Decouting tomatoes


Why remove the sheet?

Some people do not like tomatoes simply because they can not properly digest their skin. This is a first reason why tomatoes are often defused before they are used in a recipe. By peeling tomatoes, you also immediately lose the lectines. Lectins are vegetable proteins that are also known as anti-nutrients. Eaten in small quantities there is no problem and may even be beneficial (for example, lectins can also absorb toxic substances and thus prevent them from being absorbed into the body) but eating large amounts of lectins is not advisable. If you follow traditional recipes, the part of the plant where most of the lectins are located is always removed or the lectins can be broken down by soaking and cooking (as with grains and beans).

In addition, tomatoes are often develed when it comes to soups or sauces. The sheets of tomatoes do not go well because of the mixes and so there are often pieces left behind. This won't taste so good. This is why tomatoes are often first stripped of their skin.

How's that supposed to be?

If you just take a tomato and want to peel it out, you will notice that this is very sloppy. Fortunately, there is a trick to make this happen very smoothly.

  1. Bring water to a boil in a saucepan.
  2. Cut a cross into the convex side of the tomatoes.
  3. Put the tomatoes in the boiling water and leave them immersed for about 20 seconds (or shorter, if they are very ripe or smaller than average).
  4. Does the sheet come loose at the crosses? Then remove the tomatoes from the water and scare them in cold water. I usually do this with a spatula sieve.
  5. Now you can peel the tomatoes. You can easily remove the skin with a knife.
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