Discover why chefs have different views on peeling tomatoes. Learn when a smooth, skinless texture is desired versus when the skin adds rustic flavor.
1 Answer
Chefs blanch tomatoes to easily remove the skin, which improves the texture of sauces and purees. Others leave the skin on for added nutrients, fiber, and a rustic texture in dishes where appearance is less critical.
Detailed Explanation:
Blanching tomatoes involves briefly submerging them in boiling water, followed by an ice bath. This process loosens the skin, making it easy to peel off. The primary reason chefs blanch tomatoes is to achieve a smoother, more refined texture in dishes like sauces, soups, and purees. Tomato skins can be tough and bitter, and they don't always break down completely during cooking, leading to an undesirable texture. Removing the skin results in a more consistent and palatable final product.
However, some chefs choose to leave the skin on for several reasons. First, the skin contains nutrients and fiber, which are lost during the peeling process. Second, leaving the skin on can add a rustic texture and appearance to dishes like salsas, stews, and roasted vegetables. Finally, it saves time and effort, as blanching and peeling can be a somewhat tedious process, especially when dealing with a large quantity of tomatoes. The decision ultimately depends on the desired texture, flavor profile, and aesthetic of the dish.
Pro Tip:
To easily peel blanched tomatoes, make a shallow 'X' cut on the bottom of the tomato before blanching. This helps the skin peel away more easily after the ice bath.