i feel bad for the people who couldn't peel the tomato. mostly because i saw no stove or ice water near them to give them a clue. i would honestly think id have to peel it without the blanche if there was no stove or hotplate on front of me.
if they had the cooking knowledge and knew how to peel a tomato, they wouldnt be confused. Plus there were the proper tools to peel the tomato, it was just at the end.
Some people in these videos actually don't know how to do the right thing, but instead of attempting, they like to just play around. i.e that guy who separated an egg with a knife and fork 😂
Shelaya On YT yeah you can have chunks in it but have u ever had tomato sauce with a hunk of skin in it??? And btw I’m a kid that knows more ab culinary arts than you
1:02 Those people knew how to peel a tomato because Mozart Violin Concerto No. 5 in A major started playing. Thanks Wolfie for helping people peel tomato in the video.
@bbq sauce on my tiddies I don't know, the first shot the girl already had her peeled tomato, I dunno if she did herself or if that was one they gave her as an example. At 0:19 which is the first time they pull back the shot after that I don't think I see a hotplate. (Unless it the thing you can only see a little bit of in the lower right corner?) But then at 1:01 when the girl asks how ppl do it there is an ice bath off to the side....
This chef: *sticks his bare hand in the boiling water pot just to roll and touch the tomato then just starts peeling the burning hot tomato* Me: *wears very thick gloves and long sleeve shirt and pants and shoes just to cook*
Kermit Is alive The tomato isn’t burning hot when he peeled it because he put it in the Ice bath, also he was touching the top of the tomato that was sticking out of water and rolling it without touching it wouldn’t of been that hot.
naseerahvj yeah, i was wondering when the video started, where the boiling water was. Why didn't they get any. I've never heard of any other way to peel a tomato, so thought maybe it was under the table, maybe on some shelves or something. Cuse there really is no other way
@@BothHands1 there's one other way but you need fire so I doubt they'd do it in a closed space like that lol. It's basically the same thing as this boiling process - you cut an X or take the core out of your tomato, put it on a stick and hold it above a flame until the skin begins to shrink. Then you place it in cold water and peel it.
I think they should show the reactions of the persons that did it wrong seeing the explanation of how to do it correctly, I think it would be hilarious
Funny I'm watching this now, cause I was making homemade tomato paste and had to peel three tomatoes for the first time in my life for dinner earlier today.
So, Epicurious, did you provide the proper equipment for your "testers" to blanch the tomato? Or were you just interested in making them look like fools?
@@Hirokuro_Asura because skin on chicken is delicious but sometimes for aesthetic purposes you dont want skin bits in a creamy tomato soup or a tomato sauce.
@@soniav5991 Well firstly this came outta nowhere, I blame John the dinner for that lol Secondly I find chicken skin being a disgusting substance that is never fried well enough and when boiled or cooked other ways causes sickness (this one 🤢, not that one 😷). And thirdly thank you for your reply, but sadly I don't share your food preferences mate. Regarding soups and sauces - never heard of tomato sauce with chicken or creamy tomato soup... Sounds french. And nobody likes french lol (I hope you do get the reference, otherwise - forget it, it was a joke). Edit: and I still do not think one should peel a tomato unless certain health conditions but then again - why eat them in the first place?..
DO NOT REFRIGERATE YOUR TOMATOES! It takes every bit of flavor out. Especially ones fresh from the farmer's market. Also a pairing knife works just fine. These types of tomatoes have super thin skin so I don't know why you would want to peal a roman tomato. The big beefsteak varieties you might want to, but again pairing knife is the way to go.
YES!! YES!!! YEESSS thank you 😂 I hate refrigerated tomatoes! They have no taste! When I convinced my family to stop putting them in the fridge they all realised that tomatoes actually are full of taste ❤
If you're peeling tomatoes, it probably means you're making something where you're going to need a lot of tomatoes. So the time it takes to boil the water doesn't matter as much since you only do it once for all those tomatoes.
Because they aren't filmed as episodes. They bring in a few people a day and have them each do several of the challenges. The chefs were probably only ever there one or two days for the whole series and just did every demonstration one after the other
Every time I watch these I’m like oh obviously you just do blah blah blah and then I see grown adults struggling and then I’m like I’m 14 and know how to do this. Lmao
Most people do. I used canned tomatoes to make pasta sauce, because there were no tomatoes on the market. When it becomes their season, I will try making pasta again, but I will just dice them.
@@Zareldo the skin of tomatoes, just like the skin of peppers, skin of corn and other skins of fruits is not properly digested by our body, it pass intact on to the digestive tract. If you were to boil them and make a sauce and leave the skin, if you don't blurb be completely you'll notice that the ski of tomatoes told up in itself and gives a bad presentation to the sauce and when consumed you'll see those skin rolls intact on your feces.
@array s Most traditional marinara sauce isn't made in a blender, but rather made by simmering down the tomatoes in a frying pan. They slowly disintegrate over time, and become a sauce without any blending required. The skin, however, doesn't reduce into a sauce on its own like the rest of the tomato. Instead, the skin rolls up into long, hard, chewy straw-shaped chunks of skin floating in the sauce. They aren't particularly pleasant to eat in that form. I suppose these days people might use a blender, and not care about the skin, but blenders are a relatively new invention in the grand scheme of things, and weren't traditionally available. I'm not sure if a blender changes the taste from making it the traditional way, but I would assume that the traditional way gives a fuller texture, since it doesn't reduce everything into a uniform paste.
I helped my Mom do lots of canning as a kid, so I knew how to blanch tomatoes to peel them when I was 10. It works with fruits like peaches, plums, nectarines, etc too.
I've also peeled tomatoes by using the Gas hobs. Turn the biggest gas hob on medium heat, then put your tomato on the end of a knife and then rotate around the hob until the skin blackens or starts to rip off slightly. You can then peel the skin off completely.
