"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Reply
 
Thread Tools Display Modes
 
Old 06-25-2015, 12:14 PM   #261
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
Quote:
Originally Posted by taxlady View Post
I can't quite visual the process. I understand the part about cutting the top and bottom off the tomato, but I'm lost after that.

I think it's like this:
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-25-2015, 12:35 PM   #262
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
I've never noticed any bitterness in tomato pulp or seeds. In fact, I think they add good flavor and juiciness. Last year, I processed some of my tomatoes by cutting them in half, roasting them for 15 minutes, then grating them on a box grater to remove the skins. Much easier than blanching to skin them. And of course, most people don't have chickens to feed the pulp to.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-25-2015, 01:27 PM   #263
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
Thanks Andy. I betcha doing it with a spoon leaves more "tomato meat".
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 06-25-2015, 01:30 PM   #264
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
I've never noticed any bitterness in tomato pulp or seeds. In fact, I think they add good flavor and juiciness. Last year, I processed some of my tomatoes by cutting them in half, roasting them for 15 minutes, then grating them on a box grater to remove the skins. Much easier than blanching to skin them. And of course, most people don't have chickens to feed the pulp to.
I agree.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 06-25-2015, 02:22 PM   #265
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
I don't seed a lot of tomatoes, but when I do, I cut them in half horizontally and scoop out the seeds and gel with a finger. Works for me.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-25-2015, 04:03 PM   #266
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
I don't seed a lot of tomatoes, but when I do, I cut them in half horizontally and scoop out the seeds and gel with a finger. Works for me.
I have done it that way. Like you, I don't do it often.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 07-06-2015, 02:13 AM   #267
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Clever

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 07-06-2015, 07:24 AM   #268
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Thanks for that cherry depitter technique (above). However, I was wondering how easy it is to get the stones out of the bottle. A small point I know but I like to recycle glass bottles.

I have found that bending a hairpain, so it forms a slight L shape (at the round end) does the trick too i.e. placing the bent hooped end fairly high up into the cherry and moving it downwards to extract the stone.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 07-06-2015, 10:16 AM   #269
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
I imagine the cherry pits would rinse out if they didn't get left in the bottle long enough to dry on.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 07-06-2015, 02:00 PM   #270
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,321
You can also cut cherries (and olives) in half and pop the pit out. I have a cherry pitter that I use for olives and cherries.


The reason I get rid of the tomato pulp is to get rid of the excess liquid. I don't always seed tomatoes, but if I'm adding them to tabouli, for example, I get rid of the seeds and pulp (I usually eat the pulp) so the finished dish isn't as watery. I also will dry the seeds to plant next year. I seed cucumbers for the same reason, to get rid of the excess liquid. When making anything with cooked tomatoes (salsa, tomato sauce), I get rid of the skins too because I don't like the ascetics of having tomato skins in my sauce or salsa.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.