Final answer:
The technique used from Latin 'to whiten' for peeling fuzzy skins of fruits like peaches is blanching. By boiling and then plunging the fruit into ice water, the skin loosens and becomes easier to remove.
Step-by-step explanation:
The technique referred to in the question, which comes from the Latin for "to whiten," is blanching. This culinary technique is used for peeling fruits like peaches with fuzzy skin.The technique from the Latin for "to whiten" that can be used to peel a peach's fuzzy skin is blanching. Blanching involves briefly immersing the peach in boiling water and then transferring it to an ice bath. The hot water loosens the skin, making it easier to remove, while the ice bath stops the peach from cooking further.
Blanching involves boiling the fruit for a short period of time and then immediately plunging it into ice water. The rapid temperature change causes the skin to loosen, making it easier to peel off. This process not only helps in peeling but also halts enzyme actions which could lead to loss of flavor, color, and texture. Blanching is a useful technique for many cooking processes including vegetable preparation and before canning or freezing.