We noticed that while blending, the salmorejo would turn pink. This is because the tomatoes get into contact with oxygen. We don't like the colour/taste of the pink salmorejo. Adding more oil to the soup would miraculously restore the colour/taste.
So, there's the question: why does adding more oil (EVOO) restore the colour of the tomato soup?
When tomatoes are fried, you can see that the oil becomes coloured red - so at least some of the colour components are preferentially soluble in oil.
I will hazard a guess that, under the circumstances mentioned, the oil coats the tomato particles, and some of the colour migrates into it to give a red surface. Because the oil forms a coating, that coat will inhibit oxidation. The oil will also improve the mouth feel of the soup.
Just the way I see it ...
"blending", you didn't use a food processor did you?
You must chop and fold by hand if you want good colour, and to some degree taste
I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks. I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture. For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre
I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes (ketchup, tomato sauce, and tomato juice), and the recipe I have for the gazpacho is based on tomato juice. What can I use as a replacement for the tomato juice? I was thinking carrot juice maybe mixed with some lemon juice or vinegar (for the acidity that tomato juice has), but wanted a more "professional" opinion before doing so. What can I use to replace the tomato juice in gazpacho?
I bought this in Ooty market and was told that it is a Nilgiri hills specific vegetable. It is pink on the outside and white inside with two hard black seeds in the upper half of it. It tastes sour, very similar to unripe strawberry. Now, I'd like to know what the name of this vegetable is and whether it can be used in any dishes. Until know, I've been eating it as a snack, just like I would any other bite sized food.
We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow... out this may be something of an inadvertent trick question. I have yet to test this but I get the idea that store-bought white cake and yellow cake batter powders both have a more similar cake battery taste than I originally suspect. The reason is pretty simple: the combination and ratios of sugar, salt, baking powder, and flour are probably not very different between the two powder mixes (don't
I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?
surface tension than water, 76 mN/m at 20C. Very salty water (6M, compared to seawater at .6M) has higher surface tension, 83 mN/m at 20C. Of interest would be: How does surface tension typically...? Actual data on measured surface tension of liquids would be wonderful - for example, what is the surface tension of milk, tea, vinegar, syrup, various alcoholic beverages, or anything else we... effects on surface tension? Especially interesting would be ones without flavor, which could be used to tweak existing liquids. Note: I posted a related question on the physics stackexchange.
. Breadcrumbs as a thickener in soup, sauce or gravy Bread and butter pudding Bread pudding Bread Sauce Brown Betty Brown Bread Ice Cream Bruschetta Christmas Pudding and others such as Figgy Duff made with dried fruit and breadcrumbs then steamed in a cloth. Croutons Fondue French onion soup French toast aka Pain Perdu, Eggy Bread Fried bread Gazpacho Panzanella salad (with tomatoes, olive oil, onions...Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and edit this list: Bread galette (soften with eggs
more likely to be unsafe than undercooked (pink) beef? (Answers to previous questions seem to provide give conflicting answers: "no" as discussed in Why isn't it safe to eat raw chicken?; "yes...Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three drumsticks. Upon noticing the color, my colleague returned the dish to be more thoroughly cooked. I did not return mine, since last week I read the USDA fact sheet on poultry preparation. It says
http://en.wikipedia.org/wiki/Cookware#Cast_iron In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that and why? Secondly, does it even apply to the newly seasoned cast iron cookware?