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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() Recently someone posted a recipe for Mona's Salsa Verde. I like it because it sounds simple. The only thing I don't like about it is the high salt factor. I wouldn't mind using the salt-ridden chicken base if necessary, but I would not use it along with canned or jarred tomatillos. So I was wondering, not just with tomatillos but with tomatoes in general, if a recipe calls for a 32 ounce can of whole or crushed tomatoes, how much weight should one go for if using fresh? When I use fresh tomatoes for a sauce, often it doesn't seem to have enough liquid. Anyway, I suspect the weight of the fresh and the canned don't necessarily jibe. But if anyone knows I'd appreciate it if they'd pass along the info. Thanks TJ |
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![]() "Tommy Joe" > wrote in message ... > > Recently someone posted a recipe for Mona's Salsa Verde. I like it > because it sounds simple. The only thing I don't like about it is the > high salt factor. I wouldn't mind using the salt-ridden chicken base > if necessary, but I would not use it along with canned or jarred > tomatillos. So I was wondering, not just with tomatillos but with > tomatoes in general, if a recipe calls for a 32 ounce can of whole or > crushed tomatoes, how much weight should one go for if using fresh? > When I use fresh tomatoes for a sauce, often it doesn't seem to have > enough liquid. Anyway, I suspect the weight of the fresh and the > canned don't necessarily jibe. But if anyone knows I'd appreciate it > if they'd pass along the info. > > Thanks > TJ unless I am baking, I start off with the crude assumption that everything is not too different than water, i.e. one pound = 1 pint. then I adjust if needed. |
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On Apr 18, 12:18*am, Tommy Joe > wrote:
> * *Recently someone posted a recipe for Mona's Salsa Verde. *I like it > because it sounds simple. *The only thing I don't like about it is the > high salt factor. *I wouldn't mind using the salt-ridden chicken base > if necessary, but I would not use it along with canned or jarred > tomatillos. *So I was wondering, not just with tomatillos but with > tomatoes in general, if a recipe calls for a 32 ounce can of whole or > crushed tomatoes, how much weight should one go for if using fresh? > When I use fresh tomatoes for a sauce, often it doesn't seem to have > enough liquid. *Anyway, I suspect the weight of the fresh and the > canned don't necessarily jibe. *But if anyone knows I'd appreciate it > if they'd pass along the info. > > Thanks > TJ That's a good question. If you have an empty 32 ounce can, I would chop up/puree in a food processor, the fresh tomatillos or tomatoes and fill up the can. That should be an equivalent amount. |
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On Apr 18, 10:19*am, ImStillMags > wrote:
> That's a good question. * *If you have an empty 32 ounce can, I would > chop up/puree in a food processor, the fresh tomatillos or tomatoes > and fill up the can. * That should be an equivalent amount. Ok, to you and Pico Rico, thanks. I just think it's funny but also not uncommon that even people who don't care for canned foods as a rule often choose canned tomatoes over the real thing in cooked dishes. It just seems like the equivalent amount of fresh is never enough for the amount of canned. But then I've never measured it, only gone by sight. So I'm assuming you're saying it might - maybe or could - take slightly more fresh tomato matter per pound to fill the same amount of space made up by already canned tomatoes. I am buying a scale tomorrow, and if I find that your measurement suggestions are off even the slightest I am going to hold you personally responsible for misleading me in my quest to do a perfect job even as people like you seek to get in my way, damn it. TJ |
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ImStillMags wrote:
Pico Rico wrote: >> Response to question from TJ. Thanks again. Yes, how stupid of me - just fill the can with the blended or hand-chopped fresh tomatoes and juice and find out for myself what's what. I never even thought of that. I sometimes enjoy discovering just how stupid I can be sometimes. Thanks again. I'm getting a blender this week - the cheapest workable one they've got - and at some point I'll be making that salsa verde recipe and will get back to you with the results. Of course "at some point" covers a lot of territory. I'm going to die "at some point" too. My mission is to stay alive long enough to make Mona's Salsa Verde using fresh tomatillas and at the same time figuring out the difference in weight and volume of fresh to canned tomatillos or regular tomatoes. Yes, science TJ |
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