I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the terminology he uses for some of the ingredients and wondered if someone could clarify exactly what he's referring to.
In the recipe he asks for -
I've always assumed that tomato paste and tomato puree were the same thing, but clearly not. Can anyone clarify the difference between these two?
Tomato sauce in the UK comes out of a ketchup bottle, is he referring to passata, sieved tomatoes? If not, what is he referring to?
In the US at least, common canned tomato products include:
or schwarzbier is a type of lager brewed with extremely dark malt. tomato sauce (UK, AU) is ketchup (UK, US). Also catsup and other spelling variants. tomato sauce (UK, US) is a tomato based sauce typically for pasta or pizza. marinara (US) is used synonymously with tomato sauce, and may refer to both quick or long-cooked varieties. tomato paste (US) is tomato purée (UK) tomato purée (US...' or 'tsp') dessert spoon (UK) is 10 mL (although may have historically been closer to 15mL) tablespoon (US,CA) is roughly 15 mL (note: abbreviated 'T', 'TB', or 'tbsp') but a tablespoon (UK) is 17.7mL
A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée, and 2 tablespoons of tomato sauce. Wikipedia's article on tomato purée claims that the main difference between purée and paste is the thickness, whereas tomato sauce has a different taste. Can I substitute tomato paste for the tomato purée? If not, is it because the taste, or the amount of water, differs? If so, how much "triple concentrated" tomato paste should be substituted for a cup of tomato purée? Edit: the tomato paste ingredients
I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500
I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange bell pepper, diced 2 Tbsp tomato paste 1... garlic powder 1 tsp crushed coriander seeds 2 tsp Worchestershire sauce 1 can of cooked red kidney beans (drained and rinsed) The method was, basically: Saute onions and pepers for approx 5 minutes Brown beef Add tomato paste, and mix Add can of tomatoes and mix Add beer Add sugar, salt and pepper Boil for approx 20 min Add remaining spices Cover and simmer for 2.5 hours 20 minutes before
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut oil 1/2tsp Alkaline water 1/8 Lemon juice from a whole lemon Lotus paste Pandan paste Steamed Salted Egg Yolk (Steamed 10 mins under high heat) Egg wash - 2 egg yolk plus 1 whole
. What I ended up doing was adding some EVOO to the sauce because I figured it had a similar fat content. The sauce turned out ok enough, but I'm wondering what the difference would have been if I had...While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good emergency replacement for butter in a recipe? My recipe (if needed) was: 1 1/2 cups butter, divided 1 pound skinless, boneless chicken breast halves - cut into cubes 2 (16 ounce
recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base. ... with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help...In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too
I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/crystalic sugar 10 spoons of water 4 spoons of vinegar food coloring Combine ingredients and cook approx 10-12 minutes since water has started to boil. All water has to boil out. You can test if it is boiled enough by making a drop.
Possible Duplicate: What kind of sauce can I make for beef liver? I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards or fry it with little oil from the beginning. I made sauce using garlic, a bit of onion and tomatoes. However, the tomato puree is too bland and I am not sure if the tomato puree is the best fit. Maybe I should use diced tomato. What can I do to improve my recipe in the sense already described?