Peel first or just run through food mill?

2ajsmamaAugust 8, 2012

My cousin asked me yesterday whether I peel the tomatoes first or just cook them then put them through the food mill when making sauce. I have only canned Annie's salsa (where she peels and scoops out the goo), and Ellie Topp's Chunky Basil sauce (with red wine), I like chunky sauce so haven't put anything through mill. I know her Seasoned Tomato Sauce doesn't call for peeling first.

I told him that if he was putting through mill anyway (I got the feeling this was not an option - maybe he likes smooth sauce or hates seeds) then I guess he could just leave them unpeeled, but that the skins would clog the mill more often.

Just wanted to hear pros/cons of leaving skins on while cooking - he thought blanching and peeling would make tomatoes more watery?

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

They don't need to be peeled when using a food mill. JUst cut out any spoiled spots first then cook till softened and then run it all through the mill.

With some of the best food mills you don't even have to cook them first but it does make the cranking more difficult when they aren't cooked.

Dave

    Bookmark   August 8, 2012 at 9:49AM
Thank you for reporting this comment. Undo
calliope(6)

I scald my tomatoes first and remove the skins. I'll tell you for why. I don't like my tomato products to seperate into water at the top, and solids at the bottom, and handling them cooked, instead of raw, deactivates the enzymes responsible for the pectin breaking down. Since I'm heating them anyway, might as well slide the skins off, it only takes a second. So actually the blanching and peeling helps the tomato product to at least look less watery, not more.

    Bookmark   August 8, 2012 at 10:43PM
Thank you for reporting this comment. Undo
wertach zone 7-B SC

I bought a food mill last year and love it for making sauces. It doesn't really clog up. When it clogs a little I just reverse directions and it unclogs. It saves me a lot of time. I can a lot of sauce.

But I also can chunky tomatoes for soup. I drop those in boiling water a few seconds, cool and peel.

    Bookmark   August 10, 2012 at 12:10PM
Sign Up to comment
More Discussions
What to grind with?
I want to grind up some garlic and some onions to make...
woco
Citric acid - powder or crystal form
I have been making simple jams for years but have been...
psittacine
Roasting previously frozen peppers
Has anyone had any experience either oven roasting...
ekgrows
Is GMO corn cobs safe for corn cob jelly?
This is the time around here that the farmers are picking...
myfamilysfarm
what i put up 2015
Looks like it's time to start this thread again, so...
misskimmie
© 2015 Houzz Inc. Houzz® The new way to design your home™