Do you know the ice bath method? This is a very convenient technique to easily remove the skin of almonds and nuts, but also to sterilize vegetables
In the kitchen, ice is used to quickly cool food; especially for boiled vegetables, hard-boiled eggs and creams. When food is placed directly in theice water, we talk about the thermal shock effect, very useful for peeling fruit and vegetables, but also for cooling and sterilizing them.
This is a simple and effective way to quickly chill hot foods, such as soups or broth, before putting them away.
But that's not all, because the rapid lowering of the temperature prevents bacteria from proliferating and multiplying. (Read also: Pesticides on fruits and vegetables: rinsing is not enough, these are the best and most effective methods to remove them)
Index
Like taking an ice bath
prepare an ice bath fill a large bowl with ice and cold water, but don't do it too early or the ice will melt.
Use a metal container as it will cool down faster than glass or plastic. If you need to cool a sauce or custard, make sure the bowl used for the bath is large enough; also, do not fill it too much with water, as it may overflow.
Furthermore, as the ice melts, the level of the frozen water may drop; so it is necessary to add more ice and water in order to keep the temperature constant.
Here like taking an ice bath step by step:
- After preparing the bowl, put the vegetables in the boiling water and keep the water at a constant boil; the vegetables should be tender but not mushy.
- When the vegetables are cooked but still crunchy, quickly remove them from the boiling water with tongs.
- At this point, immerse them in the ice bath, in order to stop the cooking process.
Important: Remember to keep the vegetables in ice water long enough to cool them completely, then drain them thoroughly. If the vegetables are removed from the ice bath before they finish cooling, they will continue to cook from the inside out.
@Iryna Pospikh / 123rf
Tips in case of vegetables or small pieces of food
If you use this technique for cooked vegetables or other small pieces of food, we recommend that you use a slotted spoon or spider to transfer the food from the boiling water to the ice bath, but also to remove the food from the ice bath when you has cooled down sufficiently.
As regards the sale, remember that adding a few tablespoons of salt will lower the temperature further, so that the ice will take longer to melt. Also, it is important to know that salt permeates the outer walls of vegetables and enhances their flavors, but at the same time makes them softer.
How to easily peel fruit and vegetables with an ice bath
When you need peel fruit or vegetables with very thin skin, such as tomatoes or peaches, you can use the blanching and shock method (no salt in boiling water, of course). Blanching loosens the skin, while the thermal shock helps to peel it off easily.
Here's how to peel a tomato:
- Fill a large bowl with ice water and set it aside.
- Take the tomatoes and engrave an X on the base.
- Put a pot of water on the stove and bring it to a boil and carefully dip the tomato in it.
- Remove it after 30 seconds, or when the skin begins to peel off, and place it in the bowl of ice water.
- Let it sit for 5 minutes or until the skins wither and begin to peel off.
- Once the tomato has cooled, remove it from the ice water and peel off the skins with your hands.
(Read also: How to grow tomatoes in pots, in the vegetable garden and upside down: the mini-guide)
@ Magone / 123rf
To peel the peach, also in this case, the advice is to engrave an X in the base with a sharp knife. This will help the skin slide off more easily.
Here's how:
- Bring a pot of water to a boil.
- Place a peach in the pot, making sure it is completely submerged.
- Leave it in the boiling water for 30 seconds and remove it with a slotted spoon.
- Immediately put it in a bowl of water and ice and leave it for about 10 seconds.
- Remove the peach from the ice water and peel off the peel with your fingers or a small sharp kitchen knife.
- Cut the peach in half from one end to the other, and remove the pit with your fingers or a small knife.
This method also allows you to peel almonds and dried fruit perfectly. Seeing is believing!
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