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BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going
to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Okay,
while that bacon is rendering, I am going to take a second to go ahead and hack my tomatoes
up a little bit. So we just want to pull the stems off of them, which is not altogether
difficult. Now, you may notice that I've got some tomatoes that are kind of bruised up
in spots. It's not a big deal at all because they're going in a soup, so there's always
a place for bruised tomatoes. So we're just going to take our paring knife like this,
unless you have a tomato corer, which I don't bother to keep around, because I have a paring
knife, and you'll see this is why I don't need a tomato corer. So a really easy process,
you take your knife in, stick it at about a 45 degree angle, kind of jiggle it, and
spin your tomato, and it should just pop right out, just like that. Yeah, and as far as tomatoes
go, like a lot of times, you can find in a lot of places will sell the less desirable-looking
tomatoes at cheaper prices. If you're making soups or sauces with them, you don't need
pretty tomatoes. I mean, you want to make sure that the flavor is there, but it's not
imperative that they're beautiful on the outside because you're cooking them. If you're serving
like a Caprese salad or something, yeah, you want pretty tomatoes. You see this little
nasty bit here, I'll do the same thing with it, just going to saw it right out, and with
that, it's a forgotten memory. All we're going to do with these, we're just going to quarter
them.
And as I put them in a bowl here, what I'm going to do, I'm just going to salt them.
I'll just put these in here. And by salting them as you put them in the bowl--whoopsie,
I bumped the camera--it allows that salt to really work its way into the tomato. There
we go. Now, we're just going to set those aside at room temperature. They'll be just
fine, nothing to worry about. And let's get ready to go back to our soup or to our bacon,
rather, that's rendering.