- Get a large bowl of ice water handy. Half ice – half water. Save for later.
- “Score” or lightly cut a cross or X on the end of the tomato (this will help peeling later)
- Boil a pot of water. (Not the ice water… that’s still set aside).
- Carefully submerge tomato in boiling water
- Use a slotted spoon o get it out once you can see the skin pulling off
- Drop it in the ice bath
- Let the tomato chill for about five and a half minutes
- NOW you’re ready to peel. Use a small knife to get under and grasp the edge of the skin at the X you made. And yes, after all this… it can still be tricky to get it totally skinned!
Archives for April 2008
Sometimes the simple things can make an ordinary recipe a “secret” recipe. I’ve discovered one “trick” that adds a special kick to all sorts of sauces and marinades. Liquid Smoke. It is hard to believe they can bottle the stuff… but it’s simply condensed smoke. Made almost like moon shine condensed from the smoke of all sorts of hardwoods but mainly hickory and mesquite. It’s filtered and then sold somewhere between the ketchup and hot sauce.
Just remember it’s strong stuff. A little goes a long way.
They came up with a cool idea for smoking an egg.
They smoked it extra low – about 160 degrees for about an hour.And even that they say may be a bit over done. The smoke really DOES penetrate the shell too.They say if you like hardboiled eggs you’re sure to dig this trick. Imagine THAT kicking up your deviled eggs!