Blanch and peel
Wet heat
Cooking in water, stock, or steam.
01At a glance
CategoryWet heat
Taste impactNeutral
Texture—
02How to do it
- 1Score a small X in the skin of tomatoes, peaches, or almonds.
- 2Boil briefly — 15–30 seconds — until the skin loosens.
- 3Shock immediately in ice water.
- 4Slip the loosened skins off by hand.
03Doneness & pitfalls
Doneness cues
- The skin wrinkles and lifts away at the scored edge.
Common mistakes
- Leaving them in too long starts cooking the flesh.
- Skipping the ice shock makes the skin cling and the flesh go mushy.