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Simple Tip: Easily Peel Peaches

YumSugar — Thu, 28 Jun 2007 08:43:38 -0700

If you're planning on cooking with peaches (like I did with the peach puzzle), you'll want to peel them first. Cooking causes the skin to become rough and the texture could be unappetizing in pies, etc. However peeling peaches seems like an messy task. Ripe peaches are soft and delicate and prone to bruising. Luckily there's an easy way to get around it.

Bring a pot of water to boil (enough to submerge the peach fully - see note).
Using a slotted spoon, dip peach for 30-45 seconds.
Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.

Note: The picture shown does not have enough water and resulted in having to continuously rotate the peach.

This method also works well for nectarines, plums and tomatoes.

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Easy Peeling Clean Up

YumSugar — Wed, 20 Dec 2006 00:30:56 -0800

The worst part of peeling vegetables is the clean up. I used to peel them over the sink and then scoop everything up afterwards. It was a slimy sensation that I decided I could live without. Now I place a few layers of newspaper on the bottom of the sink before peeling. When I'm done I just wrap it all up and toss the whole thing out.

How to Peel Shrimp

partysugar — Thu, 11 Sep 2008 05:30:19 -0700

When I was little, I had no idea shrimp weren't readily available in their edible state. Sure, I knew you had to cook them, but I didn't realize that the heads, shells, and intestines were normally removed before consumption. I learned later, as a 20-year-old, how to properly peel the delicious shellfish. This is a skill every home cook should master, so I've put together an easy to follow step-by-step explanation. It can be applied to both raw and cooked shrimp. To get started, click the start button.

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Yummy Link: Chocolate Covered Candied Orange Peels

YumSugar — Tue, 27 Nov 2007 06:01:38 -0800

This photo essay makes creating your own chocolate covered candied orange peels look as easy as boiling water. - Smitten Kitchen

Southern (Indian) Thanksgiving

Yum Community — Tue, 24 Nov 2009 11:30:42 -0800

This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.

For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.

By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.

For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.

To get her recipes for this Southern Indian feast, keep reading.

Top Chef Vegas: Episode 3

partysugar — Thu, 03 Sep 2009 00:30:03 -0700

For the first time this season, the Vegas theme was played down on this week's episode of Top Chef. Instead the cheftestants worked their magic with potatoes and had an emotional experience while cooking for members of the US Air Force. Did you catch the show? Want to talk about it? Well - warning spoilers ahead - please read more.

Was Mark Peel a judge because Bravo hoped he would go further on Top Chef Masters?
Do the quickfire challenges seem easier this season?
Who did you side with in the boiling water mishap: Preeti or Ashley?
How clever was Ash to change his ice cream into a custard?!
Gosh there are a lot of contestants! Did anyone else feel like the quickfire tasting went on forever?
Wasn't it interesting that the cheftestants selected an executive chef and broke into teams without Padma ordering them to do so? Or did Bravo edit that out?
If you were told you could only cook one type of food for the rest of your life, what would it be?
How gross did the pasta salad look?! I felt like I could have made a better pasta salad.
How fun is the brotherly competition? I'm totally caught up in the drama of it all! (But, I'm on Team Mike.)
Did the judges get rid of the correct chef?

In general what did you think? Which chefs do you like? And not like?

Photo courtesy of Bravo

Reader Recipe: Powderhorn Potatoes

Yum Community — Tue, 17 Nov 2009 12:50:11 -0800

This story was written by member b1uebunn and comes from the Kitchen Goddess group in the YumSugar Community.Check out her family's Thanksgiving recipe when you read more

In Season: Butternut Squash

YumSugar — Thu, 12 Nov 2009 14:00:29 -0800

Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer - up to a month, unrefrigerated, in a cool, dark place - can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.

Have You Ever Made Candy at Home?

YumSugar — Mon, 02 Nov 2009 11:45:32 -0800

After reviewing the new reference book A Field Guide to Candy, I found myself looking back on all the fun candies we've made, from candied orange peel to peanut brittle to peppermint bark. It left me wondering if you ever tried to make your own candy.

Top Chef Quiz: Thunderbirds

partysugar — Thu, 03 Sep 2009 11:30:38 -0700

Another Wednesday night has come and gone and with it the latest episode of Top Chef Vegas. The show took a more serious turn as the chefs prepared dishes for the US Air Force. It was the first time we saw a cheftestant not cook, but act as executive chef making sure the kitchen ran smoothly. How well were you paying attention? Find out now when you take my quiz!

Photo courtesy of Bravo

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