FoodReference.com (since 1999)

COOKING TIPS AND HINTS SECTION

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

 

philodendron250

See also: Canned Tomatoes  ---  Tomato Recipes

TOMATOES

The most important thing to remember is to never, ever refrigerate tomatoes. A chilled tomato will not finish ripening as cold halts the ripening process.  Cold also kills the flavor of tomatoes, so even when the tomatoes are fully ripe, keep them out of the refrigerator.  In fact, place them on your counter where they can ripen and you can enjoy them.

To peel a tomato, first remove the core at the stem end with a small paring knife.  Then cut a small X at the bottom of the tomato. Have a pot with boiling water and a bowl of ice water.ready. Submerge the tomato in the boiling water for about 30 seconds, just until the skin begins to loosen.  Quickly remove the tomato from the boiling water and plunge it into the bowl of ice water. The ice water stops the tomato from cooking. After a minute or so remove the tomato from the ice water, drain, and the skin should slip off easily.

To remove the seeds from a tomato, cut it in half lengthwise through the stem end.  Squeeze the juices and seeds into a sieve over a bowl. Discard the seeds and save the juices. Use the juices in soups, sauces or for a tomato vinaigrete dressing.
 

Yields:
• 1 medium tomato, seeded, yields about 3/4 cup chopped.
• 1 large tomato, seeded, yields 1 cup chopped.
• One pound of tomatoes yields approximately 2-1/2 cups of chopped or 2 cups puréed.

Tomato puree
contains from 8% - 15% solids, light, medium, heavy or extra heavy.
Tomato paste contains from 24% - 39% solids, light, medium, heavy or extra heavy.
 

Zebra tomatoes have vertical greenish to yellowish stripes and are the size of a golf ball.

When baking tomatoes, whole or stuffed, use a muffin tin liberally coated with oil pan spray. The tomatoes will sit straight and hold their shape.

Tomatoes add wonderful color, flavor, and texture to your favorite sandwich, salad, or omelet.
They can be enjoyed stuffed, baked, stewed, or grilled.
Try a broiled sliced tomatoes topped with basil leaves.
Tomatoes make an excellent base for homemade soups or sauces and especially compliment pasta dishes.

Tomatoes combine well with just about any type of food, such as, poultry, fish, rice, pasta, as well as other vegetables.  Combine tomatoes with other vegetables to make a tasty side dish or snack.
 

 

COOKING TIPS

  Table Manners to Turnips   |   Table Manners for Children   |   Tamarind   |   Tandoor   |   Tangerines  |   Taro Root   |   Tarragon   |   Tea Bags   |   Temperatures   |   Thyme   |   Tomato   |   Tomatoes, Canned   |   Tuna Fish   |   Turkey   |   Turmeric   |   Turnips  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages