How to skin tomatoes, garlic, onions, shallots and chestnuts

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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The best method of doing this is by blanching. Put the items to be skinned in a bowl and pour boiling water over them. Leave for a few minutes or until the water is cool. Nick the skin with a sharp knife and it will peel away like a glove.