I have the following recipe to make for pickled tomatoes from Philadelphia chef Jose Garces. I am confused about the first step where is says to place in fryer. Does anyone have suggestions? Does he really want me to fry the tomatoes?
Pickled Tomatoes 3 cups rice wine vinegar 4 cups water 1 cup sugar 2 tbsp salt 1 tbsp fennel seed 1 tbsp yellow mustard seed 3 dry guindilla peppers 1 tsp white pepper 2 bay leaves 5 garlic gloves
Blanch tomatoes in 400 degree F fryer for 10 seconds, then shock in ice bath. Peel off skins.
Bring the pickling liquid up to a boil then turn off the heat and let steep for 10 minutes. Then pour over peeled tomatoes and allow to sit out over night uncovered. Stir occasionally to get an even pickle on all tomatoes.