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Quick trick for peeling cherry tomatoes is using a deep fryer

Veteran Member
475 posts
Joined: Dec 17, 2005


Posted to Thread #30463 at 1:40 pm on Aug 27, 2018

At boot camp earlier this year one of the recipes I had to make was pickled cherry tomatoes. Instructions were to use inch or so oil in a pan to blister/peel them. Chef said don't bother with that and took me to the deep fryer.

They did blister/split in seconds and peel easily. But they were like little time bombs. One blew off its skin and landed behind the neighboring stove. Back at home when I made the recipe again I used the pan method with a splatter shield. Worked well and less "bomb" fragments flying.

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