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I like rotating my ingredients and use diverse ones for my recipes. There are some ingredients that I like reserving for more “fancy” dishes like Pearl Onions. I like to use them for my Coq au Vin, Boeuf Bourguignon – Beef Bourguignon, Blanquette de Veau, Creamed Onions, Succotash, Onion Chutney, Pickled Onions, and more… Sometimes when I make my Creamed Peas dish, I like to add them at the same time as the peas. It makes it different.
 
Although they’re very cute and make a nice presentation, they’re not fun to peel… it’s a tedious task! This Pearl Onions • Easiest Way to Peel episode will show you how to accelerate the process by simply doing a couple extra steps.
 
During the Holiday season, my schedule is so hectic. Besides cooking up a storm in order to be ready for Christmas and New Year’s plus a few dinner parties at our house, I also have to make more recipes to share on Club Foody. The last thing I need is to spend extra time removing the outside paper on these little guys. Pearl Onions • Easiest Way to Peel expedites the process without getting frustrated throughout the process.
 
I use this method as well when handling cipollini which are bigger than pearl onions but still small enough to get impatient when trying to remove their papery skin. The blanching process is quick and prepping them is now a breeze.
 
Don’t get exasperated trying to remove their papery skin and watch the video on Pearl Onions • Easiest Way to Peel. It’s fast and efficient allowing you to quickly move on with your recipe.
Bon Appétit!
 
Here are more useful tips and tricks for you to try…
– Brussels Sprouts Stalk- Handling and Prep
– Kiwifruits – How to Peel Quickly
– Defrosting Meats Quickly
– How to Reheat Mashed Potatoes
– Grind Chicken & Save Money
– Powdered Sugar – Make it, Don’t Buy it!
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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