peeling peaches
On 8/19/2010 10:15 AM, Ophelia wrote:
>
>
> "ST" > wrote in message
> ...
>>
>>> I am just wondering why do all the books recommend the boiling water/
>>> ice water method for peeling peaches? Is it just for speed?
>>
>> Yes.
>> But , you'll also get more usable product from that method: almost no
>> waste,
>> and pretty much no wasted usable product.
>> -
>> If you don't get the fuzz off the peach, the peach products will taste
>> fuzzy.
>> You don't want that.
>> And about ice cream.
>> The peach ice cream that tastes fuzzy was probably made with dry peaches
>> that were just cut in half to take the pit out.
>> And on those, watch out for little 1/32 inch leg fragments.
>
> You have legs in your peaches?????
What! British peaches haven't evolved to the walking stage yet?
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