Not sure whether anyone finds this interesting, but I have been using my new vegetable mill for some while and would like to share how i use it, because it helped my tomato sauce on a different level. Sorry if it is a bit lengthy.
I bought the mill after seeing the video of the Training session with R. Caporuscio.
| <![CDATA[<a href="http://www.youtube.com/watch?v=w3Oqdl0lcPE" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=w3Oqdl0lcPE</a>]]> |
He just dumps the whole can in a mill and that's it (07:20 min in the video). The advantage over a blender, according to him is, that the sauce does not get too soupy and has a consistent texture whoever does it.
Reading Jeff V's site I found his approach to the sauce very interesting. I agreed and also to my taste tomato seeds are bitter and I would not allow them to be guest on my Pizza. This is really my taste only, others might find them quite desirable. I did not follow Jeffs method to rinse the tomatoes though. (at least not yet). I also strive to remove the tin tasting water.
However, I tried two quite similar approaches with the same tomatoe brand and came to evenly satisfying results. I tried the results blind folded and fed by my wife
. I wasn't able to tell the difference.
The difference is though: Approach No. 2 just takes 20% of the time of Method 1.
Method 1:
- open can, take the tomatoes into a separate bowl
- cut them at the side and use your fingers to rub the seeds into the liquid. also dip the tomatoes in the liquid to get rid of the seeds
- now push the remaining liquid through a fine strainer and put the outcome to the cleaned tomatoes
- strain the whole again to remove the unwanted tinny (?) water
- process through food mill
Method 2:
- use a bowl, put a fine mesh strainer on top and then put the vegetable mill on top
- dump the whole can in and process it
- the puree will fall into the strainer and the water goes through to the pot
- the seeds, stems and skin of the tomatoe stays in the mill
- then i slowly turn the strainer to all sides evenly distributing the puree in the strainer. By then, the bitter and tin tasting water went through
- scoop the puree out of the strainer and finished.
I did not experience any loss in tomato solids. I strained the remaining water through the fine mesh again and no solids inside, so I think there was no loss of the good stuff. All the seeds, stems and skin stay in in the food mill. You don't want to have this on your pizza, so also no loss of good tomato taste.
This takes only 5 minutes and the texture of the puree is exactly how i like it.
I finish the tomato sauce with lemon, which IMO adds to the freshness of the sauce, with sea salt, 1 teaspoon brown sugar and a hint of paprika and garlic powder.
I hope this is of use for someone of you. Any question I'd gladly answer.
