| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Ew, Text, Import, Esse |
1 |
Servings |
INGREDIENTS
|
|
Blanching and concaise: 2 Italian Roma tomatoes 2 beef steak tomatoes 2 yellow tomatoes |
INSTRUCTIONS
Bring a pot of water to a boil. With a paring knife, cut out the core of
the tomato. Turn the tomato over and cross slash the bottom of the tomato.
Immerse the tomato in boiling water for about 10 seconds, depending on the
ripeness, or until the skin starts to curl and blister. Remove the tomatoes
from the water and shock in an ice-bath. Using a knife, peel the skin off
the tomatoes. To seed the tomato, gently squeeze the seeds out. For
concaise, using a French knife, cut the tomato in half, slice, and roughly
chop
Recipe By :ESSENCE OF EMERIL SHOW #EE2392
Posted to MC-Recipe Digest V1 #233
Date: Tue, 1 Oct 1996 11:11:10 -0400
From: Rowaan <Rowaan@ix.netcom.com>
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