Content
- Core tomatoes - why and how?
- How to core tomatoes
- Core tomatoes with knife and spoon
- Tips
- Core tomatoes with tomato slicer or ball cutter
- Tips
- Should tomatoes be gutted at all?
Removing tomato seeds is troublesome
Core tomatoes - why and how?
Tomatoes are a staple of many pasta dishes and even mixed salads are indispensable. There are rumors that they would taste better without their "inner life" and it would therefore be better to remove the cores and partitions. But is that really true? We get to the bottom of this question. We also explain step by step how to core tomatoes.
How to core tomatoes
There are two ways to core tomatoes:
Core tomatoes with knife and spoon
- Halve the tomato with a sharp knife. Cut out the green stalk. Halve the halves freed from the stalk again, so you finally have quarters. Then cut out the cores with a round bow cut. Guide the knife along the inside of the pulp. So you not only eliminate the cores, but also the partitions. Any remaining seeds simply brush your fingers from the pulp.
Tips
Alternatively, you can also remove the partitions and cores with a spoon - hollow out the tomatoes with the aid.
Core tomatoes with tomato slicer or ball cutter
- Cut the lid off the tomato. Use a knife for this. Cave the tomato with a tomato slicer or ball cookie cutter. Dab the tomato dry with kitchen paper. Now you can continue to use the tomato as you wish.
Tips
A tomato detox is ideal for most tomatoes. Only for large copies you better go back to a Kugelausstecher.
If you not only corer the tomatoes, but skin them beyond, only the pulp remains. One speaks then also of tomato fillets.
Should tomatoes be gutted at all?
This question is controversial among amateur and professional chefs. Many are of the opinion that a tomato tastes more aromatic without its interior. They also claim that the core element is watering down courts. Since these are subjective feelings (and partly about accepted "traditions" from recipes), we wanted to analyze this matter a little more objectively. There is a scientific study on the subject, but with a completely different result.
The British restaurateur Heston Blumenthal came up with the theory that a tomato sauce with the innards of the fruit would taste much better and let his guess be scientifically tested and secured. In the corresponding study at the University of Reading, the researchers found that the gelatinous (seemingly watery) envelope of the tomato kernel contains up to eleven times more glutamate than the pulp. Glutamate is a salt of glutamic acid that is naturally occurring in some foods and is usually responsible for good taste - even in tomatoes.
Important: Of course, this finding refers to really good tomatoes grown in the soil during the season (from July to September).
In short, there can only be one reason for coring tomatoes: some people do not like the look of sauces and dishes with floating tomato kernels. In terms of taste, you do your food and thus your enjoyment in general, but no favors, even if it is stubbornly maintained.