[Sca-cooks] Modrn vs. Medieval RE: OOP: Frozen sauces
grizly
grizly at mindspring.com
Sun Jun 4 12:16:58 PDT 2006
Don't be fooled. Tomatoes hold a fair amount of pectin. When we blend our
pizza sauce at the shop, the garlic reacts and sets up the pecton in the
crushed tomatoes and sets up a pretty gelatinous goo in a day or so in the
cooler (not like jell-o, but thickened nicely past the original gravity). I
didn't realize that was the cause until reading a description in an industry
magazine.
Given the original, the sweet/sour is certianly understandable. I would
tend personally to lean on the spicing to highlight one or more characters
of the berries in hand . . . variation between crops and plants within a
crop and all.
-----Original Message-----
Gotcha...just making sure my confusion was clear. :)
Everyone who's had the strawberry sauce was surprised at how smooth it
was. The spices don't really zing it up too much, though it reminded
some a little of a thick (bit more) sweet and (less) sour sauce, if that
makes sense.
<<SNIP>>>
Duriel
(maybe tomato sauce is essentially a pectin-less jam?)
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