Label
All
0
Clear all filters

Tomatoes

Peeling and Deseeding

Appears in

By Damien Pignolet

Published 2005

  • About
I have referred to hand-peeling tomatoes in several recipes. The benefit of this technique over the traditional procedure of plunging them in boiling water is that the tomato remains raw and fresh in flavour. Cut the tomato into 6 then lay each segment skin-side down on a chopping board and, using a very sharp knife inserted between the flesh and the skin, apply a firm downward pressure with the blade directed away from you. The skin should be removed in one piece. Slice off the seeds and segments of perfectly peeled tomato flesh will be ready to dice or cut into julienne [strips].

Become a Premium Member to access this page

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title