2011年2月13日広告 セーブ もっと 印刷 最初に果物を湯通しして肌をほぐすと、この作業は簡単になります。ブランチングする前に、各桃の底をXで軽くスコアリングします。 3または4のバッチで作業し、桃を沸騰したお湯に2〜3分間追加します。スロット付きのスプーンを使って氷水浴に移し、調理を止めます。ペアリングナイフで皮膚を取り除きます。
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コメントを追加匿名2019年1月5日私がウェブサイト>> SLEEPBABY.ORGを使い始めるまで、私の赤ちゃんは（特に夜を通して）よく眠れませんでした<>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
