|Name:||Tomato Sauce via Food Processor||Contributor:||Martin Golding|
|Description:||Martin's thoughts on Food Processors vs Blenders and making Tomato sauce using one.||Posted:||2001-11-26|
|Key words:||blender, alfredo,||Category:||Other|
|Ingredients:||Couple of flats of sauce tomatoes
herbs and spices
|Preparation:||Simmer sauce tomatoes with carrots, onions, garlic, herbs and spices, run the whole thing through the food mill when the carrots got tender, simmer a bit more to thicken, and freeze vast quantities of tomato sauce.|
|Notes:||> Poppa Bain:
> >>>I don't have a food processor. I feel deprived.
> >>I married into one. Haven't used it yet. I've been told I'm not
> >>cooking the right stuff. Maybe I'll make more soups that require
> >Cream of broccoli
> >Cream of mushroom
> >Cream of cauliflower
> >Get the idea?
> Actually, no. Why wouldn't a food mill and/or blender suffice?
A food mill makes bigger chunks of anything that isn't really soft. A blender has fewer uses than a food processor, so unless one occasionally blends beverages, a food processor might be a better choice.
> I'm watching E! with Nigella Nelson(?), a british woman who's giving
> ideas on cooking fast but healthy.
Nigella Bites _rocks_. What's a good looking babe doing cooking edible food on the _style_ channel?
> She's just served up a plate of
> bacon fried salmon and mushy peas, and a quick pasta with cream
> sauce (egg yolks, cheese, cream, lemon zest). Is this alfredo?
Not precisely. The lemon zest and egg yolks aren't authentic; cream, butter, and grated cheese only. However. "Alfredo" is in the public domain, and has been used to refer to just about any cream based topping for pasta (and worse. I've seen references for "lowfat Alfredo", which cannot be other than an abomination).
> Is it usually not cooked?
It usually isn't, although I suspect that Alfredo secretly reduced his cream. I often make carbonara (fried bacon bits, bacon fat and olive oil, eggs, cheese) which is tossed with the hot pasta to cook the eggs into a creamy sauce.
> From: "Jim Franklin"
> >.> What's a food mill?
> There's also another one called a Vittorio strainer ( I think). Looks like
> a space-age hand crank meat grinder with a long nose....you add the product
> through the worm drive, it is riced throu a long conical strainer (finer
> than the foley size), and the strained product slides down a wee ramp into
> your receptical. Meanwhile, the refuse goes out the front of a long plastic
> tubey thing.
That's available as a Kitchenaid attachment that fits over the grinder.
> If you are fond of processing tomatoes into sauce this is a
> near necessity
We haven't done it for a while, but for a couple of years we'd buy a couple of flats of sauce tomatoes, simmer them with carrots, onions, garlic, herbs and spices, run the whole thing through the food mill when the carrots got tender, simmer a bit more to thicken, and freeze vast quantities of tomato sauce.