The easiest way to slip those skins off ripe tomatoes is to drop 'em in a vat of boiling water for 30 seconds or so. Once they've cooled a bit you can slip the skins right off (or give them a "spa" of an ice-bath like Barbara does). I learned from my favorite cookbook author to score a little "x" on the bottom of the tomato to help the skin detach.
But then on NPR's The Splendid Table a few weeks ago, Lynne Rossetto Kasper said that moisture affects the flavor of tomatoes - even a little moisture - and that she much-preferred a "dry heat" method where you roll the tomato on a hot grill or griddle. This method seems more labor-intensive - is it worth it? Which do you use?
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
9-21-2005 @ 8:35PM
vc said...
I'd have to taste the difference to believe it. I have trouble believing that I'd be able to taste any real difference between these two methods.
Doesn't it also depend what you'll be doing with the 'maters afterwards?
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9-21-2005 @ 10:37PM
tr?l said...
I agree with VC. Come on, the difference could not be THAT big, or other people would have noticed it already.
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9-22-2005 @ 11:38AM
kevin said...
I used to blanch tomatoes, but was introduced to the Messermeister serrated peeler and have been using it ever since. It takes off _just_ the skin and effortlessly. (http://www.cutleryandmore.com/shop/details.asp?SKU=4767)
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9-22-2005 @ 12:20PM
alps said...
Dry heat! water extracts flavor people expecially if there is an x on the bottom. But if you don't beleive that, then consider this: with a little dry heat the water evaporates, thus condensing the flavor. I think the choice is clear. Aslo if you are making a light pan sauce for, say, some pasta, if you leave on a little longer you get caramlization and the juice that the tomatoes release as part of the sauce.
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9-22-2005 @ 2:14PM
Dan said...
I use dry heat, but from an slightly different (and better) source. A Blowtorch. Not a foofy little Creme Brulee Torch, but a full on propane torch. A fraction of a second under the torch and the skin peels right off, no diluting the tomato flavor, no actual heating of the tomato. It takes so little time I don't think it's even cooking the tomato at all. Perfect, every time.
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