- Deseeding is the process of removing seeds from fruits, vegetables, and plants.
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Certain recipes require that you deseed tomatoes before making use of them in the dish. There are 3 major reasons for deseeding tomatoes:
- When you’re preparing a dish that requires you to maintain its flavour and texture by staying dry and crisp like certain salads and bread/sandwich recipes; you would need to take out the seeds as much of the water content of the tomato is found in the flesh around the seeds.
- When you’re making a recipe that requires a smooth texture.
- For aesthetic reasons, you just don’t want to see seeds floating or hanging around your dish.
However, it’s important to know that research has shown that most of the savoury glutamates which give the tomato its attractive, rounded and full “meaty” flavour is found in the gel/water surrounding the seeds.
So if you’re not deseeding your tomatoes for any of the previously mentioned reasons, then it’s to your benefit to keep the water content of the tomatoes in there. You will be missing out on the full flavour of the tomatoes for no just cause.
In addition tomatoes seeds are not bitter as most http://vhealthportal.com people claim, they are benign and have a neutral effect on the flavour of your recipe. So only deseed tomatoes If you absolutely need to.
However, if you do need to deseed tomatoes, here are 3 ways to go about it:
This is the least efficient method but it works when you don’t have the other tools.
Using a knife, cut the tomato in half (making a horizontal cut) along the middle section.
Using your hand, squeeze out the gel and seeds by applying medium pressure. Slice or dice flesh as required.
SMALL SPOON METHOD
Using a knife, cut the tomato in half ( a horizontal cut) along the middle section.
Depending on how large the tomato use, use a small spoon ranging from a teaspoon to a 1/4 teaspoon size to dig out the gel and seeds. Slice or dice flesh as required.
PAIRING KNIFE METHOD
This is the fastest and most efficient method.
Cut the tomato into 4 or 6 wedges.
Use a pairing knife or small sharp knife to cut under the seeds, close to the flesh, from one end of the wedge to the other. Remove and discard seeds. Slice or dice flesh as required
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