Tips on Tomato:
Try not to refrigerate a tomato as its flavor and fragrance will get lost on refrigeration.
If you want to prepare tomato sauce you have to remove the skin and the seeds completely for obtaining smooth and pure sauce.
A well-serrated knife or a sharp flat-edged knife is good for making tomato slices.
Cherry tomatoes that have been scooped out can make fine cups for egg or fish salad or caviar which is served as an appetizing preparation.
Avoid using any aluminum pan, pot or utensil while cooking tomatoes as tomatoes contain acid which react adversely with aluminum. Cooked tomatoes become bitter and discolored when kept in aluminum containers. The food that you have prepared with tomato will also soak up the aluminum to some extent and the acid contained in the tomatoes will mark and fade the color of the aluminum utensil.
If you find the tomatoes much acidic you can sprinkle salt and sugar for enhancing the taste. One quarter teaspoon baking soda when added to per gallon of tomato sauce will also lessen the acidity in the tomatoes.
Sauces can be made best with plum tomatoes while raw grape, cherry and globe tomatoes are fine for eating.
Herbs like pepper, basil, marjoram, thyme, celery seed, bay leaf, sesame seed, parsley, and chives go well with tomatoes.
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