CWS4322
Chef Extraordinaire
While waiting for files to upload the other day, I turned on the TV. The person was making a vegetable soup. What she did was start with the onions, sauteed those, and then added a pinch of salt. Then she added the carrots, another pinch of salt, the celery, another pinch of salt. At about this point, I was thinking--seems like a lot of salt. No sooner had this thought crossed my mind, and she went on to explain that by adding the pinch of salt after each vegetable, the salt would bring out the flavor of the veggies so you'd end up with the distinct flavors of each vegetable. I'd never heard this before. I am going to try this with the next soup I make.
On another show I watched last week, the person was making tomato sauce and offered if using fresh...blah-blah-blah, if using canned, add some sugar because canned tomatoes can be bitter and the sugar will draw the sweetness out of the tomatoes. I know a lot of people use canned tomatoes. I don't, I have enough jars/frozen/dehydrated that I don't need to use canned tomatoes. But, I thought that was interesting too--I don't usually add sugar to my tomato sauce. Do you? And if so, are you using canned tomatoes or fresh? And, why do you add the sugar?
On another show I watched last week, the person was making tomato sauce and offered if using fresh...blah-blah-blah, if using canned, add some sugar because canned tomatoes can be bitter and the sugar will draw the sweetness out of the tomatoes. I know a lot of people use canned tomatoes. I don't, I have enough jars/frozen/dehydrated that I don't need to use canned tomatoes. But, I thought that was interesting too--I don't usually add sugar to my tomato sauce. Do you? And if so, are you using canned tomatoes or fresh? And, why do you add the sugar?
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