For all of you who love making scalloped potatoes and potato salad from scratch but don't necessarily find joy in peeling all the boiled potatoes this tip is for you.
This technique can also be used to peal things like peaches for pies and fresh tomatoes. Just score the bottom with a X and take out the little "button" on top where the fruit would have attached to the tree of vine rather then scoring around the middle like for the potato. Quickly blanch for a minute to loosen the skin and refresh in cold water just like in the video the skin will peal off with ease.
Enjoy and happy cooking!
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