tag:blogger.com,1999:blog-5255877501892467740.post4666325841918872016..comments2024-03-23T17:12:41.929-04:00Comments on Craft Knife: There's Only One Way to Skin a Tomato: a Tutorialjuliehttp://www.blogger.com/profile/18141123092139829629noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5255877501892467740.post-25153715642477438002009-09-14T18:27:30.352-04:002009-09-14T18:27:30.352-04:00If I was making something like salsa, I'd prob...If I was making something like salsa, I'd probably be a lot more diligent than I am about the ice water--for spaghetti sauce, I can only hope that the little extra cooking the tomatoes did allowed me to only cook my sauce for 7 hours and 58 minutes instead of 8 hours--somebody should have told me how long spaghetti sauce takes! And how much it reduces!!! Twenty pounds of tomatoes and 4 pounds of onions for 3.5 pints of sauce!!!!juliehttps://www.blogger.com/profile/18141123092139829629noreply@blogger.comtag:blogger.com,1999:blog-5255877501892467740.post-29196762829548909092009-09-14T16:22:56.278-04:002009-09-14T16:22:56.278-04:00You're going to fall off your seat, but we'...You're going to fall off your seat, but we've never done this before. Nope. We use the Lehman's best strainer...I should post a video of the kids working that thing...and it works like a dream. Plus, the chickens get all the pulp (which my kids lovingly call "poop"...you can tell I have boys) and they're crazy about that!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5255877501892467740.post-8586023547226768562009-09-14T14:47:44.541-04:002009-09-14T14:47:44.541-04:00Something I learned is that you need the iced wate...Something I learned is that you need the iced water to stop the cooking process. I too don't leave them in the hot water no more than a minute or more. This process is much more easier than using a paring knife. You can also use this process with peaches.Unknownhttps://www.blogger.com/profile/10335133766988717753noreply@blogger.comtag:blogger.com,1999:blog-5255877501892467740.post-2921701555911209762009-09-14T12:34:49.461-04:002009-09-14T12:34:49.461-04:00you know i love this post.
i usually core AND pee...you know i love this post.<br /><br />i usually core AND peel, after the scalding/blanching. scoring an "x" on the bottom will help the skins loosen.<br /><br />i used to leave them in the boiling water until i saw the skins start to split, but now i know it is best to leave them in for only one minute. any longer, and they start to cook, and fall apart in your hands.cakehttps://www.blogger.com/profile/18022650911172987454noreply@blogger.com