Allegretti’s Kitchen Know-How
WHEN YOU HAVE to peel tomatoes for a recipe, cut X’s in
them, drop them in boiling water for 30 seconds, and then shock
them in ice water before pulling the skins off. Don’t discard the
skins, though. Pat them very dry and then heat oil in a skillet
until hot enough to fry (about 350°F); drop the skins in the oil
and fry until crisp. Use these as a tasty garnish (for risotto,
fish, salad) and call them “tomato petals.”
WHEN SEASONING food, don’t do it from high up; you have
more control if you bring the salt closer to whatever it is you’re
seasoning. You can also see the salt better as it falls onto your
food.
DON’T ADD pepper to a dish before it is finished cooking. At a
high temperature, pepper starts burning and imparts a burnt
taste to whatever you’re making.