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 Tomato core

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mar52

  • Total Posts: 7593
  • Joined: 4/17/2005
  • Location: Marina del Rey, CA
Tomato core Wed, 08/29/12 1:02 AM (permalink)
Maybe I mean the stem end.  I always cut mine out but I saw someone fired because he threw it away.  The chefs I see on TV do both.  serve it or cut it out?
 
Same question with onions.  I hate getting a sauce with pieces of onion core in it.  I throw mine out.
 
Guess I could use both for broth, but....
 
All the Chefs here.... what do you do?
 
Home cooks?
 
 
 
#1
    Foodbme

    • Total Posts: 9526
    • Joined: 9/1/2006
    • Location: Gilbert, AZ
    Re:Tomato core Wed, 08/29/12 2:10 AM (permalink)
    I do tomatoes both ways. Depends how sharp my knife is.
    I definitely cut both tops and bottoms off onions.
    I've been buying cluster tomatoes lately. love the smell of the green stems!
     
    #2
      pnwchef

      • Total Posts: 2227
      • Joined: 3/16/2011
      • Location: Kennewick, WA
      Re:Tomato core Wed, 08/29/12 8:54 AM (permalink)
      I always cut the top ( Core end ) and the bottom end off and use for other things. I cut around the stem end and use these tomato pieces for tacos, spanish omelets, breakfast burritos and so on. The same goes for a onion..............................pnwchef
       
      #3
        WarToad

        • Total Posts: 1787
        • Joined: 3/23/2008
        • Location: Minot, ND
        Re:Tomato core Wed, 08/29/12 10:46 AM (permalink)
        I worked in a upper crust restraunt for 4 years under 3 head chefs.  All of them dictated to trim the top and bottoms off onions (Which were saved for stock), the stem end off tomatos. (Then trimmed around the actual stem and saved for other purposes.)
         
        #4
          ann peeples

          • Total Posts: 8317
          • Joined: 5/21/2006
          • Location: West Allis, Wisconsin
          Re:Tomato core Wed, 08/29/12 1:27 PM (permalink)
          I cut the end off, but dice up the remaining parts for soup.
           
          #5
            ChrisOC

            • Total Posts: 900
            • Joined: 7/9/2008
            • Location: Ocean City, NJ
            Re:Tomato core Wed, 08/29/12 1:38 PM (permalink)
            I cut them off.  I also cut off the root end of garlic cloves.
             
            #6
              felix4067

              • Total Posts: 3289
              • Joined: 12/13/2003
              • Location: Near Grand Rapids, MI
              Re:Tomato core Wed, 08/29/12 3:13 PM (permalink)
              I cut them off, and the onion parts depending on if I have room to store them for stock they go into the bin. Tomato cores, as well as the seeds, get thrown out. I can't stand them, based on texture. And I don't use tomato anything in my stocks.
               
              #7
                CCinNJ

                • Total Posts: 7742
                • Joined: 7/24/2008
                • Location: Bayonne, NJ
                Re:Tomato core Thu, 08/30/12 12:15 PM (permalink)
                I just wait for the cords to fall off the babies...and we're all set...
                 

                 
                #8
                  edwmax

                  • Total Posts: 2012
                  • Joined: 1/1/2007
                  • Location: Cairo, GA
                  Re:Tomato core Thu, 08/30/12 1:34 PM (permalink)
                  mar52


                  Maybe I mean the stem end.  I always cut mine out but I saw someone fired because he threw it away.  The chefs I see on TV do both.  serve it or cut it out?

                  Same question with onions.  I hate getting a sauce with pieces of onion core in it.  I throw mine out.

                  Guess I could use both for broth, but....

                  All the Chefs here.... what do you do?

                  Home cooks?



                   
                  An interesting fact I came across a few weeks ago.   The upper part of the tomato that you are cutting off is called the 'shoulder'.  The stem end is in the center and the cut is just below the stem.      Vine ripen tomatoes, the shoulder is usually still green or yellow, unless over ripe.   Store bought 'gassed' tomatoes of course are all red.
                   
                  I cut the shoulder of and the stem pith out.   I trim the tomato part off and use for other things.   Tomatoes here are $1 a lb and have been as high as $1.69 lb in the stores.     Definitely, grow your own ... better tasting.
                   
                  #9
                    Dairy-Rich

                    • Total Posts: 1
                    • Joined: 10/22/2012
                    • Location: Tarpon Springs, FL
                    Re:Tomato core Mon, 10/22/12 7:02 PM (permalink)
                    pnwchef


                    I always cut the top ( Core end ) and the bottom end off and use for other things. I cut around the stem end and use these tomato pieces for tacos, spanish omelets, breakfast burritos and so on. The same goes for a onion..............................pnwchef

                     
                    I do the same.
                     
                    #10
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