PHYLAL
Assistant Cook
I have a question? I have for many years, when making pasta sauce, puréed the tomatoes roughly in a blender, screed out the skin and seeds through a chinoise, and allowed the purée to settle overnight in a 2 gallon container. The next morning the puréed pulp had risen to the top of the container and I would drain off of the bottom of the container, at least 12 cups of an almost clear liquid through a spout that is in the bottom of the container.
Recently I was on the Internet looking for tips and ideas for this falls pasta sauce canning (I am always looking for new things to try). I came across a story, with pictures, of a woman who started her sauce similarly to my procedure, that of making a purée and allowing it to settle.
Here is my quandary; she siphoned her clear liquid off of the top of the purée; all her pulp had settled to the bottom.
Any suggestions as to why this could be possible….. what is the difference?
The only idea that I had was this: To purée the tomatoes she used a food mill, I used a blender. It is most likely that my purée was aerated and this is what caused it to float?
Now for my next question (if this is true), and the most important….. will this make a difference in the finished sauce?
Recently I was on the Internet looking for tips and ideas for this falls pasta sauce canning (I am always looking for new things to try). I came across a story, with pictures, of a woman who started her sauce similarly to my procedure, that of making a purée and allowing it to settle.
Here is my quandary; she siphoned her clear liquid off of the top of the purée; all her pulp had settled to the bottom.
Any suggestions as to why this could be possible….. what is the difference?
The only idea that I had was this: To purée the tomatoes she used a food mill, I used a blender. It is most likely that my purée was aerated and this is what caused it to float?
Now for my next question (if this is true), and the most important….. will this make a difference in the finished sauce?