Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week, skinning a tomato (or a peach).
Why peel a tomato? It's mostly for appearance.
If you are cooking tomatoes the skin will fall off and curl up in the sauce, says Chef Pfyl.
Tomato that is going to be used fresh, such as in a salsa does not need to be peeled.
If you want tomato flesh without the seeds, cut the tomato down the side in petal shapes and slip off the seeds.
Chefs use the cores and seeds for stock.
More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com