Or the culinary gold mine found in half rotten bananas.
Money can buy single estate chocolate, high end spices and vanilla beans, but the deliciousness born of thrift is not to be trifled with. I have a special place in my heart for the kitchen scraps people often think of as trash: egg whites and brownie crumbles, bits of biscuit dough, broken macarons, corn cobs and peach pits.
Sharing a single recipe for pits (peach or otherwise) can’t cover the scope of their use as an ingredient. So rather than give you one measly recipe, I’ll cover the technique instead.
You just need one peach pit for every two ounces of liquid (eight pits per pint) and a little time.
Given the chance, a hundred grams of raw stone fruit kernels would produce about 160 milligrams of cyanide.
Probably the most over-hyped, shrug-worthy food risk on the planet when you consider a hundred grams of black beans would produce 400 milligrams of cyanide (thanks, dusty copy of ).
For simpler dessert, a panna cotta or sorbet, the shorter steep time will work just fine. If you’re flavoring a liquor, you can just strain without reheating.
Once you start thinking of ways to use the pits, all of your favorite recipes seem like prime candidates for pit-ification.It depends on how intense you’d like the flavor and whether or not you want the fruit pit’s flavor in a starring or supporting role.