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12-16-2008, 11:33 PM
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#1
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Senior Cook
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
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Tomato, peel or not?
I never know whether I'm supposed to peel a tomato when cooking. If it's not mentioned in the recipe I mean... I want to make an eggplant dish tomorrow, the ingredients are; eggplant, tomatoes, garlic, pepper, salt and oil. Simple dish, you fry the eggplant slices a little, then add the the rest of the ingredients and simmer it (covered). But shall I peel the tomatoes or not? I hope someone can help me. Thanks in advance....
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12-16-2008, 11:42 PM
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#2
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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I rarely, if ever, bother to peel tomatoes unless the recipe specifically calls for it (even then I rarely do it - lol!).
So that said, if the recipe doesn't ask you to do it - don't. And if the recipe is asking you to layer tomato slices with the eggplant, definitely don't do it. Your tomato will fall apart.
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12-16-2008, 11:45 PM
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#3
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Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
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I've never bothered peeling them.
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12-16-2008, 11:45 PM
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#4
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Senior Cook
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
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OK thanks, it's too much work anyway! lol...
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12-17-2008, 02:01 AM
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#5
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Executive Chef
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
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I don't feel there is any need to peel a tomato unless you want a really smooth tomato mix. I also tend to avoid the recipes that say peel and deseed the tomato.
I'd much rather go a get a tin where it has all been done for me and probably costs less than the fresh tomatoes.
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"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
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12-17-2008, 08:32 AM
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#6
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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I almost never peel tomatoes. I have a sauce recipe that I do peel them for otherwise I get little rolled up bits of ski. Which is pretty unpleasant, but other than that recipe I leave the skins on.
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12-17-2008, 09:40 AM
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#7
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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yup, it depends on the dish.
if the tomatoes are cooked down into a sauce, chunky or smooth, the skin will roll into little spikes. not so good. sorta like eating a poorly cleaned artichoke.
but if the tomatoes are still fresh-ish, then skins on are ok.
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12-17-2008, 09:52 AM
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#8
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,514
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In cooking?...99% of the time yes --- Most of the time I am using home canned so they are always peeled. ......Eating fresh?....most of the time I peel -- Sometimes no.
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12-17-2008, 09:59 AM
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#9
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Sous Chef
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
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Quote:
Originally Posted by Uncle Bob
In cooking?...99% of the time yes --- Most of the time I am using home canned so they are always peeled. ......Eating fresh?....most of the time I peel -- Sometimes no.
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I agree... Core, score, blanch, peel, and seed... If done properly the skin just falls right off...
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