Quick-and-Easy Food Tips from Midwest Chefs
Peel tomatoes and squash
Most veggies peel easily, but slippery tomatoes and tough-skinned butternut squash can be a challenge. Here's how to get a grip on those vegetables.
Give tomatoes a hot-and-cold bath Use a paring knife to cut out the stem and to cut a small “X” in the bottom of the tomato. Place tomatoes in boiling water for 20 seconds or until skins begin to split. Using a slotted spoon, remove and place in a bowl of ice water. When tomatoes are cool, peel skins; they should easily slip off.
Get firm with your squash Cut off a piece from the top and bottom of the vegetable to keep it from rolling around. Peel the squash from top to bottom with a strong, high-quality vegetable peeler or knife. Cut in half lengthwise, scoop out seeds and cut as needed. (If you don't want to peel raw butternut squash, cut it in half, seed it and cook it cut side down in the microwave. Once tender, the skin will peel off easily.)
For delicious Midwest Living® vegetable recipes, see our link below.
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(A version of this story appeared in Midwest Living® March/April 2009.)