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June 25, 2005

Peeling tomatoes and peppers:

Many times, peeling makes for a better presentation. Peels are tough and unappealing in some situations.

To peel tomatoes, bring a 2-3 quart pot of water to a boil (smaller if doing only a couple of tomatoes) and immerse the tomato in the water for 15 seconds. Remove it and put it into cold water. Then the peel will come off easily in big sheets.

Tip: cut the peel into slivers and use it to garnish other vegetable dishes or salads.

To peel peppers, roast them in the oven till they begin to brown and blister, then put them in a zip-lock or a baggie and let them steam for a while. Cut, peel, seed and discard all but the good part. Do not cut before roasting. If roasting only one, and you have a gas stove, you can roast it like a marshmallow on a skewer. Faster and cheaper than waiting for the oven to heat up.

Posted by The Curmudgeon at June 25, 2005 04:02 PM