On Mon, 28 Feb 2011 19:34:36 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > Strained tomatoes, tomato sauce and pureed tomatoes?
>
> Texture - How chopped they are.

Thanks!
>
> > Are strained tomatoes used any differently from pureed?
>
> Depends on how exacting you are in your recipes. A lot of the time I am
> a "cook it by how it sounds" cook doing impromptu dishes and I don't use
> them differently. A good technical chef would use them differently.

Those Pomi strained tomatoes are *expensive*, over $3.50 for the box.
I also bought a can of San Marzano tomatoes that were breathtakingly
expensive too at $4.50, so I will find "special" recipes to use them
in... and not just any old tomato sauce.

--

Today's mighty oak is just yesterday's nut that held its ground.