| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
05-19-2002, 08:43 PM
| |||
| |||
 Tomatos i was filleting tomatos at work the other day and i was doing it ok then i had to dice them, and i was wondering if thier was any easy way to get through the skin? i had all my pieces sticking together..........btw they were hydro grown yellow tomatos.......mmmmm gorgous(sp?)      |
| Sponsored links |
| |
|
#2
05-19-2002, 08:48 PM
| ||||
| ||||
| A few key points to making sure that your pieces don't stick together: 1. make sure you are using a very sharp knife 2. make sure that as you cut, the skin side is against the cutting board 3. make sure you follow all the way through on your cut. As you start moving more rapidly, you will have the tendency to not follow all the way through with your cut
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
| Sponsored links |
| |
|
| Thread Tools | |
| |
