biig wrote:
> How long do you blanch tomatoes to peel them? I'm making my friend's
> "96" sauce and have never done this...tia....Sharon

The chef (jonhson & wales trained) who teaches classes with me says
it's the ice water shock more than the blanch that loosens the peels.
When we taught this for camp this summer, she did a 10-second count out
loud with the kids, and they peeled up perfectly. Any longer in the hot
wanter and the tomatoes began to cook and got soft inside.