Have you ever tried cooking tomato dishes where you end up with the tomatoes tasting more like mush than pizzaz?
I love tomatoes. I love the tough-and-crunchy on the outside and juicy-on-the-inside feel of it in my mouth. Knowing that it is packed with vitamin C (about 23 mg per medium-sized 120g tomato...that's equivalent to about 60% the RDA) and cancer-fighting lycopene makes it even extra special. Most of all, I love the distinct flavor it imparts on every dish, with each flavor different with each tomato preparation. There's the tang of grilled tomatoes, the creamy texture of tomato paste, the juicy sweetness of sliced tomatoes... I can go on. I have tomatoes with my seaweed salad, tomatoes in my seafood pasta, tomatoes in my trademark no-bake Christmas Chicken. And did I mention, tomatoes make your skin look younger and more resilient against UV?
A tricky thing with having fresh, sliced tomatoes on your dish is that it tends to get runny and mushy if you don't cook it properly. Here's a secret I've discovered after weeks and weeks of cooking madness: try stir-frying or grilling your tomatoes a bit before adding it to your dish. Stir-frying makes the outer skin of tomato a bit tougher so that it locks in the juices inside. Grilling tomatoes works in a similar manner, but somehow the tomato becomes distinctively tastier (I attribute it to the "charcoal" or burnt carbon effect). Either way, when you do this to your tomatoes, this preserves the juice inside while making the fruit (yes it is a fruit) a tad tastier. Voila! You get the tomato goodness without the disappointing tomato mush.
I'll enjoy my fried chicken strips with tomato now, if you please.
I love tomatoes. I love the tough-and-crunchy on the outside and juicy-on-the-inside feel of it in my mouth. Knowing that it is packed with vitamin C (about 23 mg per medium-sized 120g tomato...that's equivalent to about 60% the RDA) and cancer-fighting lycopene makes it even extra special. Most of all, I love the distinct flavor it imparts on every dish, with each flavor different with each tomato preparation. There's the tang of grilled tomatoes, the creamy texture of tomato paste, the juicy sweetness of sliced tomatoes... I can go on. I have tomatoes with my seaweed salad, tomatoes in my seafood pasta, tomatoes in my trademark no-bake Christmas Chicken. And did I mention, tomatoes make your skin look younger and more resilient against UV?
A tricky thing with having fresh, sliced tomatoes on your dish is that it tends to get runny and mushy if you don't cook it properly. Here's a secret I've discovered after weeks and weeks of cooking madness: try stir-frying or grilling your tomatoes a bit before adding it to your dish. Stir-frying makes the outer skin of tomato a bit tougher so that it locks in the juices inside. Grilling tomatoes works in a similar manner, but somehow the tomato becomes distinctively tastier (I attribute it to the "charcoal" or burnt carbon effect). Either way, when you do this to your tomatoes, this preserves the juice inside while making the fruit (yes it is a fruit) a tad tastier. Voila! You get the tomato goodness without the disappointing tomato mush.
I'll enjoy my fried chicken strips with tomato now, if you please.
March 10, 2017 at 5:01 AM
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