Cooking For Engineers

[gonpelaez]

Dip them a second in boiling water, will peel right off.

[gue0]

The same technique works for peppers and other shiny or tough skinned vegetables. A slotted spoon or tongs, a pan of rapidly boiling water, and an ice cold water bath are all you need. I find it best to submerse them just until the skin splits, 3 to 5 seconds.

[youngcook]

Oho!I don't peel my tomatos or pepers often but boy will I try this out.

[alison - uk]

It works even quicker if you cut a small cross on the base
of the tomato before covering with boiling water.

Scorch a pepper over a gas flame or blowtorch until the skin
is charred, place in a plastic bag & seal til cool. The skin peels
off easily & the pepper takes on a wonderful smokiness.

[NeiNastran]

Hey, isn't the skin nutrient rich?

[alison - uk]

It probably is nutritious. But random bits of curled
up tomato skin in a dish doesn't look very appetising
or professional.

Also the skin on peppers can be difficult to digest,
& doesn't have a pleasant mouth-feel. The reason
why I can't eat stuffed peppers.

[Paul79UF]

[jenming]

Solution: Eat the peels yourself after removal. Maybe with some tabasco.

[Irenes]

Wonderful tip! Tomatoes are one thing, but peeling peppers is near impossible!

[IDontUse]

general rule is 10 seconds in simmering water then into an ice bath. Of course cut out the stem and cross the other end first. Also, plum tomatoes are the best value if you are removing the seeds. In case someone doesn't know how to remove the seeds, do NOT squeeze the tomato i hate that. Cut it into quarters, and run a pairing knife under the seeds.

[boobaloo]

[gue0]

The backyard garden of 6 or more tomato plants will need some storage technique which starts out with peeling them whether you turn them into sauce or can them whole which requires blanching, if not cooking them completely. Skins are tough and difficult to digest and you will soon find it favorable to remove the skin before storage rather than picking them out of your food on your dinner plate.

I will submerse them in boiling water until the skin splits and immediately move them to an ice bath, (cold tap water will do until it gets warm). I then peel the skins and slice them 3/8" to 1/2" thick and dehydrate them. The flavor is superior to canned because they are still uncooked and they will last just as long, if not longer. I've never managed to keep any for longer than the following winter, as the rehydrated tomatoes taste is almost indistinguishable from fresh. Vine ripened are the only ones qualified for this honor, otherwise you can get the green ones that are supposed to be ripened on the way to the market and revel in your imagination.

[master]

Depends on the dish your cooking. For example, if cooking an Asian/indonesian dish or a curry of any nature it wouldnt be necessary at all to peel the tomato skin off. The tomato itself would break up during the 40-50 low temp heat, skin would break off on its own accord, if at all, and adds to the overall flavour whilst at the same time not depriving the 'eater' of any nutrients or goodness.

[PeterLustig]

I could not believe it. But today I tried your "tutorial" peeling tomatoes. Believe it or not but it worked!

Thank you so much! Now I can do tomato sauce easily

[Dude111]

Im glad it worked for ya......... Welcome ashore!