#野菜の切り方

トマト切り方｜家庭料理教室なつやすみのそのまんまキッチン【ナツキチ】さんのレシピ書き起こし

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家庭料理教室なつやすみのそのまんまキッチン【ナツキチ】

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Ingredients

トマト : 2 pieces

Time required

10minutes

Procedure

1) ヘタを取る 00:35
トマトに包丁をヘタの脇から中心に向けて、斜めに突き刺す。
トマトを半時計回りに動かしつつ、包丁は上下に動かしながら時計回りに移動してヘタを取る。
2) 輪切りにする 01:34
1を横向きにする。
トマトを潰さないように、ノコギリのように前後に包丁を動かして切る。
3) cut into thin slices (half-moons) 02:20
Cut 1 in half lengthwise and place the cut side down.
Move the knife back and forth until the tip hits the cutting board and pull it toward you without changing the angle.
When pulling, apply force to press the cutting edge against the cutting board to prevent it from slipping.
4) cut into wedges 03:19
Cut 1 in half and place the cut side up.
Place the knife at the boundary between the skin and the fruit, and finally cut off the skin and fruit.
If you want the cut end facing down, cut in the image of dividing a semicircle radially.
5) 乱切りにする 04:34
Cut 1 in half and cut while moving the knife and tomato so that it becomes a triangular bite size.
Alternatively, you can cut it into large wedges and then cut it diagonally into halves or thirds.
6) 角切りにする 05:10
Cut 1 into 1-1.5 cm thick round slices.
The thickness of both ends tends to be uneven, so cut carefully.
Insert the knife from the boundary between the skin and the fruit, and cut off so that it ends at the boundary between the skin and the fruit.
Cut into 1cm squares.
7) 湯むきする 06:28
Insert the knife in a cross shape shallowly into the buttocks of the tomato.
Boil enough water in the pot to not wobble, and poke a fork firmly into the stem.
Rotate the tomatoes evenly and don't overcook.
If the skin cracks vertically, soak it in ice water to make it easier to peel.
Peel by hand.
Cut out the stem in the same way as step 1, but be careful not to use too much force as it is easy to crush.
After removing the jelly part, cut into bite-sized pieces.

Point

・When choosing a tomato, it will be a sweet and delicious tomato if there are even radial white lines (commonly known as star marks) on the buttocks.
・When removing the stem, it is important to be conscious of the feeling that it is not hitting a hard surface, and to imagine that the stem will be in the shape of a "triangular prism" after cutting.
・If you use a blunt knife when slicing into round slices, pierce the tip of the knife lightly first to make a scratch and then cut back and forth to prevent crushing.
・When cutting, use a motion called “Hikikiri” so that it does not collapse or shift.
・Tomatoes that are overripe and soft or have a hard skin are easy to crush, so be careful when cutting.
・When moving tomatoes, move the side of the kitchen knife as much as possible, and spread your hands to support and wrap them lightly.
・When dicing, except for both ends of the tomato, the knife touches the border between the skin and the fruit only at the beginning, so you can cut them all at once or push forward to cut.
・Be careful not to make deep cuts in the tomato when removing the blanching, otherwise the tomato will be overcooked or cracked and unsightly.
・When peeling, the skin around the calyx tends to remain, so change the angle of the tomato or use a deep pot.
・Be careful when peeling tomatoes that have been boiled, as even if the area around the calyx is properly heated, it is easy to leave unpeeled parts.
・Peeled tomatoes can be used whole, or if cut, cut in half horizontally and remove the sour, easily watery jelly.
・The removed jelly can be used for soups, meat sauces, and other dishes that hide the sour taste, so you can eat it without waste.