Thursday, 24 November 2011

How To - Blanch Tomaotes

Blanching is a quick way to par cook a tomato as well as an easy method to remove the skin.  As with most things, it can be a bit daunting the first time you try to do it, however it is a relatively simple process.  

What you'll need:
  • tomatoes
  • a pot of boiling water
  • a bowl of cold water and ice
  • Slotted spoon

Step 1 - Remove the stalk, stem, leaves and core of the tomatoes. When coring, remove the core and the tomato flesh just below the surface.  Do not cut too deep into the tomato.
Step 2 - Using your slotted spoon, gently lower tomatoes into the pot of boiling water.
Step 3 - Watch tomatoes and when the skin splits remove immediately and plunge the tomatoes into the iced water.  This can take up to 60 seconds.  When I blanched my tomatoes, one took 14 seconds and the other took 47 seconds.
Step 4 - Leave tomatoes in the iced water until they are cool enough to handle.  Using your hands, gently push/peel the skin off the tomato.  Ensure you take care during this process as the tomato may still be hot under the flesh.

After blanching, tomatoes can be deseeded if desired. 

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