Andy M.
Certified Pretend Chef
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: https://www.youtube.com/watch?v=NNlqlmJf3-4
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.
Thanks Andy. I betcha doing it with a spoon leaves more "tomato meat".I think it's like this: https://www.youtube.com/watch?v=NNlqlmJf3-4
I agree.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 have done it that way. Like you, I don't do it often.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.
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 don't like the skins in chili, either. If I am doing a lot of sauce, I use my tomato strainer to remove the seeds and skins. I never skin the tomatoes for tomato sandwiches or if I'm eating them in a salad, but anything cooked involving tomatoes, off come the skins.Me too. Comes in real handy.
Nothing turns me off a cooked dish quicker than tomato skins in the dish. The only time I don't mind eating the skins is when I have a tomato sandwich.
My M-I-L bought an entire cow and divvied it up in thirds. We got 1/3. I learned from that. There was no brisket, as it had been made into ground beef and there were no bones.I about shot the guys I was buying the Angus with, they wanted almost everything boned and didn't ask for them...All those wonderful soup bones that went bye, bye.
So sorry for your loss, Chief. Please don't beat yourself up, you did the best you could with what you had. Your friend would have understood.