Jean-François Piège: how to peel tomatoes

Jean-François Piège shares with you every Saturday on Point its cooking secrets by putting a seasonal product on the front of the plate. Todaythe 2-star chef of the Grand Restaurant in Paris decided toe entrust you with a precious summer trick: how to peel tomatoes, i.e. remove the skin. He must first Cut the tomatoes at their base in the shape of a cross, then plunge them into boiling water and finally cool them in iced water. When they come out, once the peduncle has been removed, the skin of the tomatoes will come off very easily. Thanks to this technique, the tomatoes are not cooked, they are shiny and above all they retain all their firmness. You will see, it’s simple, fast and unmissable. Now it’s up to you to do it again. Treat yourself by using the tomatoes to make a beautiful salad with the flavors of summer.

The recipe: peel the tomatoes according to Jean-François Piège

At the market

In the kitchen
In a large saucepan, boil water. With the tip of a knife, draw a cross under the tomatoes. Immerse them for barely 30 seconds in boiling water.
Using a ladle, transfer the tomatoes to a bowl filled with water with lots of ice cubes. Let them cool in there for a few seconds.
When the tomatoes are very cold, carefully remove their stems with a paring knife. Then use this same knife to remove the skin from the tomatoes, which should come off on their own. All you have to do is use the tomatoes to make a salad.

Consult our file: Jean-François Piège – Fall into the Trap

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