Timeline for How can I make onion tomato paste taste more punchy?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 28, 2020 at 6:59 | comment | added | pleasePassTheCheese | there's another option for concentrating flavor: freeze-concentrating or "freeze reduction." starting with ferment or fresh juice, squeeze all liquid you can out of the bulk, freeze the squeezed out stuff. put liquid in a bowl, freeze bowl in freezer, break up ice, put in strainer lined with cheesecloth or a paper towel, put strainer over a bowl, put stack in refrigerator, and wait for slush to half thaw. in the bowl is concentrated tomato juice with more flavor. discard remaining slush. with the concentrate, repeat 1-2x. works well. you can add concentrate back to squeezed out stuff | |
| Mar 26, 2020 at 13:56 | comment | added | pleasePassTheCheese | uses: usable immediately, but you will probably want to either slow fermentation by refrigerating it, halt fermentation by freezing it, or kill the fermenters by heating it to 180F/82C. eat it directly from the jar, pour directly on pasta or mix into whatever you would normally use a tomato/onion sauce for.. store in refrigerator up to a week. freeze in air-free container 6 mos | |
| Mar 26, 2020 at 13:46 | comment | added | pleasePassTheCheese | the "sharp" flavor of onions gets softened with cooking | |
| Mar 26, 2020 at 12:34 | comment | added | Mugen | This is a very interesting answer! I have a few queries. When you say "halve the amount of onions because the flavor doesn't get softened" - do you mean the flavor of tomatoes doesn't get softened? Or the flavor of onions don't get softened? Another question I have is about how one would use this sauce in dishes. Do you pour it at the end? Or is it safe to cook this along with rice? I'm not sure whether the heat will reduce it's flavor or decrease its edibility. Thanks a lot for replying! | |
| Mar 25, 2020 at 3:28 | history | answered | pleasePassTheCheese | CC BY-SA 4.0 |