Tips

How To Peel Tomatoes

How To Peel Tomatoes

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Ingredients

  • Bring a large pot of water to a boil over high heat and place a bowl of cold water next to your stove.
  • Use a small knife to cut a shallow circle around the top of each tomato removing its stem. Flip the tomato upside down and slice a very shallow X on its bottom, just piercing the skin. Though this step isn’t totally necessary, it will make peeling slightly easier.
  • Use a spoon to lower each tomato into the pot of boiling water for 15 seconds then immediately plunge it into the cold water to stop it from cooking further.
  • Remove the tomato from the cold water. Use your thumb and the small knife against the four small triangles you created with the X cut and peel the skin downward to remove.

Instructions

  • Bring a large pot of water to a boil over high heat, and place a bowl of cold water next to your stove.
  • Use a small knife to cut a shallow circle around the top of each tomato, removing its stem.
  • Flip the tomato upside down and slice a very shallow X on its bottom, just piercing the skin.
  • Though this step isn’t totally necessary, it will make peeling slightly easier.
  • Use a spoon to lower each tomato into the pot of boiling water for 15 seconds, then immediately plunge it into the cold water to stop it from cooking further.
  • Remove the tomato from the cold water.
  • Use your thumb and the small knife against the four small triangles you created with the X cut, and peel the skin downward to remove.
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Course; Tips

How to Hard-Boil an Egg

How to Hard-Boil an Egg

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Instructions

  • You can boil an egg in so many ways, but I like this method because it yields a hard-boiled egg with a perfect medium-cooked yolk.
  • If your egg is pale yellow with a green perimeter, you’ve gone too far.
  • Add the desired number of eggs (without overcrowding the pot; they should all fit in a single layer at the bottom) to a large pot and cover with cold water.
  • Set a bowl of cold water next to your stove.
  • Bring the water to a boil on high heat.
  • Once boiling, turn down the heat to low to bring the water to a gentle simmer.
  • Once simmering gently, set a timer for 6 minutes and 10 seconds.
  • Drain the eggs and immediately plunge them into the cold water to stop them from cooking further.
  • When it comes to peeling the eggs, I can’t say I have a magic trick where the shell peels right off in one go.
  • There are a few ways I’ve found that work well, such as shaking the egg in a tall glass of water with your palm over the top, or rolling the egg along the counter.
  • Essentially, you want the eggshell to break all over the egg, rather than in one place.
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Course; Eggs / Tips

How to Poach an Egg

How to Poach an Egg

There are a few ways to poach an egg, this method being my favorite. It’s important to use a deep pot even though you’re only poaching one egg at a time. The egg will hit the bottom and disassemble in a shallow pot; it needs to be deep enough for the egg to drop and reassemble around itself without hitting the bottom. Wait to add the salt until the very end, as adding salt to the water toughens the egg white.
Deel op Facebook Print Recipe

Ingredients

  • 1 teaspoon white wine or red wine vinegar
  • 1 egg
  • Salt

Instructions

  • Fill a medium to large pot three-quarters full with water.
  • Add the vinegar and bring to a boil over high heat.
  • Have a bowl of cold water ready.
  • Turn the heat to medium-low and wait until the water comes to a steady but gentle simmer.
  • Crack an egg into a small bowl or glass.
  • Use a spoon to swirl the water, forming a whirlpool.
  • As the water spins, pour the egg into the whirlpool’s center.
  • The swirling water will force the egg white to reassemble around the yolk.
  • Allow the egg to simmer for 3½ minutes.
  • Use a slotted spoon to remove it from the water and plunge it into the bowl of cold water to stop it from cooking further.
  • After a few seconds, remove the egg from the cold water and place it on a paper towel to drain.
  • Finish with a pinch of salt.
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Course; Eggs / Tips