I have taught several cooking classes over the years and I have found that there are a lot of things I assume people know. So, I have created this section for just those things. If you have questions look here. I will be adding things weekly to help you create wonderful meals for your family and friends.
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How to Freeze Peaches
I LOVE TO FREEZE PEACHES EACH YEAR. I USE THEM IN PIES, COBBLERS, SMOOTHIES OR JUST EAT THEM PLAIN. HERE YOU WILL FIND STEP BY STEP INSTRUCTIONS ON HOW TO DO IT YOURSELF.
Directions:
Step 1- Selecting the fruit
The most important step in freezing peaches is choosing the right peach. You want to make sure that it is a freestone or cling-free peach. This just means that the pit will separate easily from the peach. Choose a ripe and mature fruit that is not bruised or mushy.
Step 2- How many peaches should I get
It takes about 5 good peaches to make one quart of fruit. So use this as a base on how many peaches you think you will use in year.
Step 3- Wash the peaches
Wash the peaches off in cold tap water
Step 4- Peel Peaches
Bring a large stock pot full of water to a boil. Drop the peaches in the water for about 30-45 seconds. Remove from the water using a slotted spoon and place in ice water for several minutes.
Now the skins will easily slop off the peach!
Step 5- Cut up the peaches
Cut out any brown or mushy areas. Cut the peaches in half, quarters or slices. Remember to remove the pits. Next you will want to soak your fruit in a fruit fresh bath. If you do not do this your peaches will turn brown and look yucky. In a large bowl filled with cold water put in 1/4 cup of fruit fresh and 1 TBS of lemon juice. Soak for a few minutes.
Step 6 - Drain the fruit
Next you will want to drain the prepared fruit in a colander. Then pour them out onto a large dish towel and gently dry them off.
Step 7- Freeze
Next you will want to put the peaches in a single layer on a sheet pan and freeze in the freezer. You can skip this step but I do not like my peaches frozen in one big block. If you do this you can remove a few peaches at a time for smoothies and etc.
Step 8- Packaging
Once they are frozen remove them from the freezer and put in containers. You have a few options. You can seal them in a food sealer, place in plastic containers or put them in bags. I personally like to place them in a plastic bag and then put that inside of a Ziploc bag. You can then lay them flat or stand them up. Make sure to squeeze out as much air as you can.
To use peaches, thaw in the refrigerator over night.
How to make sticky rice:
Measure out 1 cup of sticky rice and place in a bowl.
(You must use sticky rice. A lot of stores carry this specialty item but if you can not find it, go to your nearest Asian market to find it. It can also be called sweet rice or glutinous rice.
Add 1 and 3/4 cup of water and stir. Allow the rice to soak over night. Sticky rice has a tough outer shell that needs to be softened before you cook it. If you skip this step you will have hard rice.
After the rice has soaked and you are ready to cook, add 1/2 tsp of salt and stir. Turn heat on high.
Once the water starts to gently boil, turn the heat down to a medium low. Place the lid askew and simmer for 10 minutes.
After 10 minutes, use a fork and pull rice apart to see if all of the water has been absorbed. If it hasn't continue cooking until the water is all gone.
When the water is gone, turn the heat off but leave the pot on the stove. Cover tight with the lid and let steam for about 8-10 minutes. The rice will continue to cook and will be perfect!
Sticky rice is great with stir-fries curries and in some desserts. If you have rice left over store in an air tight container. If you do not eat with in a couple of days your rice will get hard again.
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How to soft boil an egg.
I grew up having soft boiled eggs. This is how my mom taught me to make them. I like my yoke a little bit more set, so I have times for both below.
The perfect soft boiled egg has firmly set whites, but a soft runny yolk.
The perfect soft-boiled egg should have firm, custard-like whites and a warm runny yolk. This is a slightly trickier endeavor than simply hard-boiling eggs, but nothing that can't be mastered in minutes!
Ingredients
1 - 4 large eggs (if cooking more eggs, work in batches)
Equipment
Saucepan
Slotted Spoon
Instructions
1. Gently set eggs in a saucepan and fill about halfway with cold water.
2. Over medium heat bring the water to a boil. (If you bring to a boil too fast your eggs will crack).
3. Cook the eggs for 4 minutes: 4 minutes for a yolk that is still runny and 5 minutes for a yolk that is barely set.
4. Drain the eggs and run them under cold tap water for 30-60 seconds.
5. To eat, use a knife or egg-cutter to take the cap off the tip of the egg and eat it straight from the shell, preferably with plenty of toast for dipping. More firmly-cooked eggs can be cracked (carefully!) and peeled like a hardboiled egg. All soft-boiled eggs should be cooked to order and eaten immediately.
