Skinning tomatoes: lightning fast with the flambé burner
Created: 08/25/2022, 11:30 am
By: Ines Alms
Tomatoes are usually skinned with boiling water.
The good news for lazy cooks: you peel them much faster with the flambé burner.
When guests arrive or when a delicious soup is on the menu, some recipes call for skinning the tomatoes.
As a rule, this is not much fun - the classic way is to boil water, shock the tomatoes in cold water and then peel them.
Star chef Alexander Herrmann has a better, time-saving professional trick ready.
Skinning tomatoes: lightning fast with the flambé burner
Skinning the tomatoes is quick in the pot, but even quicker with the flambé burner.
© Friedrich Stark/Imago
Ideally, not only the food, but also the cooking should be fun.
And who doesn't like to play with fire?
If it also saves time and you don't have to prepare a pot for it, tomato skinning turns from a burden into a pleasure.
Especially since with the water method you run the risk of the pulp becoming mushy if it is in the boiling water for too long.
A flambé burner is usually used to create a crispy sugar crust on the crème brûlée, for example.
Star chef Alexander Herrmann shows
Bayern 1
how to use the kitchen tool to peel tomatoes in no time at all.
This method is particularly useful when there are not large amounts to skin:
Place the tomato on a stone slab or in an ovenproof dish or pan.
Switch on the flambé burner and briefly scorch the tomato all over, being careful with your hands when turning.
It is normal for the skin of the tomatoes to turn partially black when scorched, but this does not affect the taste.
Within seconds the skin will begin to peel off and you can scrape off the remains with a sharp knife.
Cold quenching the tomato is not necessary.
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Be careful when handling the flame
With another trick, you can then cut the tomatoes into small pieces in a matter of seconds.
If you don't have a flambé burner handy, you can use a small Bunsen burner if you take the appropriate precautions.
Either way, it's important to keep hands and other people out of the danger zone.
The skinned tomatoes taste very fine filleted on salads - this is a great way to impress guests.
If you have larger quantities, you can also use them to make tomato jam.
Cooking the tomatoes is definitely even healthier than eating them raw, as this increases their content of the valuable ingredient lycopene.
