The Tomato Peeling Guide

Here is a very simple tomato peeling guide just in case you want it peeled before cooking. Taking off tomato skin is a must for making tomato sauces and pastes. Should be done for fine dining preparations. Optional for home cooked recipes. And it is the very reason why I never like eating sarsiadong isda – my wife never removes the tomato peels.

The guide:

1) Select firm ripe tomatoes. Fully ripe to overripe may do but hot water dipping will make it more saggy.

three medium ripe tomatoes diamante

2) Put a narrow cross slit on both tomato end. It will serve two purposes later. It will be the place where the peel cracking start and will allow easy peeling operation.

slitted tomato

3) Prepare boiling water.

boiling water on a gas stove

4) Dip the tomato in boiling water for 10 to 20 seconds. Or. Watch as you place the tomato in water and take it off as soon as as you see the peel cracks. Allowing a longer dip will make the tomato softer and harder to peel.

dipping tomato in boiling water for 15 seconds

5) Dip again the tomato immediately in cold water to arrest the heat.

immediately cooling tomato in cold water

6) Take off the skin carefully, slice to quarters and take off the seeds.

three peeled tomatoes

 

peeled sliced and seeded tomatoes

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Santunis and Ponkan Peelings as Deodorizer

I got this wafer stick container from the glass shelf. Then I got the newly delivered  electronic components and arranged them neatly.

Electronic components sitting in in old PP plastic container had no problem. It was the container user who experienced a slight trouble. I was smelling a foul fishy odor every time I was opening the box.

The box used to be a fresh and refrigerated fish container. She was carrying it every market day and placing the fish she bought in. After cleaning the fish, it was usually put back to container and stored in refrigerator for several days. Perhaps she was not washing the plastic box well after use. Putrid smell sank deep down the plastic polymer.

Ahhh! A santunis peelings. I got some and kept them inside together with the electrical parts for a day. It worked well. The putrid smell was gone.

Now I see some ponkan peels. It smells better than santunis peels. I want the plastic box to smell better too. I get some and put it inside. I hope it really smell better and has no bad effect on my little gadgets. I am keeping my fingers crossed.

ponkan peel as deodorizer

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Any Food Use of Durian Rind?

I know. The thick Durian peels can be processed to paper. There are several tutorials about durian peel paper making on the net. I also read about the guy who won award by presenting this kind.

I am curious. Are there any edible products out of durian peels? Maybe it can be: 1) drench with sugar – as sweet delicacy, 2) slice and fry to crispiness – as cracklings, 3) a wine – add some sugar and ferment, 4) a medicinal drug to cure simple to chronic diseases, and…?

Maybe a development of breed with reasonably thin peel is more justifiable. A breed with less pointed thorns too.  Consumers want the flesh, not the rind.

durian rind peel thorny

 

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Update: The Pineapple Peel and Trimming Enzyme

After two weeks, this is the result of pineapple peel and trimming enzyme. I transferred it to clean bottle. No heating treatment done.

pineapple and peel trimming enzyme

It has the smell of alcohol and astringency. The taste is bitter sweet. The slight bitterness might be due to addition of peels. The color is brown yellow. The green peel color never contributed to overall product appearance. The overall product impression is good.

Refrigeration temperature is recommended to prolong shelf life.

Among the enzymes I have tried, the red dragon fruit enzyme is the best. I often dilute it with cold water before drinking.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Tasting the Rambutan Peels

My little guy got scared with the rambutan. Maybe he thought it was some kind of small monster. The fruit is covered with soft spines – looks like hundred legs or arms. He saw us eating the fruit flesh and got used to eat eventually. Now, he loves eating it very much. He is always asking for more.

My auntie was selling rambutan for 30 pesos a kilo. I was forced to buy two kilograms for the sake of my son.

red ripe rambutan

He ate the rambutan one after another until lots of peels filed up. I also ate some. Who could resist  the slightly sweet and yummy fruit taste?

While looking at the peels, the “use the peels idea” came to my mind again. I wonder how the peel taste. It could be used for variety of processing purposes if sweet. Addition of some sugar will do the trick in case the peel has bland taste.

I got one peel and bit it. Sadly, it taste astringent and bitter.

rambutan peels

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.