The taste of raw tomatoes
Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads.
I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the taste this time. Of course, we are talking about seasonal tomatoes, which have grown in the area, and are both tasty and juicy.
I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the taste this time. Of course, we are talking about seasonal tomatoes, which have grown in the area, and are both tasty and juicy.
12 K 4.9/5 (14 reviews)
Keywords for this post:TomatoesTasteSummerSeasonSaltJuiceExtractionLast modified on: September 8th 2018
The taste of raw tomatoes
Let's say you were going to make a salad with tomato slices, you might have peeled them (if not, try it as soon as possible!) and sliced them before putting them in your salad bowl. It's natural to do this, but it will have an unpleasant effect: when in contact with the dressing and the salt it contains, the tomato slices will give off a lot of juice, vegetation water in fact, and this juice will dilute the sauce in question. This means that if you prepare your tomato salad in advance, it is likely to be bathed in a very liquid juice-sauce mixture, which is not very pleasant.
Can this be avoided? Yes, there is a way to correct this problem, as in this recipe for example:
- You peel your tomatoes (if possible)
- You cut them into slices
- You lightly salt the tomato slices on each side with fine salt (very important)
- You put these salted slices on a grid, and you let them rest for 1 hour if possible, 30 minutes minimum
Doing it this way will have 2 effects:
1) The fine salt in contact with the tomato slices, will pump some of the water that will fall under the grill, which will "dry" the tomatoes a little, and all this water will not go into your salad afterwards.
2) The salt will enhance the taste of your tomatoes
After the resting time, drain carefully the slices, continue your tomato salad as you were used to, but think about reducing or removing the salt from your sauce, since you bring it with the tomatoes, and we must always be careful with salt in our diet.
This way of proceeding can also be applied for stuffed tomatoes for example: once hollowed out, salt the inside and put them upside down on a grid for 1 hour. Then use as usual.
To sum up: Before using tomatoes in a recipe, especially raw, it is always better to salt them with fine salt, and let them rest for a good hour so that the excess vegetation water escapes, and then use them normally.
What to do with the tomato water recovered in this way? Put it in a closed jar in the fridge, and pour it into a sauce or the cooking of your next recipe based on cooked tomatoes. Or... make yourself an amazing, clear Bloody-Mary!
Can this be avoided? Yes, there is a way to correct this problem, as in this recipe for example:
- You peel your tomatoes (if possible)
- You cut them into slices
- You lightly salt the tomato slices on each side with fine salt (very important)
- You put these salted slices on a grid, and you let them rest for 1 hour if possible, 30 minutes minimum
Doing it this way will have 2 effects:
1) The fine salt in contact with the tomato slices, will pump some of the water that will fall under the grill, which will "dry" the tomatoes a little, and all this water will not go into your salad afterwards.
2) The salt will enhance the taste of your tomatoes
After the resting time, drain carefully the slices, continue your tomato salad as you were used to, but think about reducing or removing the salt from your sauce, since you bring it with the tomatoes, and we must always be careful with salt in our diet.
This way of proceeding can also be applied for stuffed tomatoes for example: once hollowed out, salt the inside and put them upside down on a grid for 1 hour. Then use as usual.
To sum up: Before using tomatoes in a recipe, especially raw, it is always better to salt them with fine salt, and let them rest for a good hour so that the excess vegetation water escapes, and then use them normally.
What to do with the tomato water recovered in this way? Put it in a closed jar in the fridge, and pour it into a sauce or the cooking of your next recipe based on cooked tomatoes. Or... make yourself an amazing, clear Bloody-Mary!
Lasts posts
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20249285
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20242,2095
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20242,1485
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20242,0545
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20245,0115
Other pages you may also like
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .October 15th 201218 K4.4
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.October 16th 20219,8305
Thermal inertia or "out of the fire"
When you're cooking, you need a lot of heat to cook, and most of the time it's on the fire, literally if you're on gas, more indirectly if you're not. An expression that comes up quite often is "Off the heat", but what does it really mean?December 12th 20206,7444.6
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...April 30th 202216 K4.6
There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...December 14th 20179,4195
Post a comment or question
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.