| Started By | Comment | ||
|---|---|---|---|
 honeybadger |
I'm trying to make a peach crisp |
Lead | |
|
Posts: 242 (08/09/09 4:28 PM) |
how can I get the stones out of the peaches? I tried cutting them all the way around then twisting, but the peaches just won't let go of that stone. the
skin came off one half and I was left with a dripping mess. is there some sort of trick?
I was worried they were under-ripe since they were a bit hard, but maybe they're too ripe? help! |
||
|
squashthebeef |
|||
|
Posts: 20811 (08/09/09 4:30 PM) super badass |
You did the right thing telling us.
|
||
 Trixie Delight |
|||
|
Posts: 27583 (08/09/09 4:35 PM) put Angel in the corner
|
Soak them in Clorox for 15 minutes. The pit will come right out.
|
||
|
Paris Hilton |
|||
|
Posts: 7283 (08/09/09 4:37 PM) |
the fuck is a peach crisp?
|
||
|
squashthebeef |
|||
|
Posts: 20813 (08/09/09 4:43 PM) super badass |
apparently, one eats a bunch of peaches and a box of granola and pukes on a plate. |
||
|
YemaGrl1988 |
|||
|
Posts: 7634 (08/09/09 4:45 PM) Registered user |
Is it the same way to get the avacado pit out of the avacado? Try sticking the bottom of the knife in the pit and then twisting.
|
||
|
honeybadger |
|||
|
Posts: 243 (08/09/09 4:46 PM) |
I WAS ASKING IF THERE WAS A TRICK TO GETTING THE STONE OUT. and yeah they're not the greatest thing in the world but I'm supposed to bring a
non-chocolate dessert to this staff barbecue tomorrow and am in possession of a lot of peaches and not a lot of time so this is what my co-workers are getting.
it's more like this 
|
||
|
squashthebeef |
|||
|
Posts: 20816 (08/09/09 4:48 PM) super badass |
For you retards who are now dancing around the kitchen, she meant twisting the KNIFE.
|
||
|
airshowpilot |
|||
|
Posts: 1089 (08/09/09 4:54 PM) Registered user |
Have a couple of shots of liquor and allow your creative juices flow!
|
||
|
lilmzcan |
|||
|
Posts: 1861 (08/09/09 5:05 PM) |
Remove the stone from a peachFresh or poached peaches are one of summer's simple pleasures. If you plan to cut or cook the fruit, choose the slipstone (or freestone) variety, as its flesh comes away easily from the stone. Step 1: Use a small sharp knife to cut the peach along the seam and around the stone. Twist to separate the halves.
|
||
|
Paris Hilton |
|||
|
Posts: 7285 (08/09/09 5:06 PM) |
ISN'T IT CALLED A PIT? A STONE IS A ROCK, NOT A PART OF A FRUIT!
|
||
|
honeybadger |
|||
|
Posts: 244 (08/09/09 5:10 PM) |
the problem is I can't even get part of the peach off the stone to stick the knife in and twist. I've resorted to sort of carving the peach around it
and making a huge mess.
also, why is the peach a darker colour on the inside right next to the skin? |
||
|
lilmzcan |
|||
|
Posts: 1863 (08/09/09 5:14 PM) |
If you would like to remove the skin from the peach, do so before slicing. You can accomplish this easily by blanching the peach briefly in boiling water and
then plunging it into ice water. After a minute or two, the skin will peel right off. Alternatively, you can use your paring knife to peel the skin off. There
are two ways to pit a peach successfully, and the method you should choose will be determined largely by what time of year it is. Early-season peaches (picked
in June and July) tend to cling to their pits a bit more tenaciously. The best way to remove the pit from an early-season peach is to use the slice-and-dice
method. The cut-and-twist method, on the other hand, works well with late-season (August) freestone peaches
|
||
|
Snuffy Smiff |
|||
|
Posts: 2155 (08/09/09 5:19 PM) Registered user |
I always just use canned peaches. But that's not very helpful in your case, is it? Sorry.
If they're cling peaches, you probably have to just carve the peach off the pit like meat off a bone, which would be kinda messy. But in a peach crisp, nobody's going to notice if the peach slices are perfect or not, so you have that going for you. Which is nice. |
||
|
SmrtAss |
|||
|
Posts: 7333 (08/09/09 5:21 PM) Lazy ass bitch, please |
You could probably make it crisp in a deep fat fryer.
|
||
|
Charming Nemesis |
|||
|
Posts: 7113 (08/09/09 5:23 PM) |
I always make peach cobbler and apple crisp. Might have to try the peach crisp thing.
|
||
|
token lunatic |
|||
|
Posts: 25506 (08/09/09 5:24 PM) Registered user |
SmrtAss wrote:OMG will you marry me? |
||
|
SmrtAss |
|||
|
Posts: 7335 (08/09/09 5:26 PM) Lazy ass bitch, please |
A catch like me? Taken.
|
||
|
token lunatic |
|||
|
Posts: 25508 (08/09/09 5:29 PM) Registered user |
I take by my offer then.
|
||
|
sniffles11 |
|||
|
Posts: 5111 (08/09/09 5:57 PM) Registered User |
I had to go to the ER to get my stone out.
|
||
|
honeybadger |
|||
|
Posts: 245 (08/09/09 6:09 PM) |
http://en.wikipedia.org/wiki/Drupe
relevant bit: "In botany, a drupe is a fruit in which an outer fleshy part (exocarp, or skin; and mesocarp, or flesh) surrounds a shell (the pit or stone) of hardened endocarp with a seed inside." but more about the crisp - this is such a disaster guys!! I didn't really follow a recipe since I wanted to make a smaller one, but now I have no idea how long to cook it for! it's bubbling but it's all sloshing around. if I cook it longer will the liquid cook away? |
||
