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Author Topic: Lou Malnati sauce  (Read 1079 times)

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Offline Sayluv

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Lou Malnati sauce
« on: September 02, 2017, 06:38:38 PM »
Hi.
Who has come up with the best Malnati sauce here? What makes it so red and taste so bright? There is something about their sauce I really like.

Thanks.

Offline Garvey

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Re: Lou Malnati sauce
« Reply #1 on: September 03, 2017, 12:06:11 PM »
It's just their own canned tomatoes in puree.  See https://www.pizzamaking.com/forum/index.php?topic=10837.msg118697#msg118697

Online Pete-zza

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Re: Lou Malnati sauce
« Reply #2 on: September 03, 2017, 01:32:32 PM »
Hi.
Who has come up with the best Malnati sauce here? What makes it so red and taste so bright? There is something about their sauce I really like.

Thanks.
Sayluv,

Some years ago I looked into the Malnati tomatoes as used in their sauce. I don't know what Malnati's is now doing but this is what I learned when I looked into the matter:

Reply 158 at https://www.pizzamaking.com/forum/index.php?topic=10161.msg94210;topicseen#msg94210.

Here is a link to the San Benito line of tomatoes:

http://www.neiljonesfoodcompany.com/brand/san-benito/

You can see a video on the Malnati tomatoes at https://www.loumalnatis.com/blog/2015/09/lous-ingredients-series-tomatoes/.

Peter

Offline Sayluv

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Re: Lou Malnati sauce
« Reply #3 on: September 06, 2017, 12:26:35 PM »
thanks everyone.

Offline mugwump

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Re: Lou Malnati sauce
« Reply #4 on: September 20, 2017, 07:01:51 PM »
The key thing that is forever on my mind when I look at tomatoes in the stores is finding a California canned tomato without citric acid.  Not a big deal, but since Escalon was purchased by Heinz and then shuttered it is hard to find. 

The lack of citric acid makes for a more delicate tomato that can't be handled too much to keep them chunky.  A few light pulses in a food processor is the maximum.

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Offline jsaras

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Re: Lou Malnati sauce
« Reply #5 on: September 20, 2017, 07:23:15 PM »
The key thing that is forever on my mind when I look at tomatoes in the stores is finding a California canned tomato without citric acid.  Not a big deal, but since Escalon was purchased by Heinz and then shuttered it is hard to find. 

The lack of citric acid makes for a more delicate tomato that can't be handled too much to keep them chunky.  A few light pulses in a food processor is the maximum.

Citric acid is fine as it occurs naturally in tomatoes. It's calcium choride that ruins canned tomatoes
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Offline theGreenSurfer

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Re: Lou Malnati sauce
« Reply #6 on: December 03, 2017, 12:41:58 PM »
The key thing that is forever on my mind when I look at tomatoes in the stores is finding a California canned tomato without citric acid.  Not a big deal, but since Escalon was purchased by Heinz and then shuttered it is hard to find. 

The lack of citric acid makes for a more delicate tomato that can't be handled too much to keep them chunky.  A few light pulses in a food processor is the maximum.

Escalon has not been shuttered, you can still order from them online directly, 6-1 is also still sold in stores.

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