Tomate fresh kitchen menu
The freshly made tomato sauce can be beautiful to look at, healthy to eat and easy to prepare.
In some dishes it is an important ingredient. tomate fresh kitchen and so Many Italian dishes will not be there without the delicious sauce of the best tomatoes available ... spaghetti al pomodoro, chicken a la cacciatore.
Often required in many other cuisines from Asia to Europe to America.
Every professional chef and a keen amateur chef must know how to make a good tomato sauce, and how to modify it to fit other ingredients; from spicy to sweet, from salted to sour, from smoky to natural.
The basic ingredients are onions, garlic, fresh basil and tomatoes. These are everyday products available in most supermarkets and street or wet markets around the world.
Peeled and finely chopped onion, either onion for extra flavor, or a Spanish that has brown skin. Use about one medium onion to one pound (450 grams) of tomato. The sauce should not be dominated by onions.
Peel and destroy two cloves of garlic fat per pound of tomatoes. With the flat side of the kitchen knife.
Peel the tomatoes and remove the seeds. The best way to remove the skin is to cut a shallow cross at the bottom of the tomato and drown them in boiling water for three to four minutes. Move to a bowl of water with ice and when it is cold, remove the skin easily and roughly.
Use the finest and finest tomatoes you can buy, plum varieties if possible. Kitchen design If necessary use a good tomato tomatoes from Italy or Spain or the United States, but check that the ingredients are their tomatoes and juices only. Renowned chefs like Mario Batali and Jamie Oliver have used canned tomatoes in their television programs.
Heat a heavy frying pan, cast iron is recommended, then add extra virgin olive oil, and reduce heat to low. Slowly soften the diced onion in oil until it is transparent, stirring occasionally. Do not let them become brown.
Add the garlic for a minute, then add the tomatoes. Bring to a boil and then reduce the heat to simmer for 20 to 25 minutes, preferably closed.
Meanwhile place a small handful of fresh basil leaves on the cutting block. Remove the stalks for this sauce, but use in stock and stew. Fold some basil leaves on top and sliced with a sharp knife into a chiffonade. Scissors will also work. Kitchen Design Ideas and Stir the basil into sauce three minutes before the end of the boiling time and then remove the pan from the heat and let it cool slightly.
Seasonings are important. Start by adding a salt-washing spoon. Stir the sauce and then taste, maybe a little more will be needed but add a small amount each time always tasting afterwards until the desired flavor is achieved. Add freshly ground pepper, black pepper, and taste each time it's added. Now it's time to change the taste; add lemon juice or lemon to sour; sugar or honey for sweet; chili pepper or chilli powder for spicy; smoky peppers for smoky, following the same steps as adding salt.
To liquidate or not is the next decision. For many dishes like stews and pasta, it's good to make it a little chunky. If used as a sauce for meat dishes or seafood then a refined sauce is preferred. After it liquidates it becomes veloute, one of the classic French sauce.
Chefs like Escoffier, Carême, Elizabeth David and Julia Childs will use Mouli's food factory to liquidate by hand. Many chefs still prefer this method. if not, a blender or food processor is used. Add the cooled sauce and blitz for 2 to 3 minutes. Do not be tense.
In some dishes it is an important ingredient. tomate fresh kitchen and so Many Italian dishes will not be there without the delicious sauce of the best tomatoes available ... spaghetti al pomodoro, chicken a la cacciatore.
Often required in many other cuisines from Asia to Europe to America.
Every professional chef and a keen amateur chef must know how to make a good tomato sauce, and how to modify it to fit other ingredients; from spicy to sweet, from salted to sour, from smoky to natural.
The basic ingredients are onions, garlic, fresh basil and tomatoes. These are everyday products available in most supermarkets and street or wet markets around the world.
Peeled and finely chopped onion, either onion for extra flavor, or a Spanish that has brown skin. Use about one medium onion to one pound (450 grams) of tomato. The sauce should not be dominated by onions.
Peel and destroy two cloves of garlic fat per pound of tomatoes. With the flat side of the kitchen knife.
Peel the tomatoes and remove the seeds. The best way to remove the skin is to cut a shallow cross at the bottom of the tomato and drown them in boiling water for three to four minutes. Move to a bowl of water with ice and when it is cold, remove the skin easily and roughly.
Use the finest and finest tomatoes you can buy, plum varieties if possible. Kitchen design If necessary use a good tomato tomatoes from Italy or Spain or the United States, but check that the ingredients are their tomatoes and juices only. Renowned chefs like Mario Batali and Jamie Oliver have used canned tomatoes in their television programs.
Heat a heavy frying pan, cast iron is recommended, then add extra virgin olive oil, and reduce heat to low. Slowly soften the diced onion in oil until it is transparent, stirring occasionally. Do not let them become brown.
Add the garlic for a minute, then add the tomatoes. Bring to a boil and then reduce the heat to simmer for 20 to 25 minutes, preferably closed.
Meanwhile place a small handful of fresh basil leaves on the cutting block. Remove the stalks for this sauce, but use in stock and stew. Fold some basil leaves on top and sliced with a sharp knife into a chiffonade. Scissors will also work. Kitchen Design Ideas and Stir the basil into sauce three minutes before the end of the boiling time and then remove the pan from the heat and let it cool slightly.
Seasonings are important. Start by adding a salt-washing spoon. Stir the sauce and then taste, maybe a little more will be needed but add a small amount each time always tasting afterwards until the desired flavor is achieved. Add freshly ground pepper, black pepper, and taste each time it's added. Now it's time to change the taste; add lemon juice or lemon to sour; sugar or honey for sweet; chili pepper or chilli powder for spicy; smoky peppers for smoky, following the same steps as adding salt.
To liquidate or not is the next decision. For many dishes like stews and pasta, it's good to make it a little chunky. If used as a sauce for meat dishes or seafood then a refined sauce is preferred. After it liquidates it becomes veloute, one of the classic French sauce.
Chefs like Escoffier, Carême, Elizabeth David and Julia Childs will use Mouli's food factory to liquidate by hand. Many chefs still prefer this method. if not, a blender or food processor is used. Add the cooled sauce and blitz for 2 to 3 minutes. Do not be tense.