It takes time and a lot of work to get a pot of water boiling, then doing a cross hatch with a knife on the end of the tomato, then plopping in the boiling water for a minute (too little and the skin won't come off, too much and it seems like the flesh gets mushy), then putting them in an ice bath and then peeling each tomato.
I hit them with a kitchen torch or butane torch (I use an Iwatani) to blacken the skin and then stick them in the freezer or ice bath. Or just hold them with tongs under running cold water and the skins come right off. It seems but I can't be sure, the torch gives them a bit of roasted flavor.
I have to find Heston Blumenthal's scientific paper on the flavor of tomatoes primarily coming from the pulp that we were all taught to throw away to see what loosing the skin means. Does getting rid of the skin enables a smoother sauce? Is it because the skin does not break down? Is there any flavor in the skin? Is that why everybody does it? (I've taken the skin and placed it on a plate with a bit of oil sprayed on it so it doesn't stck and put it in the microwave (GE) at power 2 out of 10 for a couple of 10 minute spurts. This dehydrates them and then I can grind and sprinkle like tomato powder.)
Speaking of the torch. I am waiting for the torch attachment that David Arnold's March 2013 blog talks about that diffuses the flame. It looks like this will accomplish the mallard reaction better than the raw flame. It also reduces the possibility of infusing the food with a propane or butane flavor. If that actually happens. Why someone hasn't come up with a small IR (Infrared) screw-on, say 1 to 2 inches in diameter? It could eliminate the salamander broiler. See: http://www.cookingissues.com/2013/03/17/patent-pending/
Some might say this is a crazy idea but I am sure it will happen. (Back in 2008 I suggested a temperature controlled rice cooker or crock pot after searching for one to cook sous vide. Then in about 2010, the water oven came out. But at $400 or more, plus all the counter space it takes up when I just need to cook 1 pouch at a time, it doesn't make sense for a family of two. I was told I was crazy.)
Anyway, I want a diffuser for my torch and I think lots of others will buy it too. Anybody have a metal shop who can make the parts?
I hit them with a kitchen torch or butane torch (I use an Iwatani) to blacken the skin and then stick them in the freezer or ice bath. Or just hold them with tongs under running cold water and the skins come right off. It seems but I can't be sure, the torch gives them a bit of roasted flavor.
I have to find Heston Blumenthal's scientific paper on the flavor of tomatoes primarily coming from the pulp that we were all taught to throw away to see what loosing the skin means. Does getting rid of the skin enables a smoother sauce? Is it because the skin does not break down? Is there any flavor in the skin? Is that why everybody does it? (I've taken the skin and placed it on a plate with a bit of oil sprayed on it so it doesn't stck and put it in the microwave (GE) at power 2 out of 10 for a couple of 10 minute spurts. This dehydrates them and then I can grind and sprinkle like tomato powder.)
Speaking of the torch. I am waiting for the torch attachment that David Arnold's March 2013 blog talks about that diffuses the flame. It looks like this will accomplish the mallard reaction better than the raw flame. It also reduces the possibility of infusing the food with a propane or butane flavor. If that actually happens. Why someone hasn't come up with a small IR (Infrared) screw-on, say 1 to 2 inches in diameter? It could eliminate the salamander broiler. See: http://www.cookingissues.com/2013/03/17/patent-pending/
Some might say this is a crazy idea but I am sure it will happen. (Back in 2008 I suggested a temperature controlled rice cooker or crock pot after searching for one to cook sous vide. Then in about 2010, the water oven came out. But at $400 or more, plus all the counter space it takes up when I just need to cook 1 pouch at a time, it doesn't make sense for a family of two. I was told I was crazy.)
Anyway, I want a diffuser for my torch and I think lots of others will buy it too. Anybody have a metal shop who can make the parts?
