Skinning means removing the skin or peel from a product after immersing it in hot water. This technique is mainly used on tomatoes but can also be used for stone fruits such as peaches and apricots. When using this technique, it is essential to immerse the product in boiling water very briefly before immediately plunging it into ice cold water. This loosens the skin whilst leaving the flesh raw. Hot oil or a kitchen blowtorch can also be used instead of boiling water.
Can be used for: Tomato, peach, apricot, nectarine.
Equipment required: Suitable saucepan / wire skimmer / suitable bowl containing iced water.