In this Episode of the Free Culinary School Podcast, we continue with part four in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our three part series on thickening agents, and in the culinary quick tip, I teach you how to make home made pasta from scratch!
Posts Referenced In This Episode
- How To Roast Garlic
- How To Blanch Garlic
- How To Make a Roux and It’s Proportions
- How To Make Classical Sauce Tomat and Some Variations on the Recipe
Websites Referenced In This Show
- Kamikaze Cookery: Check out their post on “Cooking the Perfect Bologanise“, and all the other culinary shenanigans they’re up to.
- Social Marketing at One Up Web: Check out the post on “Foodies Going Social.“
- Mattias Posterous: Check out his post on the risotto he made.
Also, a special thanks to Endoxi for allowing me to share one of their songs from their new album, New Blood, Old Soul. Make sure to stay tuned at the end of this episode to hear their song, “I’ve Come A Long Way.”
Questions or comments? Let me know by clicking on the comment button below.
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{ 4 comments… read them below or add one }
Great episode! We have a local restaurant (actually the owners have 2, one upstairs and one down) in NJ that is heavy on canning local good produce for use later. There big one being jersey tomatoes. If you look in one of there wine cellars, you see rows and rows of canned tomatoes.
Other than local jersey tomatoes at whole foods, while in season, or canned, I usually go with some decent quality canned San Marzano tomatoes. The regular old supermarkets, as mentioned, just won’t cut it for a good sauce as it’s so basic, the ingredients really matter in my opinion.
ALWAYS make double what you need and freeze it!
Canning and preserving is really making a comeback these days. It’s no longer seen as a cheap alternative, but now a way to store and enhance the flavor of even high end products.
Some of the most expensive fish you can buy comes from a cannery in Spain. Their preservation techniques not only allow the cans to be stored shelf stable, but also increase the overall quality of an already premium product.
Love your podcast!! I am just an old fashioned home cook, but see a whole new world of cooking since listening to your podcast. It’s great to learn some foundational basics and I totally enjoy the food science part. I raise a garden and preserve my own vegetables. I had a bumper crop of tomatoes this summer. Instead of simmering on top of the stove, this year I did alot of oven roasted tomato sauce. I pureed it in the food processor skin and all. It was really easy, wonderfully rustic and someone sweet. This tomato episode gave me some great ideas that I can’t wait to try next summer. Looking forward to hearing more great episodes. Thanks so much!
Brenda,
Glad you’re enjoying the podcast. Roasted tomatoes are amazing. You roast them just enough to remove some of the liquid, which will concentrate the flavors and remove some of the acidity, making them nice and sweet.