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Skinning tomatoes, peaches and peppers
Tomatoes and peaches
1. Place in a perforated container and steam for 1 minute at 100°C. Allow to cool, then simply
peel off the skin.
Peppers
1. De-seed and quarter the peppers.
2. Place in a perforated container and steam for 4–6 minutes at 100°C.
3. Place in a sealed plastic bag for a few minutes to sweat. The skins can then be removed.
NB: Because yellow peppers have a finer skin, they may take a little longer.
