Text 2234, 158 rader
Skriven 2008-02-11 21:38:54 av Janis Kracht (1:261/38)
Kommentar till text 2223 av Ruth Haffly (1:396/45.28)
Ärende: Grass-Fed beef [1]
====================================================================
Hi Ruth!
>> > I have added that as well. The sauce stays together nicely until
>> it's > plated, then the top stays chunky but there's a line of watery
>> Sounds like your tomatoes are refusing to cooperate! :)
> They did better with Friday's sauce, a chunky marinara. I cooked it for
> about 5 hours instead of the usual 3-4 and reduced the water a bit.
5 hours is a long time for a pot of marinara sauce though.. Normally, when I
make plain marinara I cook it on the stove top for 15 minutes, maybe 20
minutes..
>> and > often de seeded as well; most of the time I use Roma tomatoes.
>> They are so good..
> Very much so! I use them just about all the time. We grew them in AZ
> (in a little strip garden), as well as habenero peppers, and I made
> salsa with them.
I think I just used my last bottle of home-canned tomatoes tonight ... now I
have to wait until August for more :(
>> for > the diced. I noticed the tin of diced tomatoes I put into
>> today's sauce > (just paste, water, tomatoes and herbs) was not a very
>> Ah.. ok, I buy whole peeled italian tomatoes.. I break them up with a
>> fork, smash them with my hand or chop them with a knife or put them in
>> the blender for about 2 seconds.. Depending on the sauce I'm making
>> (g). For caccitore, I'd just break them up with a fork pretty much..
>> for the meat sauces, I just dump the whole can, juice and all in the
>> blender jar and zap it on high speed (covered (g)) for 2 seconds.
> OK, I usually buy the diced and ust them in 1001 different ways. Maybe
> I ought to buy the whole peeled, but I can't alway find them.
Know what you mean.. I've been buying them at the food store in their
"health-food" section - not that I care that much about organic tomatoes, but
they are better than some of the other canned ones I've tried. I've also
bought "plain" (not specifically Italian Plum tomatoes) and they work just as
well.
I'm thinking maybe the processing on the diced tomatoes is keeping them from
cooking down more.. I guess you could try opening the can, dumping the entire
contents immediately in the blender, process for a minute or two (could be
longer because the tomatoes are already "small"ish)... and then add it to the
olive oil and garlic in the pan. That might take care of the problem.. If you
miss the "chunkyness" that the diced tomatoes would normally give you, you can
chop up a few fresh tomatoes and toss them in.
>> supposed > to happen? I'd rather have a sauce of fresh tomatoes,
>> mushrooms,
>> > onions, peppers and garlic (plus herbs & spices) than marinara.
>> If you're using fresh tomatoes, it's hard to judge what the problem is
>> really.. It could be the tomatoes aren't cooking down long enough
>> perhaps? The only time I really ever use fresh tomatoes is in the
>> summer, from my garden (g). When I make cacciatore, I don't remember
>> it separating to the degree you indicate .. I've got a bird in the
>> freezer now, maybe I'll make it tomorrow and examine it closely :)
> I have the problem with both fresh and canned, but it looks like longer
> cooking may help solve (most of) the problem.
The fresh ones will take longer, it's true.
>> > OK, I've never heard of Italian green peppers. I generally use
>> bells, in > whatever color we happen to have on hand. I do use other
>> Italian green peppers are funny shaped :) Rather than the bell shape
>> you're used to, they almost look like a Top (the children's toy
>> (g))... Wide at one end, kind of squiggly middle and then the end..
>> usually kind of curly.. Ok.. better description haha.. longer than a
>> bell pepper, almost cone shaped.. a little curly.. sort of like a
>> cornucopia? Anyway, their meat is thinner..and they cook down _a lot_.
> I think I've seen them from time to time but more often not. They're not
> in this commissary (a rather small one); that's for sure. I'll have to
> remember to look next time we got to a grocery store in town.
Sounds good. They're very good with sausage :)
>>> Ah.. my mom's cookbook overflowed <grin>
>> > I've still got the loose ones my grandmother tucked into her Betty
>> > Crocker Picture Cookbook she bought in 1950. It's a first edition;
>> she > got one for each of her daughters that got married that year and
>> one for
>> That's one for collectors, no doubt :)
> For sure! It's not in mint condition by any means but mine is in a lot
> better condition than my mom's. Mom uses it a lot more than I do; my
> main "go to" for basics is a James Beard cook book.
Ah.. I loved that cookbook (James Beard).. It's another one of the cookbooks I
lost when we moved to KY... (argh (g)) I did pick up a new NYTimes Cookbook,
but you know, it's not the same.. it's like you've lost a friend when one of
your books disappear (g).
>> > herself. I inherited it when she passed away the year before Steve
>> and I > got married--it's good for a lot but not all basics.
>> Sure, know what you mean. I generally stayed away from Betty's
>> cookbooks. I'd read one of them once, and wasn't impressed that much.
> It's good for some things but not a lot. Do not use its directions for
> cooking shrimp!
Lol, a little erroneous information?
>> Now, My mom bought her first Joy Of Cooking (by Irma S. Rombauer
>> (original author), Marion Rombauer Becker (her daughter) and later
> My brother gave my mom a copy years ago; I think the only thing she
> makes from it is red cabbage. (I use one of my German cook books for
> that.) I picked up a 2 volume paperback copy a few years ago but have
> used it mostly for reference.
Yes, that little paper back version is pretty hard to read.. I'd seen it when
it came out.
>> making, etc.. it even covered canning, smoking, duxelles, flours,
>> grains, seriously.. it was incredible to read. (I guess I was a very
>> bored child (laugh).
> Well, I used to read the encyclopedia. (G)
Lol :) I'm laughing because Ron and I did the same (g)
>> The funny thing about that is, for two generations, the Joy of Cooking
>> stayed about the same, many new recipes of course, but the basic
>> format (which is different from most cookbooks) stayed the same..
>> then, Son Ethan comes by and inherits the cookbook.. OUCH (laugh)...
>> He destroyed it :) :) His version is interesting to see as a change,
> I'll have to see which one I've got but I'm pretty sure it's not
> Ethan's. I got mine at a used book store in AZ years ago.
Probably not then .. He did publish two.. the first one he published was a
total disaster... the second he published this year I believe was a return to
the original+his ideas, etc.... which seemed to make everyone happy again.
>> Anyway, if you don't have one, see if you can dig up either a
>> copyright 1985-ish Joy of Cooking, or this years' latest version. It's
>> funny, because every single time I think I've found a "new" recipe,
>> it's really something that was in the Joy.. :)
> Everything old is new again. (G)
Very true :)
Take care,
Janis
--- BBBS/LiI v4.01 Flag
* Origin: Prism bbs (1:261/38)
|