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Preservetion techniques in modern cuisine
What do you do with the tomato puree after straining an getting it’s water? (tomato water and pickles recipe)
Tomato powder? Or what else?
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2 Respuestas
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Hi Nurdane.
Welcome to the Scoolinary community, and thank you for your question!
The tomato purée left after straining and extracting the water can be repurposed in various ways to avoid waste. Here are some ideas you can try:
Tomato Powder:Spread the purée in a thin layer on a tray lined with parchment paper or use a dehydrator.Dehydrate at a low temperature (60–80°C) until completely dry.
Grind it in a food processor or grinder to create a powder that can be used as a seasoning, to add color to sauces or doughs, or even as a garnish for dishes.
Tomato Concentrate or Paste:Simmer the purée over low heat to reduce it and intensify its flavor.Use it as a base for sauces, stews, or soups.
Base for Sauces or Stir-Fries:Add the purée to a sauté with garlic, onion, and spices to enhance dishes like pasta, rice, or stews.
Fillings or Doughs:Incorporate the purée into bread doughs or fresh pasta to add color and flavor.You can also use it as a filling for empanadas or ravioli.
Fermentation:Use the purée to create a ferment, such as a kimchi-style sauce, or add it to pickles for unique flavors.
These options allow you to make the most of the tomatoes used in your recipe.
I hope these tips are helpful! If you have any other questions, feel free to reach out, and I’ll be happy to assist you.
Best regards.
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Hey there Chef Nurdane!👋
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