Jacques Pépin: how to peel tomatoes.Jacques Pépin: how to peel tomatoes.
Now when using tomato, very often the recipe asks you to peel the tomato, seed the tomato, you can peel it in many different ways. This one, you impale on a fork or on a knife like that, right above the gas stove, and it will burn and char the skin, which as you can see, after that slide out very easily. And it also imparts a little bit of taste to the tomato. The most common way is probably to put it in boiling water, like I have here. How long do you leave it depending if the tomato is really ripe like ten seconds. If it's not too ripe, a bit longer. Often people choke it in cold water after. I don't really do it. I think it can kind of tend to take some taste out of it. Now you can do it with a knife as well, especially if you are trying to keep the skin for one reason or another. For example, here with the knife, I wield my knife in a jigsaw fashion. I go this way. I'll make a base and I will turn around and you can see my knife is moving up and down. I'm sowing like in a jigsaw fashion. I'm doing one straight here. I'm going one peel and I stab the peel here. And I'm doing a second peel to add [BLANK_AUDIO] If I do this, it's because I want to use this as a flower. So the base is there. I can put that right on the base. So it will hold nicely. And then with this one, you can see the edge, because I'm throwing it around, I do a very tight scroll. Out of this, and that tight scroll, I will, of course place, in the center of my tomato, here, to finish the rose. Here we are. Actually, I could have used also, a vegetable peeler. And you can see here, the vegetable peeler work Absolutely wonderful for that. This is a serrated edge vegetable peeler. And, it works very well. But, when you have a tomato like this, very often, the recipe asks you to seed it. You should cut it across, that is, perpendicular. Perpendicular to the stem, across and then you press out the seeds and the juice. All of that you'll keep for stock. Well now you have a nice tomato which is ripe like that you take a piece of this. I take a clean towel, put that in the middle of it And I can do my own cherry tomato, any size that I want. And then you can open it, of course. You have a nice bowl of tomato here. And you can put them on a little skillet, brush it with a little bit of butter, that's your food. Warm it up to serve it as a garnish. You know, for one fish or another. The rest of the middle is usually cut into dice like this and sauteed in what we call [UNKNOWN].