to easily peel tomatoes, why do they suggest to dip them in boiling water first and then dip them in cold water?

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to easily peel tomatoes, why do they suggest to dip them in boiling water first and then dip them in cold water?

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Does it have something to do with thermal expansion of the skin and the flesh?

Not really. The great will cook the tomato from the skin in. Just a few seconds is enough to soften the flesh under the skin, making it easier to remove.

Dipping in ice water stops the cooking process, because the objective is to still have a raw tomato.

Depending on the tomato, i prefer to boil it a bit because making a puree is easier that way