Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
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?
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
Trace Adkins Reunites With College Crush, 30 Years Later
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
3 Economic Misconceptions That Need to Die
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
We Meant There WERE Nukes In The Fire
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?
Reply
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.
Reply
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)
Reply
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.
Reply
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.
Reply