A nice delicious saltfish and tomato with nice seasoning recipe, that I know you will enjoy with roti, bake, rice, dal or whatever!
Video Rating: 5 / 5
Question by Fromage Bleu: Why do you have to peel tomatos when making tomato soup?
Most recipes call for pelling the tomatos (or called like soaking them so the skins come off) why? whats the matter with the skins on?
Best answer:
Answer by esmerelda
The skins separate and then curl up, so you’ll have all of these unattractive little skin curls in your soup…plus they detract from the creaminess of the soup. If you’re going through the trouble of making the soup, it’s worth it to remove the skins. Just plunge the whole tomatoes into boiling water for a minute and then transfer them to a bowl of ice water – the skins will peel right off.
Add your own answer in the comments!
Looks amazing! Can’t wait to try it tonight
Hi alexblue thank you for your nice comment,have a good day.
I just had some good salt fish with bake…it was sooo yummy.
Hi there mistressoulsistah thank you so much for that beautiful comment,I would love to be your neightbour too, you have a great day and thank you.
Aunty Zorina Spice … OH! How I wish to the heavens you were my neighbour! Please move to Ontario, Canada. I’ve been using a combo of my mom’s & your methods. You are both very inspiring. She whips things up lickety-split … just like you do! And, does so with much LOVE! Thank you for your vids.
Are you Guyanese?
Hi there Nikki Hagmann thank you for that nice comment, you have a good day.
Such a good recipe. Very taste. Thank you.
HI THERE Drdbuddyjul thank you so much for your complement nice comments and for subscribing to my channel. I use canola oil it healty also olive oil any way the salt fish colour don’t worry as long it taste good.most cod salt fish has a more brown colour.thank.
Hi Zorinaspice, great video as always. This is one dish I really enjoy & am glad I have your instructional video. However, whenever I’ve eaten saltfish (and bake), the saltfish usually has more color (usually a light brown). Is this because it’s cooked longer or maybe there is more oil in those? Also, what kind of oil did you use in this video? Thanks! (subscribed & liked)
Hi ynanahi I want to thank you so much for your beautiful complement /comments,you have a. Great day and thank for subscribe.and thank for watching.
love love love. i had this in toronto with roti. oh so delish. i will be making this for the family. how did i not find this youtube channel before. subscribed. thanks for sharing your lovely dishes/recipes.
Hi sapne thank you for the complement and thank for watching.
Thank u for sharing ur ideas aunty…love looking at your videos
Hi sweet honey thank you my dear.
or saltfish fritters
I am a saltfish lover thank you for posting this. I will definitely try this. Can you please make saltfish cake too.:)
Hi there thank you. and thank you for watch.
I’ve been waiting for you to upload a new video! Definitely started to miss them after going through them all!
Thank you my deâr.
Look’s great
Esmerelda’s answer is a good one, but here’s another way to do it. Cut your tomatoes up and cook your soup as you wish. Before finishing it, strain the soup through a seive to remove the seeds and skin. As an alternative, you can tell your guests that your soup is rustic and you didn’t remove the skins to make it more natural.
the soup is smoother with out the skins. The skins curl up and make the soup kind of lumpy. If you want to keep the skins, I guess you could puree the soup before you serve it.
have you ever put a balloon in your mouth ??
and chewed it !!
that’s why some ingrid’s MUST be peeled !!
kinda takes the fun outta the taste !
besides it doesn’t take long to boil water (with the tomatos in it ) turn off run in cold water cool and peel mash add seasoning heat serve and enjoy , no real task ,you wouldn’t like it if campbels would leave the skin’s on would you ??
The peelings are rubberier and are not that good with tomato soup. Just put tomato’s in kettle with water let come to boil, just for a few minutes, then put in cold water the peelings will come right off. Very easy to do.
Hope this helps with your question. Have you ever ate a stewed tomato with the skin on? The skin gets stuck in your throat and you choke on it. Seen it happen to many times. For safety alone they should be peeled. Even when raw if the person is young or older with poor dentition.
I don’t suppose you really have to, if you plan to puree them in the blender afterwards.