Preparing Peach Cobbler with Chef Tony Matassa: A Step-by-Step Guide
I'm Chef Tony Matassa today we're preparing peach cobbler that we're going to bake in a cast iron skillet. Let's get started by blanching our fresh peaches in some boiling water for about a minute. This step is crucial in removing the skins from the peaches without causing them any damage. After blanching, remove the peaches to an ice bath to stop the cooking process.
Now that the peaches have been cooled down, we can start preparing them for baking. First, let's remove the skins by cutting a shallow X across each peach and the skin should lift off easily after peeling. Once the skins are removed, blend together some dark brown sugar with some granulated sugar to create a sweet and sticky syrup. Whisk in a little water to form a slurry, which will help to loosen the skins of the peaches.
Next, we'll pit the peaches and slice each one about an inch thick. Place the slices into the bowl with the sugar slurry and lightly toss thoroughly coating with the syrup. This step is important as it will help to infuse the peaches with a rich and sweet flavor. Pour this mixture into an 8-10 inch cast iron skillet and place in a kado grill preheated to between 350 to 400°F.
While the peaches are cooking, we'll put together a starch blend for when they come off the grill. Start by adding some tapioca starch and then add some ground cinnamon, a pinch of salt, some ground ginger, and some fresh grated nutmeg. Blend well and set aside. This starch blend will help to thicken the liquid from the peaches and give the cobbler a nice texture.
When the peaches have been cooking for 20-30 minutes or when the liquid is boiling and the peaches are soft, they're ready to come off the grill. Sprinkle the top with a little coarse salt and stir it around a bit. Make yourself a little well to stir in the starch mixture and add slowly while stirring constantly. This step will help to distribute the starch evenly throughout the cobbler.
Now we'll stir in a little unsalted butter and begin making our topping. Whisk together some granulated sugar and brown sugar followed by some baking powder, some whole milk, a little heavy cream, and a couple of egg yolks. Now blend some chilled diced butter into a little all-purpose flour until it reaches sort of a mealy consistency. Add this mixture to the batter and lightly stir the flour in just to incorporate.
Pour the batter over the center of the peaches and using your spoon gently turn the peaches over onto the batter in four to five places. Place the skillet back in the komato or oven after 25-30 minutes rotate the cobbler close the lid and continue on the cobbler has been in for 1 hour. It's time to remove the cobbler from the heat.
Finally, we're ready to serve and enjoy our delicious peach cobbler! I'm Chef Tony Matassa and remember at bbqguys.com come we smoke the competition.
"WEBVTTKind: captionsLanguage: enhi I'm Chef Tony Matassa today we're preparing peach cobbler that we're going to bake in a cast iron skillet in our komato Joe let's get started by blanching our fresh peaches in some boiling water for about a minute remove to an ice bath now we can remove the Skins by cutting a shallow X across each Peach and the skin should lift off easily after peeling blend together some dark brown sugar with some granulated sugar whisk in a little water to form a slurry now we'll pit the peaches and slice each one about a/ in to an inch thick place the slices into the bowl with the sugar slurry and lightly toss thoroughly coating with the syrup pour this into an 8 to 10 in cast iron skillet and place in a kado grill preheated to between 350 to 400° set up for convection baking while the peaches are cooking we'll put together a starch blend for when they come off the grill start with some tapioca starch and add some ground cinnamon a pinch of salt some ground ginger and some fresh grated nutmeg blend well and set aside when the peaches have been cooking for 20 to 30 minutes or when the liquid is boiling and the peaches are soften they're ready to come off the grill sprinkle the top with a little coarse salt stir it around a bit and make yourself a little well to stir in the starch mixture add slowly while stirring constantly now we'll stir in a little unsalted butter and begin making our topping whisk together some granulated sugar and brown sugar followed by some baking powder some whole milk little heavy cream and a couple egg yolks now blend some chilled diced butter into a little all-purpose flour until it reaches sort of a mey consistency and add it to the batter lightly stir the flour in just to incorporate when done it should still be pretty lumpy pour the batter over the center of the peaches and using your spoon gently turn the peaches over onto the batter in four to five places and place back in your komato or oven after 25 to 30 minutes rotate the cobbler close the lid and continue on the cobbler has been in for 1 hour it's time to remove serve and enjoy thank you for watching make sure to subscribe to our YouTube channel for all the latest updates on recipe videos how-tos and product demonstrations I'm Chef Tony Matassa and remember at bbqguys.com come we smoke the competitionhi I'm Chef Tony Matassa today we're preparing peach cobbler that we're going to bake in a cast iron skillet in our komato Joe let's get started by blanching our fresh peaches in some boiling water for about a minute remove to an ice bath now we can remove the Skins by cutting a shallow X across each Peach and the skin should lift off easily after peeling blend together some dark brown sugar with some granulated sugar whisk in a little water to form a slurry now we'll pit the peaches and slice each one about a/ in to an inch thick place the slices into the bowl with the sugar slurry and lightly toss thoroughly coating with the syrup pour this into an 8 to 10 in cast iron skillet and place in a kado grill preheated to between 350 to 400° set up for convection baking while the peaches are cooking we'll put together a starch blend for when they come off the grill start with some tapioca starch and add some ground cinnamon a pinch of salt some ground ginger and some fresh grated nutmeg blend well and set aside when the peaches have been cooking for 20 to 30 minutes or when the liquid is boiling and the peaches are soften they're ready to come off the grill sprinkle the top with a little coarse salt stir it around a bit and make yourself a little well to stir in the starch mixture add slowly while stirring constantly now we'll stir in a little unsalted butter and begin making our topping whisk together some granulated sugar and brown sugar followed by some baking powder some whole milk little heavy cream and a couple egg yolks now blend some chilled diced butter into a little all-purpose flour until it reaches sort of a mey consistency and add it to the batter lightly stir the flour in just to incorporate when done it should still be pretty lumpy pour the batter over the center of the peaches and using your spoon gently turn the peaches over onto the batter in four to five places and place back in your komato or oven after 25 to 30 minutes rotate the cobbler close the lid and continue on the cobbler has been in for 1 hour it's time to remove serve and enjoy thank you for watching make sure to subscribe to our YouTube channel for all the latest updates on recipe videos how-tos and product demonstrations I'm Chef Tony Matassa and remember at bbqguys.com come we smoke the competition\n"
