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A Happy Accident

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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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    Posted: 26 February 2012 at 21:07
Just a little tip I'd like to share.
 
I've always hated peeling tomatoes the traditional way. It takes time to bring the water to a boil. It's messy. And water drips all over everything.
 
Recently I discovered, quite by accident, that you can use dry heat, just as you do with charring peppers. You just don't want to go overboard.
 
Mostly, for this technique, I use a torch and just lightly let the flame kiss the tomato. You can see it react, and control the process that way. Once you've flamed the entire skin it just peels right off.
 
You can do this on the grill as well. Control is a little more ticklish. What I do is work on a hot fire, and turn the tomato frequently, so that all parts are exposed to the heat, but none too long. Literally a few seconds is all it takes.
 
I've been using this technique for about six months, now, and find it to be both faster and neater than the traditional blanching method.
 
 
 
 
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2012 at 07:54
I learn something new everyday on the forum ... thanx for the tip and how to´s ...
 
Always Kindest.
Margaux
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2012 at 08:32
What I want to know is how does one happen to accidentally torch a tomato?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2012 at 08:44
Actually, I "discovered" this while grilling tomatoes, and noticed that the skin wrinkles and loosens. That was the accidental part.
 
Using a torch was a planned experiment.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2012 at 08:50

Shall try it next time I make sauce for my Bolognese Ragù ...

Margi. Wink
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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