mountainsoft
Thinks s/he gets paid by the post
I made a salad and a crisp last night that asked for fresh peaches. Shocker, I've never peeled a peach in my life. So I did what any person would do these days, I watched YouTube videos.
It looked easy. Get some water boiling in a large pot, dunk the peaches in boiling water for a minute or so, then immediately transfer to a bowl of ice water. Remove the peach from the water and "effortlessly" remove the skin from the peach. Finally, slice all the way around the peach, and twist to separate the two halves and pop the pit out. Easy-Peachy.
I did everything as instructed, but all I ended up with was a wet slimy mess. No matter what I did, the skins would not come off without a lot of work. I tried blanching for 30 seconds, 60 seconds, and 90 seconds with similar results. Eventually I got all the skin off but they looked mutilated when I was done. Giant snotty balls of goo I could barely hang on to.
I grabbed one of the peaches, sliced all the way around and gave a twist to "pop the pit out". Of course, the halves did not separate and my fingers just dug into the peach mutilating the soggy mangled peach even further.
After destroying a couple of peaches I gave up and just started cutting off chunks of peach around the pit with a knife.
In the end I ended up with a bowl of really wet peach pieces that I could use for my two recipes. They tasted fine, but it was 40 minutes of messy work for horrible looking peach chunks.
My peach crisp turned out more like peach soup, but with enough butter and sugar anything is edible. The salad was really good too, but I kept thinking how much easier it would be to use canned peaches.
It looked easy. Get some water boiling in a large pot, dunk the peaches in boiling water for a minute or so, then immediately transfer to a bowl of ice water. Remove the peach from the water and "effortlessly" remove the skin from the peach. Finally, slice all the way around the peach, and twist to separate the two halves and pop the pit out. Easy-Peachy.
I did everything as instructed, but all I ended up with was a wet slimy mess. No matter what I did, the skins would not come off without a lot of work. I tried blanching for 30 seconds, 60 seconds, and 90 seconds with similar results. Eventually I got all the skin off but they looked mutilated when I was done. Giant snotty balls of goo I could barely hang on to.
I grabbed one of the peaches, sliced all the way around and gave a twist to "pop the pit out". Of course, the halves did not separate and my fingers just dug into the peach mutilating the soggy mangled peach even further.
After destroying a couple of peaches I gave up and just started cutting off chunks of peach around the pit with a knife.
In the end I ended up with a bowl of really wet peach pieces that I could use for my two recipes. They tasted fine, but it was 40 minutes of messy work for horrible looking peach chunks.
My peach crisp turned out more like peach soup, but with enough butter and sugar anything is edible. The salad was really good too, but I kept thinking how much easier it would be to use canned peaches.