Author Topic: San Marzano tomatoes through a strainer?  (Read 544 times)

0 Members and 1 Guest are viewing this topic.

Offline jvp123

  • Supporting Member
  • *
  • Posts: 618
  • Location: Los Angeles, California
  • Learning and loving it!
San Marzano tomatoes through a strainer?
« on: August 28, 2014, 01:07:54 PM »
I don't always use SM tomatoes to sauce, but when I do I usually just pulse it a bit with an immersion blender and then add a pinch of salt.  I notice its a tad on the thin side after doing this due to the natural water content.  I remember a few years ago reading how Varasano used to strain a bit of this water out as he felt it might have a tinny "can" taste, but I don't recall him doing it because it was too thin.

If I was baking at 800-900, I wouldn't think twice as it would evaporate quickly, but at 550 couldn't the extra water content be affecting the crust adversely? i.e.. too wet/gummy?

BTW - I use Solania SM tomatoes and, in the past, have strained and not strained.  When stained through a tight screen a few times I think it does help a little, but  curious if others have thoughts on this.  I hate to waste that juice if its no big deal.

(Also thinking about getting a food mill also for the seeds because I know they aren't adding anything except perhaps bitterness)
Jeff


Online TXCraig1

  • Registered User
  • Posts: 13223
  • Location: Houston, TX
Re: San Marzano tomatoes through a strainer?
« Reply #1 on: August 28, 2014, 01:16:29 PM »
With a reasonable amount of sauce, I don't think excess water making your crust wet or gummy is a concern. I would always recommend erring on the side of a sauce that is too wet over too dry.

Check this out at starting at 0:40:

Pizza is not bread.

Offline jvp123

  • Supporting Member
  • *
  • Posts: 618
  • Location: Los Angeles, California
  • Learning and loving it!
Re: San Marzano tomatoes through a strainer?
« Reply #2 on: August 28, 2014, 02:00:17 PM »
Thank you Craig.  Wow that IS thin - a perfect reference.  And it doesn't contain seeds it appears.
Jeff

Offline stonecutter

  • Registered User
  • Posts: 797
  • Location: SC
    • Old World Stone & Garden
Re: San Marzano tomatoes through a strainer?
« Reply #3 on: August 28, 2014, 02:45:07 PM »
That woman has some serious skill!  After she stretched the dough, it was only about 15 seconds from when she sauced it to launch.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline skipreid45

  • Registered User
  • Posts: 35
  • Location: Mississippi
  • It's always Pizza Night
Re: San Marzano tomatoes through a strainer?
« Reply #4 on: August 29, 2014, 11:55:52 AM »
She know how to spin a pie!

Offline jvp123

  • Supporting Member
  • *
  • Posts: 618
  • Location: Los Angeles, California
  • Learning and loving it!
Re: San Marzano tomatoes through a strainer?
« Reply #5 on: August 29, 2014, 12:18:49 PM »
I'd imagine thats some very high gluten flour or perhaps the dough is on the colder side or maybe its just her insane skills?  My dough doesn't look and feel like it would behave like that if I started stretching it as she does.  :-D
Jeff

Offline Iowamcnabb

  • Registered User
  • Posts: 90
Re: San Marzano tomatoes through a strainer?
« Reply #6 on: September 08, 2014, 05:44:22 PM »
I don't always use SM tomatoes to sauce, but when I do





 

pizzapan