar, honey, and pine nuts. The instructions explain how to insert peppercorns into pear wedges, poach them in a honey-water syrup, then serve topped with the reduced syrup and pine nuts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    BAESUK

    Objectives:
    1. To use correct tools and equipment.
    2. To actually perform the procedure.
    Ingredients:
    Quanti
    ty
    24
    3
    1
    100
    2
    2

    Unit

    Description

    Pcs.
    Pcs.
    Ltr.
    Grams
    Tbsp.
    Tbs.

    Black Peppercorns
    Nashi, peeled, cored, each cut into 8 wedges
    Water
    Caster Sugar
    Honey
    Pine nuts, toasted

    Tools & Equipment:


    Knife
    Measuring Spoon
    Chopping Board
    Mixing Bowl
    Mortar & Pestle
    Peeler
    Procedures:
    1. Insert 1 peppercorn into each nashi wedge. Place the nashi, water, sugar
    and honey in a saucepan over medium-high heat. Stir until the sugar
    dissolves. Simmer for 10 minutes or until the nashi softens slightly.
    2. Use a slotted spoon to transfer the nashi to serving bowls. Drain, reserving
    500ml (2 cups) of poaching liquid. Add reserved liquid to the pan and
    simmer over medium-high heat for 10 minutes or until reduced by half.
    Drizzle over the nashi and top with pine nuts.

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