In article
>,
Bobo Bonobo® > wrote:

> On May 20, 7:01*pm, Tara > wrote:
> > On Wed, 20 May 2009 05:02:51 -0700 (PDT), Food Snob®
> >
> > > wrote:
> > >When you cook tomato sauce in a non-stick pot, then leave it sit out
> > >for a few hours, the sauce dries onto the insides of the pot, and can
> > >be peeled off, yielding a product that is similar to one of those
> > >"Fruit Roll Ups." *I've put pix up on my Flickr site:
> > >http://www.flickr.com/photos/15522299@N08/3548736032/
> >
> > Now chiffonade it and scatter it atop a green salad or strew it over
> > some mozzarella and *basil..
>
> You know, I posted this as a joke, but if one were to dry tomato puree
> such that it made those thin sheets, and then did as you suggested,
> that might be interesting. If it were thoroughly dried and cut into
> pieces that were, say, 1/8" x 1", hmmm? The idea of concentrated
> tomato flavor, quickly tossed into a salad, or as you said, strewned
> on top of something might be nice. Humidity would be your enemy, as I
> imagine this would get sticky, as it would re-hydrate, but as long as
> it did not rehydrate until it was already distributed, it could be
> quite pretty, and add nice flavor.
> I'm very into tomato sauce seasoned with nought but bay leaf. I use
> powdered, but one could add bay leaf infusion to tomato paste w/o
> adding too much water. I like the idea of using that in a lettuce
> salad with croutons scattered on top. Very labor intensive, and I
> can't think of anything that would keep those strips from sticking
> together w/o being yucky. Maybe powdered rice bran. Is
> microcrystalline cellulose even available to consumers?
> You've given me a lot to think about, Tara. Thanks.
> >
> > Tara
>
> --Bryan

Corn starch?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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