Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the sauce turn out great again even if I put tomatoes & juice in the pan at the same time? Does it make a difference putting the juice into the pan after the tomatoes?
If you need more information, this is the recipe I used.
It doesn't look like it'd make much difference to that recipe. The juice goes in right after the tomatoes, so it's not like they cook on their own significantly. The one thing you get out of adding the tomatoes first is a way to get them spread evenly around the pan without having to stir, so they're mostly on top of the onions and get gentler heat at first. But you'll be stirring soon anyway, so just dumping it all in wouldn't make much difference at all.
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 - 2 cans (6 ounces) of tomato paste 2 cans (10 3/4 ounces) of tomato sauce 2 cans (10 3/4 ounces) of tomato puree 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
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?
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'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 was reading up on tomato sauce, and it seems important to simmer the sauce for at least a few hours. The “Frankies Spuntino” recipe is about as simple as it can get, it doesn't even contain onions. It's said to produce a “thick and rich sauce, with the flavor of the sweetest summer tomatoes.” The key points to the recipe seem to be to use canned San Marzano tomatoes and to keep the sauce at a simmer for four hours. It's clear that the quality of the tomatoes plays a role in the sweetness of the sauce, but why the long simmer? What exactly happens to the sauce during this? This snippet
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
We've been buying tomato juice in smaller containers and now decided to buy bigger ones. But, when we went to the store the tomato juice says that it only lasts two weeks in the fridge. Expiration dates always err on the side of caution. How long can we expect to keep it after we have opened it?
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... 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... in taste (not bitter) and carries a lot of heat. Is this correct? Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?