Does Tomato Damage a Wok's Seasoning?
I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results.Recently, I have started cooking some Indian dishes, and because I like my wok, I just made...
View ArticleHow to reduce/remove smell when cooking salmon fin soup?
I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not.What should I do to reduce or remove the smell?
View ArticleSame spaghetti sauce recipe for over 30 years
I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using...
View ArticleI am unable to eat tomatoes. What can I use instead, especially in soups?
My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?
View ArticleTomato Products containing Citric Acid
I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the can.I purchase bottled pasta sauce and...
View ArticleWhat is the name of the middle eastern salad containing Tomato and Cucumber?
Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily diced cucumbers and tomatoes, that have been...
View ArticleHow to harvest peppers and tomatoes for later use in sauces without harming...
Is there anyway I can pick my peppers and tomatoes now and freeze them immediately for later use to make hot sauces and tomato sauces? I am trying to find the most efficient way to process my pepper...
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What's the proper way to slice cherub tomato for sandwiches that maximizes...
I buy cherub tomatoes because I can use them all week in a variety of dishes and meals.I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need to...
View ArticleCan I substitute fresh tomatoes for canned?
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. However, I only have fresh tomatoes,...
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Can you preserve/can tomatoes of various sizes together?
I am new to canning and have a water bath canner. I have successfully (well...I think!) canned/jarred several dozen bread-and-butter pickles following a recipe I found in the official Ball Canning...
View ArticleAmerican recipe using 'a can of tomato sauce'
I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning? Do we...
View ArticleCanned Tomatoes [duplicate]
How can I get rid of the metallic taste of canned tomatoes? I’m making salsa and needed extra tomatoes. I decided to use some canned tomatoes. Now my salsa has a metallic taste. Please help.
View Article"tomato sauce" vs. "tomato paste" [duplicate]
amazon returns almost 50 hits for "tomato sauce" and just 3 for "tomato paste"Do "tomato sauce" and "tomato paste" mean the same thing?
View ArticlePressure canning tomato paste
I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I...
View ArticlePressure canning tomatoes without added acid
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor.My understanding of the official...
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Can you eat red tomatoes' seeds that turned black?
I bought bright red tomatoes from a supermarket that looked fresh, ripe, edible on the outside. I descry no evidence of Blossom End Rot; the tomatoes isn't blemished like pics below. When I cut open...
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Canning Tomatoes: When are they too blemished and why does it matter?
In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind with...
View ArticleCream of Tomato with garlic + cilantro stalks aroma
I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens.At the end when it's served, it has a...
View ArticleHow does cooking food changes its content of carbohydrates and sugar?
When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and...
View ArticleMaking Tomato Sauce from Tomato Paste
I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients.I've been combining a can of tomato...
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