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GCSE Food Preparation and Nutrition · key term
Removing a fruit or vegetable's skin, often after heat has loosened it, rather than cutting it away with a peeler.
Used by AQA
Paper 1
Revise: Preparation TechniquesDe-skinning can use heat to loosen a skin rather than cutting it away with a peeler. For tomatoes, briefly immerse them in boiling water, transfer them to cold water, then pull away the loosened skin. Removing the skin helps produce a smoother soup or sauce.
Distinguish peeling from de-skinning: a peeler cuts away skin, whereas blanching can loosen tomato skin so it can be pulled away.
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