Daily Archives: August 9, 2011
I love cooking shows. The Food Network is a sublime guilty pleasure but I’m mostly interested in the actually cooking shows and Triple D (Diners, Drive-in and Dives) because I get some really useful tips and ideas for cooking from them. Lately I’ve noticed something that made me cringe. On several shows featuring fresh fruit the hosts were using a knife to peal fruit. I know that may not seem like a cardinal sin but when it’s a peach you’re peeling you bet it should be. Lets be honest, even though I live in the heart of the Ontario Fruit Belt, fresh fruit can put a serious hurt on the pocket book. Why, when you’ve spent you’re hard earned money on this delicious local produce would you toss so much of it away by peeling it with a paring knife?
So I’m going to share with you an old time tricks and tips that seems to have been missed by some of the Star Chefs:
First off if you pick a peach and plan to use it immediately try peeling it like an orange. Sounds strange I know. If the peach is good and ripe applying a little bit of pressure on the skin and sliding your finger should release the skin easily. This is the easiest way to peel a peach without taking the flesh with it. I love peaches but don’t like the fuzz so when I eat a peach its all about being able to peel it.
Another option is to score and ‘X’ on the bottom of your peach just enough to break the skin. Drop the peaches into a pot of boiling water that is deep enough to cover them entirely. Let them sit there for no more then a few seconds. Any longer and the peach will start to cook and you don’t want that. Put the hot peaches into a bowl of ice water or just run them under cold water until they are chilled. This will stop the cooking process. If you look at the cross cut you’re see the skin already curling back. It’ll be nice and easy to slide the skin right off now. and you’re done! No more butchering delicate peaches to get them ready for jams, pies, tarts or just eating. And guess what? It works on tomatoes too!