The thin skin of firm tomatoes, peaches, plums, etc. can be easily peeled with the following method:Place a pot of water large enough to accommodate 5 or 6 pieces of fruit on to boil.While waiting for the water to boil,...
Piloncillo is made of pure cane juice. Therefore, it must be kept dry and moisture free in storage.Piloncillo can be crushed by placing it in a resealable plastic bag, covered with a towel and pounded with a kitchen mallet.You may...
Using a serrated knife, cut top and bottom off of pineapple. Slice sides of pineapple off following the curve of the fruit and removing any eyes that are left. Cut down through the middle of the pineapple through the heart....
Yellow-brown, brown, and black plantains can be peeled as you would a banana, but it is much more difficult to peel a green or yellow plantain.To peel, with a paring knife, slice off the ends. Slit the skin lengthwise and...
To keep potatoes from turning brown, after peeling immediately place them into acidulated water. Can be made 1 day in advance. Fill a large bowl with enough water to cover potatoes and squeeze 2 lemons into water. Place the cut...
Rinse Melissa’s Quinoa in a fine mesh strainer and drain.In a saucepan, add entire packet along with seasoning packets and 2 cups water. Cook until all water is absorbed, about 10-15 minutes.
Peppers can be roasted over an open flame or under the broiler in an oven. To roast over an open flame on the stove:Step #1: Hold the pepper with tongs over a medium flame, turning occasionally until evenly charred....
When roasting bell peppers, onions, tomatoes and tomatillos, they become more flavorful and tender. Place directly over a gas burner, on a grill, or under a broiler. Char the vegetables, turning occasionally, until completely blackened. Place in a bowl and...
Here is another knife technique made simple. This is perhaps the most Chinese in origin.Roll-cutting is used for long vegetables, such as Asian eggplant, carrots, and zucchini.It makes attractive chunks and exposes more of the surface area of the vegetable...
