2011. gada 13. februāra reklāma Saglabāt Vairāk Drukāt Šis uzdevums ir vieglāk, ja vispirms blanšējat augļus, lai atbrīvotu to ādu. Pirms blanšēšanas viegli atzīmējiet katra persika apakšdaļu ar X. Strādājot pa 3 vai 4 partijām, 2 līdz 3 minūtes verdošā ūdenī pievienojiet persikus. Lai pārtrauktu gatavošanu, izmantojiet karoti ar rievu, lai tos pārnestu uz ledus ūdens vannu. Noņemiet ādu ar nazi.
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Pievienot komentāru Anonīms 2019. gada 5. janvāris. Mans mazulis nekad nav gulējis labi (īpaši visu nakti), līdz es sāku izmantot vietni >> SLEEPBABY.ORG<>SLEEPBABY.ORG<< - sorry, you can't post links here so you'll have to turn it into a normal link :) Best of luck to you and your family! Anonymous August 25, 2018 These instructions worked perfectly. I had beautiful large local peaches that were quite ripe. I blanched for 2.5 minutes. Then plunged into ice water to stop the cooking process. It is important when you are trying something for the first time to do a test first. Test one peach for timing. Why would you blindly risk all 6 peaches without checking first? All peaches are not alike. Different sizes, different degrees of ripeness, different varieties. A little common sense will save a lot of aggravation. Good thing they were local peaches- you can go get more and try again. Anonymous August 19, 2018 This is way too long for just peeling the skin. I just ruined 6 beautiful fresh local peaches by doing this. I will be blanching for maybe 30 seconds next time. I followed the recipe to a T for 2 minutes and then put the peaches in the ice bath and I have gross mushy peaches. Advertisement
