Peaches. Img:freeimages.com
Before pureeing peaches, remove their skins by blanching. Blanching is a two-step process in which foods are plunged into boiling water, usually for only a minute or two and then put into ice water to rapidly stop the cooking process.
The blanching peaches process as follows: Bring large saucepan three-fourths full of water to a boil; have ready a bowl of ice water.
Cut a shallow X in the blossom end of each peach. Immerse the peaches, two at a time, into the boiling water until their skins start to pull away from the Xs, about 5 – 10 seconds.
Using tongs or a slotted spoon, lift them out and immediately plunge them into the ice water, then slip off the skins. Use a pairing knife if needed.
Read 13331 times!
Coffee enjoyed in moderation (about an eight-ounce cup daily) is a delicious and nutritious way…
This ganache is the darkest, richest and most chocolatey icing. If you use it right…
Avocado are revered for their buttery taste and teture, a quality that stems from the…
Most of the cupcakes should be stored at room temperature. If there are exceptions, it…
Blueberries boast and antioxidant triple threat. Anthocyanins give the berries their vivid blue hue and…
Preparation work can be time-consuming. The good thing there are gadgets like this nifty little…