How to peel tomatoes easily? [duplicate]
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Peeling tomatoes
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I went through several websites and found that the easiest way to peel tomato is to boil them . So, How long do we need to boil tomatoes so that you can easily peel them?
tomatoes boiling peeling
asked Nov 16 at 6:43
Rida
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marked as duplicate by moscafj, Cindy, Erica, rumtscho♦ Nov 16 at 14:00
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
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up vote
5
down vote
favorite
This question already has an answer here:
Peeling tomatoes
6 answers
I went through several websites and found that the easiest way to peel tomato is to boil them . So, How long do we need to boil tomatoes so that you can easily peel them?
tomatoes boiling peeling
asked Nov 16 at 6:43
Rida
7751716
marked as duplicate by moscafj, Cindy, Erica, rumtscho♦ Nov 16 at 14:00
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
add a comment |
up vote
5
down vote
favorite
up vote
5
down vote
favorite
This question already has an answer here:
Peeling tomatoes
6 answers
I went through several websites and found that the easiest way to peel tomato is to boil them . So, How long do we need to boil tomatoes so that you can easily peel them?
tomatoes boiling peeling
asked Nov 16 at 6:43
Rida
7751716
This question already has an answer here:
Peeling tomatoes
6 answers
I went through several websites and found that the easiest way to peel tomato is to boil them . So, How long do we need to boil tomatoes so that you can easily peel them?
This question already has an answer here:
Peeling tomatoes
6 answers
tomatoes boiling peeling
tomatoes boiling peeling
asked Nov 16 at 6:43
Rida
7751716
asked Nov 16 at 6:43
Rida
7751716
asked Nov 16 at 6:43
Rida
7751716
asked Nov 16 at 6:43
Rida
7751716
asked Nov 16 at 6:43
Rida
7751716
7751716
marked as duplicate by moscafj, Cindy, Erica, rumtscho♦ Nov 16 at 14:00
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
marked as duplicate by moscafj, Cindy, Erica, rumtscho♦ Nov 16 at 14:00
This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.
add a comment |
add a comment |
2 Answers
2
active
oldest
votes
up vote
17
down vote
accepted
You don't want to boil them, you want to blanch them. This means you bring the water to a boil, cut a shallow cross into each tomato (scoring the peel), add the tomatoes (few enough compared to the amount of water that the water doesn't stop boiling) and let them boil for ~1 minute. Remove the tomatoes and dump them straight into ice water. Once cooled the peel should come right off.
answered Nov 16 at 7:03
Johanna
2,190716
3
The peel tends to hang on to the stem, and often, when peeling tomatoes, you're heading for tomatoes concasse. In this case, I use an apple-corer or pointed knife to isolate the hull ( not all the way through) before blanching, leaving the plug in place. It can save a lot of time.
– Robin Betts
Nov 16 at 9:33
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up vote
6
down vote
Another method if you use a gas stove is to roast it over the cooking flame gently. To do this you can stick a knife into the tomato (preferrably in the stem part) and hold it over the flame while rotating it. Some of the peel will burn away and the rest will shrivel up which can be removed using bare hands quite easily.
This isn't a mass peeling method like boiling/blanching but I find it preserves the flavour better.
answered Nov 16 at 11:02
RedBaron
1612
add a comment |
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
17
down vote
accepted
You don't want to boil them, you want to blanch them. This means you bring the water to a boil, cut a shallow cross into each tomato (scoring the peel), add the tomatoes (few enough compared to the amount of water that the water doesn't stop boiling) and let them boil for ~1 minute. Remove the tomatoes and dump them straight into ice water. Once cooled the peel should come right off.
answered Nov 16 at 7:03
Johanna
2,190716
3
The peel tends to hang on to the stem, and often, when peeling tomatoes, you're heading for tomatoes concasse. In this case, I use an apple-corer or pointed knife to isolate the hull ( not all the way through) before blanching, leaving the plug in place. It can save a lot of time.
– Robin Betts
Nov 16 at 9:33
add a comment |
up vote
17
down vote
accepted
You don't want to boil them, you want to blanch them. This means you bring the water to a boil, cut a shallow cross into each tomato (scoring the peel), add the tomatoes (few enough compared to the amount of water that the water doesn't stop boiling) and let them boil for ~1 minute. Remove the tomatoes and dump them straight into ice water. Once cooled the peel should come right off.
answered Nov 16 at 7:03
Johanna
2,190716
3
The peel tends to hang on to the stem, and often, when peeling tomatoes, you're heading for tomatoes concasse. In this case, I use an apple-corer or pointed knife to isolate the hull ( not all the way through) before blanching, leaving the plug in place. It can save a lot of time.
– Robin Betts
Nov 16 at 9:33
add a comment |
up vote
17
down vote
accepted
up vote
17
down vote
accepted
You don't want to boil them, you want to blanch them. This means you bring the water to a boil, cut a shallow cross into each tomato (scoring the peel), add the tomatoes (few enough compared to the amount of water that the water doesn't stop boiling) and let them boil for ~1 minute. Remove the tomatoes and dump them straight into ice water. Once cooled the peel should come right off.
answered Nov 16 at 7:03
Johanna
2,190716
You don't want to boil them, you want to blanch them. This means you bring the water to a boil, cut a shallow cross into each tomato (scoring the peel), add the tomatoes (few enough compared to the amount of water that the water doesn't stop boiling) and let them boil for ~1 minute. Remove the tomatoes and dump them straight into ice water. Once cooled the peel should come right off.
answered Nov 16 at 7:03
Johanna
2,190716
answered Nov 16 at 7:03
Johanna
2,190716
answered Nov 16 at 7:03
Johanna
2,190716
answered Nov 16 at 7:03
Johanna
2,190716
2,190716
3
The peel tends to hang on to the stem, and often, when peeling tomatoes, you're heading for tomatoes concasse. In this case, I use an apple-corer or pointed knife to isolate the hull ( not all the way through) before blanching, leaving the plug in place. It can save a lot of time.
– Robin Betts
Nov 16 at 9:33
add a comment |
3
The peel tends to hang on to the stem, and often, when peeling tomatoes, you're heading for tomatoes concasse. In this case, I use an apple-corer or pointed knife to isolate the hull ( not all the way through) before blanching, leaving the plug in place. It can save a lot of time.
– Robin Betts
Nov 16 at 9:33
3
3
The peel tends to hang on to the stem, and often, when peeling tomatoes, you're heading for tomatoes concasse. In this case, I use an apple-corer or pointed knife to isolate the hull ( not all the way through) before blanching, leaving the plug in place. It can save a lot of time.
– Robin Betts
Nov 16 at 9:33
The peel tends to hang on to the stem, and often, when peeling tomatoes, you're heading for tomatoes concasse. In this case, I use an apple-corer or pointed knife to isolate the hull ( not all the way through) before blanching, leaving the plug in place. It can save a lot of time.
– Robin Betts
Nov 16 at 9:33
add a comment |
up vote
6
down vote
Another method if you use a gas stove is to roast it over the cooking flame gently. To do this you can stick a knife into the tomato (preferrably in the stem part) and hold it over the flame while rotating it. Some of the peel will burn away and the rest will shrivel up which can be removed using bare hands quite easily.
This isn't a mass peeling method like boiling/blanching but I find it preserves the flavour better.
answered Nov 16 at 11:02
RedBaron
1612
add a comment |
up vote
6
down vote
Another method if you use a gas stove is to roast it over the cooking flame gently. To do this you can stick a knife into the tomato (preferrably in the stem part) and hold it over the flame while rotating it. Some of the peel will burn away and the rest will shrivel up which can be removed using bare hands quite easily.
This isn't a mass peeling method like boiling/blanching but I find it preserves the flavour better.
answered Nov 16 at 11:02
RedBaron
1612
add a comment |
up vote
6
down vote
up vote
6
down vote
Another method if you use a gas stove is to roast it over the cooking flame gently. To do this you can stick a knife into the tomato (preferrably in the stem part) and hold it over the flame while rotating it. Some of the peel will burn away and the rest will shrivel up which can be removed using bare hands quite easily.
This isn't a mass peeling method like boiling/blanching but I find it preserves the flavour better.
answered Nov 16 at 11:02
RedBaron
1612
Another method if you use a gas stove is to roast it over the cooking flame gently. To do this you can stick a knife into the tomato (preferrably in the stem part) and hold it over the flame while rotating it. Some of the peel will burn away and the rest will shrivel up which can be removed using bare hands quite easily.
This isn't a mass peeling method like boiling/blanching but I find it preserves the flavour better.
answered Nov 16 at 11:02
RedBaron
1612
answered Nov 16 at 11:02
RedBaron
1612
answered Nov 16 at 11:02
RedBaron
1612
answered Nov 16 at 11:02
RedBaron
1612
1612
add a comment |
add a comment |
