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Peaches are delicious, but sensitive. Let the Rookie Cook show you how to peel peaches precisely with precision and perfection ...
the way a pro would perform.
Tags:How to Peel Peaches,bennett,blanch,blanching,cook,cooking,fruit,kitchen,peaches,peeling,rookie
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Pardon me people but I’m going to pan a picture of how to get pasta problem and pressure of properly peeling a peach painlessly with patience and precision like a pro we’d perform. The first step in peeling peaches is to actually get a peach. And because peaches are so sensitive and they bruise so easily, you’ve got to treat them gently; you can’t just take a peeler and act away on these bruise-easy food, fruit. So what do you do? Well, you blanch. What is blanching? Are you serious, you don’t know what blanching is? We just went over this and understanding cooking terms part 1. If you don’t know what blanching is, go wash at a bazaar right now, I’ll wait here, so press pause, go ahead I’ll wait. Okay you’re back, great. So now that we have a better understanding of what blanching is, let’s do it. We’re going to take a pot, we’re going to fill it with water and bring it over to the burner, we’re going to set it on high, bring it to a boil. Once that has brought, come to a boil, we’re going to take our peach and we’re going to drop it in, and then we’re going to immediately turn off the burner. So once your peach has been in there for about 45 seconds, and give or take, you’re going to take it out of the pot, you’re going to bring it over to the ice bath and then drop it in there. Now what this is going to do is two things; one, it’s going to cool your peach down so you’re able to peel it and touch it; two, it’s going to stop the cooking process, very important. Well that’s sitting in there for about 10 seconds, remove it from the ice bath and we’re going to bring it over here on to the cutting board, you’re going to make a small cut into the peach and then just peel away; peel away it’s just, the skin comes right off, it’s a wonderful, wonderful thing. So how do you learn to peel a peach with precision and patience painlessly like a pro we’d perform? Just like that. Thanks for watching the Rookie Cook, I’m Joe Benedict, if you have any Rookie Cook questions, please let us know in the comment section, we might make an episode out of it and as always go get that subscribe button so you’d never have to miss an episode.