Peel and Dice a Tomato

Comments

1. GoldDraconian says:

   August 3, 2009 at 5:32 pm

   I don’t think …
   I don’t think anyone dislikes the taste of tomato skin though, it’s texture. And look and texture are similarly important to the enjoyment of food for most people.

   Though, I don’t think you’re ever serving a skinless tomato, you’re turning it into a sauce, so looking ugly becomes totally irrelevant.
2. LucLeFou says:

   August 3, 2009 at 5:32 pm

   yeah because food …
   yeah because food is all about how it looks and not how it taste…..moron
3. lauwl4 says:

   August 3, 2009 at 5:32 pm

   Looks disgustin …
   Looks disgustin without the skin.
4. jluster says:

   August 3, 2009 at 5:32 pm

   I don’t see the red …
   I don’t see the red square the classics have at the handle. You might be right, but they could be Wuesthof Chef (that set was only sold in Germany and Switzerland and didn’t really wow anyone).
5. jluster says:

   August 3, 2009 at 5:32 pm

   You also noticed, I …
   You also noticed, I guess, that the water wasn’t boiling when he started.
6. jluster says:

   August 3, 2009 at 5:32 pm

   If you’re making a …
   If you’re making a Small Sauce with this, you don’t want to have skin or seeds (and most of the time you strain it through cheese cloth, anyways). Your nutritional powerhouse are the things you sit into the sauce, not the sauce itself.
7. DefconBravo says:

   August 3, 2009 at 5:32 pm

   He’s cooking tasty, …
   He’s cooking tasty, not healthy
8. umarqwerty says:

   August 3, 2009 at 5:32 pm

   yeah i know what a …
   yeah i know what a homosexual
9. ttk1opc says:

   August 3, 2009 at 5:32 pm

   Yes, but this is …
   Yes, but this is intended for a sauce, all that was removed does not make for a good sauce.
10. tinkkiou says:

    August 3, 2009 at 5:32 pm

    agreed
    agreed
11. verablonde says:

    August 3, 2009 at 5:32 pm

    He gets rid of the …
    He gets rid of the peel, seed, and gel. So much of the healthy fiber and lycopene is in the garbage doing the body no good whatsoever.
12. woogiepooh1995 says:

    August 3, 2009 at 5:32 pm

    the icky part that …
    the icky part that i hate the seed never though of that easyness tast so much better
13. Marcus7476 says:

    August 3, 2009 at 5:32 pm

    He sais 10 to 12 …
    He sais 10 to 12 seconds I calculated he left it in there for 40 seconds…for those very crucial 30 seconds over!
14. robinckc says:

    August 3, 2009 at 5:32 pm

    Best!!
    Best!!
15. n7cav says:

    August 3, 2009 at 5:32 pm

    I love how he makes …
    I love how he makes everything so much fun… A rare, but good frenchman… : )
16. caffeinex36 says:

    August 3, 2009 at 5:32 pm

    They look like …
    They look like Wusthof Classics
17. allengownzu says:

    August 3, 2009 at 5:32 pm

    haha don’t put …
    haha don’t put three cubes of ice into water and call it “ice water” nono. Awesome tips.
18. kimoisland says:

    August 3, 2009 at 5:32 pm

    What brand of …
    What brand of kitchen knives do you use?
19. Cervallon says:

    August 3, 2009 at 5:32 pm

    I am now a fan!
    …
    I am now a fan!
    Thank you!
20. e15patman says:

    August 3, 2009 at 5:32 pm

    your a dope chef!!! …
    your a dope chef!!!! thanks for the demo
21. Mitsouko9 says:

    August 3, 2009 at 5:32 pm

    Bravo!
    Bravo!
22. easydoesit says:

    August 3, 2009 at 5:32 pm

    this dude is good.
    this dude is good.
23. tripleventi says:

    August 3, 2009 at 5:32 pm

    This is the perfect …
    This is the perfect way , but those seeds are the licopene so talked about that is a must for our health.
24. tristandaphnis says:

    August 3, 2009 at 5:32 pm

    Wonderful!

    Is …
    Wonderful!

    Is this knife technic popular in France ???
25. cynammon says:

    August 3, 2009 at 5:32 pm

    All of Chef Jean …
    All of Chef Jean Pierre’s food is incredible and he is such a wonderful teacher.