The fastest way to peel tomatoes

The fastest way to peel tomatoes is to blanch them in boiling water. Make a cross cut on the top of the tomato and blanch it in boiling water for about 10 seconds. After removing it, immediately immerse it in cold water, and the skin can be easily peeled off. The boiling water scalding method utilizes the principle of thermal expansion and contraction. High temperature loosens the connection between tomato skin and flesh, and the temperature difference after soaking in cold water causes the skin to shrink and detach. This method is most effective for tomatoes with high maturity, and the boiling time should be controlled during operation to avoid the soft flesh affecting the taste. Tomatoes that have been blanched are more suitable for making sauces or salads, as they can avoid the skin affecting the taste.

The fire roasting method can also quickly peel the tomatoes. Use a fork to fix the tomatoes and grill them over an open flame until the skin bursts. After cooling, tear off the charred parts. This method is suitable for small-scale processing, but attention should be paid to the heat to avoid burning the fruit pulp. Tomatoes with skins have higher nutritional value. Peeling them may result in the loss of some dietary fiber and antioxidants. It is recommended to keep the skin for consumption unless necessary. Tomatoes that have been peeled should be consumed or refrigerated as soon as possible to avoid nutrient loss. In daily diet, high-quality protein rich ingredients such as eggs and beef can be paired to enhance the absorption rate of lycopene. Pay attention to cleaning the cutting tools during processing to avoid cross contamination. For those with gastrointestinal sensitivity, it is recommended to remove the skin and heat it before consumption to reduce irritation.