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Difference between revisions of "Skinning tomatoes"
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[[Image:Tomato seller.jpg|300px|thumb|right|Tomatoes at Borough Market]] | [[Image:Tomato seller.jpg|300px|thumb|right|Tomatoes at Borough Market]] | ||
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To skin [[tomatoes]], use a sharp knife, cut a little cross at the base of each tomato. Plunge the [[tomatoes]] into [[boiling]] water for no more than 30 seconds, then plunge them into cold water, to stop any cooking that might have started. You should then be able to pull off the skin from each [[tomato]]. | To skin [[tomatoes]], use a sharp knife, cut a little cross at the base of each tomato. Plunge the [[tomatoes]] into [[boiling]] water for no more than 30 seconds, then plunge them into cold water, to stop any cooking that might have started. You should then be able to pull off the skin from each [[tomato]]. | ||
To skin [[sweet peppers]] or [[chillies]], it's probably easier to [[Roasted red pepper|roast and then skin them]]. | To skin [[sweet peppers]] or [[chillies]], it's probably easier to [[Roasted red pepper|roast and then skin them]]. | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
Latest revision as of 16:40, 10 December 2011
To skin tomatoes, use a sharp knife, cut a little cross at the base of each tomato. Plunge the tomatoes into boiling water for no more than 30 seconds, then plunge them into cold water, to stop any cooking that might have started. You should then be able to pull off the skin from each tomato.
To skin sweet peppers or chillies, it's probably easier to roast and then skin them.
