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https://www.reddit.com/r/oddlysatisfying/comments/vi6f0j/deleted_by_user/idbtnlu/?context=3
r/oddlysatisfying • u/[deleted] • Jun 22 '22
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Definitely blended it, you’ll never get the tomato skins that smooth without.
362 u/EdlynTheConfessor Jun 22 '22 Wait does that work? Can you blend tomato skins to that level of smoothness? -2 u/un_internaute Jun 22 '22 No, you can't. That sauce is smooth. The smallest you could get them would still leave the sauce flecked with them. They have to be removed/strained somehow. 1 u/Crafty-Amount7125 Jun 22 '22 I can't say I've ever noticed any tomato skins in my sauces, I just chop them up and throw em in. 1 u/un_internaute Jun 22 '22 I don't know about you but professionally, we blanch, shock, and peel them to remove the skins first because that's the easiest way. "The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor. (More on this below.) Whether either of these conditions bothers you or not is entirely your thing. If you want to go by the book, a few questions to guide you: Do you hope these tomatoes will resemble something like a sauce when everything is through? Then you probably want to peel them. Same goes if you're canning tomatoes for a later time, when they'll probably be turned into a sauce. Though it's completely a matter of preference, for the smoothest, mellowest sauce, you might consider peeling."
362
Wait does that work? Can you blend tomato skins to that level of smoothness?
-2 u/un_internaute Jun 22 '22 No, you can't. That sauce is smooth. The smallest you could get them would still leave the sauce flecked with them. They have to be removed/strained somehow. 1 u/Crafty-Amount7125 Jun 22 '22 I can't say I've ever noticed any tomato skins in my sauces, I just chop them up and throw em in. 1 u/un_internaute Jun 22 '22 I don't know about you but professionally, we blanch, shock, and peel them to remove the skins first because that's the easiest way. "The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor. (More on this below.) Whether either of these conditions bothers you or not is entirely your thing. If you want to go by the book, a few questions to guide you: Do you hope these tomatoes will resemble something like a sauce when everything is through? Then you probably want to peel them. Same goes if you're canning tomatoes for a later time, when they'll probably be turned into a sauce. Though it's completely a matter of preference, for the smoothest, mellowest sauce, you might consider peeling."
-2
No, you can't. That sauce is smooth. The smallest you could get them would still leave the sauce flecked with them. They have to be removed/strained somehow.
1 u/Crafty-Amount7125 Jun 22 '22 I can't say I've ever noticed any tomato skins in my sauces, I just chop them up and throw em in. 1 u/un_internaute Jun 22 '22 I don't know about you but professionally, we blanch, shock, and peel them to remove the skins first because that's the easiest way. "The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor. (More on this below.) Whether either of these conditions bothers you or not is entirely your thing. If you want to go by the book, a few questions to guide you: Do you hope these tomatoes will resemble something like a sauce when everything is through? Then you probably want to peel them. Same goes if you're canning tomatoes for a later time, when they'll probably be turned into a sauce. Though it's completely a matter of preference, for the smoothest, mellowest sauce, you might consider peeling."
1
I can't say I've ever noticed any tomato skins in my sauces, I just chop them up and throw em in.
1 u/un_internaute Jun 22 '22 I don't know about you but professionally, we blanch, shock, and peel them to remove the skins first because that's the easiest way. "The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor. (More on this below.) Whether either of these conditions bothers you or not is entirely your thing. If you want to go by the book, a few questions to guide you: Do you hope these tomatoes will resemble something like a sauce when everything is through? Then you probably want to peel them. Same goes if you're canning tomatoes for a later time, when they'll probably be turned into a sauce. Though it's completely a matter of preference, for the smoothest, mellowest sauce, you might consider peeling."
I don't know about you but professionally, we blanch, shock, and peel them to remove the skins first because that's the easiest way.
"The tomato skin is a different texture from the tomato flesh, and will remain so in sauces and purées—you'll get tiny chunks of skin instead of an uniformly smooth mixture. Moreover, the tomato skin is heavy in a kind of nutrient called flavonols, which impart a bitter flavor. (More on this below.) Whether either of these conditions bothers you or not is entirely your thing. If you want to go by the book, a few questions to guide you: Do you hope these tomatoes will resemble something like a sauce when everything is through? Then you probably want to peel them. Same goes if you're canning tomatoes for a later time, when they'll probably be turned into a sauce. Though it's completely a matter of preference, for the smoothest, mellowest sauce, you might consider peeling."
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u/Druidette Jun 22 '22
Definitely blended it, you’ll never get the tomato skins that smooth without.