13. februar 2011 Oglas
Ta naloga je lažja, če plodove najprej blanširate, da jim olajšate lupino. Dno vsake breskve rahlo zarežite z X pred blanširanjem. V serijah po 3 ali 4 dodajte breskve v vrelo vodo za 2 do 3 minute. Z žlico z režami jih prenesite v kopel z ledeno vodo, da ustavite kuhanje. Odstranite kožo z nožem za čiščenje.
Komentarji Dodaj komentar Anonimno 5. januarja 2019 Moj otrok ni nikoli dobro spal (še posebej čez noč), dokler nisem začel uporabljati spletnega mesta >> 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