Author Topic: Cook's Illustrated Canned Tomato Tasting  (Read 25369 times)

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Offline Bill 001

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Re: Cook's Illustrated Canned Tomato Tasting
« Reply #25 on: June 23, 2012, 12:24:33 PM »
I did NOT open them side by side, but the sauce I made 2 days ago used Classico crushed tomatoes, which are "unpeeled".  My experience is the same as Dave's, "virtually identical" with 6 in 1. 

BTW, what is the difference between crushed and ground?


Offline dmcavanagh

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Re: Cook's Illustrated Canned Tomato Tasting
« Reply #26 on: July 07, 2012, 09:35:36 AM »
Crushed v ground? Technically I'm not sure, but in the case where a company offers both the ground are more puree like while the crushed are a little more "chunky". Sometimes when "crushed" tomatoes are a bit chunky you will notice they can be a bit "runny". Ground seem to be more consistently the same texture, with less seperation. Ground make a great sauce spooned on a dough right out of the can. Crushed can sometimes need to be slightly strained or blotted to remove some of the excess liquid. I often use Sclafani crushed tomatoes which are very heavy without being "chunky" or watery. No need to strain off any liquid. Hope that helps.
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