I'm just saying...but...
If you run a knife over a tomato to make a small cross at the base then leave it in a bowl of boiling water for like 5mins the skin just lifts off, you can put like 20 tomatoes in a bowl at once, this has got to be quicker than blowtorching off the skin of each tomato individually and generates less mess. (i didnt read the article only watch the vid so apologies if you covered that)
(, Wed 23 Jun 2010, 8:44, Reply)
5 mins is a bit long, I'd say...
...about a minute will do it, normally.
(, Wed 23 Jun 2010, 9:04, Reply)
Yeah you can tell though
because the skin almost comes off itself thanks to the slit.
Oo-er
(
whenanimalsattackhumans clad in global hypercolour, Wed 23 Jun 2010, 9:16,
Reply)
That is the traditional way called parboiling
The problem is it heats the entire tomato and cooks the fruit to a deeper level. to do it Proper, you would plunge the fruit immediately into Ice water to stop the heat.
this method minimises the heat that reaches the fruit.
Overall this is much faster, once you consider all the other preparation. Most times I flash several with thew torch before I peel.
(
rootsxrocks, Wed 23 Jun 2010, 18:38,
Reply)