"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 08-21-2005, 06:42 AM   #11
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
For the roasted tomato sauce, could I use the food processor since I don'thave a food mill? The recipe sounds delicious.
__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 08-21-2005, 10:13 AM   #12
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Ooooooo, marmalady, not sure how I missed that one, but it looks very good. Thanks.

Michael, brown sugar is actually better than white IMHO, it imparts a richness to the flavour of the sauce that you don't get with white sugar. That is just my own taste buds of course.

Claire, thanks for posting that. I think I will try that too. I never thought of doing it in little batches like that. That will certainly work with the way the tomatoes are coming.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-21-2005, 10:20 AM   #13
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Licia, you really need a food mill, as it separates the seeds and peelings from the pulp. I use the one on my Kitchen Aide now, but for years I used a fine colandar with a wooden mallet to force the tomatoes through. That builds up the shoulder muscles real fast by the time you get through a bushel of tomatoes. (Back then, I planted 100 Roma plants every year.)
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-21-2005, 10:12 PM   #14
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Alix - you've got me curious now. I'm wondering if the brown sugar just might indeed impart a flavor component similar to the flavors developed in browning/caramalizing the onions and carrots first? Humm ... if so, that little trick would allow me to just sweat the vegs and then make up the flavor with the brown sugar - and save me about 15-20 minutes! I'll definately have to try this the next pot-o-sauce I make.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 08-22-2005, 12:28 AM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
This site is sooooo cool. As much as I know, every time I log in, I learn something new, or get a new idea, or get inspired to experiment with something.

It is truly a world where, the higher you climb on the mountain of knowledge, the more you see how much there still is to learn.

And from the looks of things, if the mountain is a mile high, then I'm about a city block up the slope.

Great ideas about making tomato sauce here. I've always used canned tomatoes for mine, as I don't really have the time at this point in my life for canning in quantity. But there will be a day... And this knowledge is tucked away, in the back of my brain for future use.

And I love the interaction, and watching little lights illuminate a one phrase or notion by someone, creates an epiphany in someone else. That's what this place is all about.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-22-2005, 05:09 AM   #16
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I've used brown sugar like Alix, and she's right - there's just a subtle undercurrent of flavor there that you don't get with white sugar.
__________________
marmalady is offline   Reply With Quote
Old 08-22-2005, 06:58 AM   #17
Sous Chef
 
Sandyj's Avatar
 
Join Date: Sep 2004
Location: Northern New Jersey
Posts: 579
Absolooodle. ;)
__________________
Sandyj is offline   Reply With Quote
Old 08-22-2005, 07:58 AM   #18
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
The food mill removes some (not all) of the tomato skin .... but, hey, I'm up for trying it. If my tomatoes continue to produce the way they are now, I'll try it and let you know. I use the food mill to get rid of the skin of the tomato, the garlic skin, and such. Actually a strainer and the bottom of a cup or big spoon would have the same effect. I grew up with peeling, then seeding, then stewing tomatoes. This cuts out a couple of steps.
__________________
Claire is offline   Reply With Quote
Old 08-22-2005, 08:28 AM   #19
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I made fresh spaghetti sauce this weekend and I used fresh tomatos. I use the hot water to get the skin off the tomato and then I just leave the seeds. I also add a little brown sugar as it gives the sauce a great flavor.Never even notice the seeds when eating the sauce.Removing seeds is to much work for me.I even leave them in for my tomato juice.
__________________
thumpershere2 is offline   Reply With Quote
Old 08-22-2005, 09:29 AM   #20
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Roma tomatoes are so meaty, it's easy to get the seeds out..
I just slice them in half and pull the seeds out with my fingers.

When I run the tomatoes through the mill, I run the waste through 2 more times to get all the goodie out...you'd be surprised at the additional thickness and flavor you get out of those skins.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.