"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Thread Tools Display Modes
Old 01-30-2008, 08:19 PM   #11
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
do you have to re-hydrate them before using? I'd like to try out making my own.

Lol rohnjohn, every year I make twice as much jam as last time and we still manage to run out in January.

"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 01-30-2008, 08:35 PM   #12
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
You need to rehydrate in hot water and chop or not for things like pizza , brushetta etc. If you use them for soups,stews etc just crunch them up or leave whole. Lots of flavor.They are even good eaten on their own kind of like a tomato chip.

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 01-31-2008, 08:27 AM   #13
Head Chef
ronjohn55's Avatar
Join Date: Jul 2004
Posts: 2,080
Hmm... We don't rehydrate ours. They're usually a chewy "leather-like" texture, and we just usually rough chop them and add them to whatever we're making.

I agree with the lots of flavor statement, too.

ronjohn55 is offline   Reply With Quote
Old 01-31-2008, 08:41 AM   #14
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Good post.
I bought sundried tomatoes once. Didn't use them all up before I had thought they went bad in my fridge. Now I see they were still good. I kind of wondered how something that was dehydrated could "spoil".....
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-31-2008, 09:36 AM   #15
Chef Extraordinaire
suziquzie's Avatar
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I had instructions once for drying them in the oven, at something like 200 and you stick a wooden spoon in the door to leave it open a crack. I tried it but I dont think they were right.
Anyone else done that?
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 01-31-2008, 09:49 AM   #16
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've made jerky that way. You need to crack the door so the humidty escapes.
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-02-2008, 01:14 PM   #17
Senior Cook
Join Date: Dec 2007
Location: northern Michigan in the forest, overlooking a waterfall
Posts: 147
ditto on drying

the descriptions of drying are how we do them, but in years past we used to have so many tomatoes, that we'd dry at least a bushel. One year there were so many I ended up drying 4 bushels. Most of them I dried to very crispy and then pulverized them in the blender (no processors back then) and had this wonderful tomato powder to use. 3 bushels of tomato flavor fit into 1 five pound cottage cheese container!

xmascarol1 is offline   Reply With Quote

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:46 PM.

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