I made a sun dried tomato bread today and the final result didn't rise as much as it should have and it's definitely way too salty. It's the tomatoes. I'd never noticed that they were salty, but there were always cooked into things. Are SD tomatoes usually salted? is this the natural salts of the tomato being concentrated?
A friend brought them back from italy for me as a gift, they are just in a clear cellophane bag, no tag or ingredients listed. They're drier than the ones I usually get, I have to snip these with a scissors to cut them.
The texture of the bread is fine if a bit dense. I made my lunch with it.
-- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!
"The Bubbo" <[email hidden]> wrote in message news:[email hidden]...
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I made a sun dried tomato bread today and the final result didn't rise as much as it should have and it's definitely way too salty. It's the tomatoes. I'd never noticed that they were salty, but there were always cooked into things. Are SD tomatoes usually salted? is this the natural salts of the tomato being concentrated?
A friend brought them back from italy for me as a gift, they are just in a clear cellophane bag, no tag or ingredients listed. They're drier than the ones I usually get, I have to snip these with a scissors to cut them.
The texture of the bread is fine if a bit dense. I made my lunch with it.
-- .:Heather:.
Heather, did you prepare the sun-dried tomatoes before you put them in the bread dough? Or did you just put the dry pieces of tomato into the dough. I usually prepare sun-dried tomatoes when they are dried by putting them in warm-to-boiling water and letting them soak for a period of time, then depending on the recipe and their use, they remain in a bottle of olive oil for some time, sometimes adding basil and garlic.
I usually prefer the dry ones that are deeper red, than the bright red which are quite dry and brittle. I usually buy mine in a middle eastern store,so I'm not sure what standard fare is for the Italian dried. Dee Dee
Heather, did you prepare the sun-dried tomatoes before you put them in the bread dough? Or did you just put the dry pieces of tomato into the dough. I usually prepare sun-dried tomatoes when they are dried by putting them in warm-to-boiling water and letting them soak for a period of time, then depending on the recipe and their use, they remain in a bottle of olive oil for some time, sometimes adding basil and garlic.
I usually prefer the dry ones that are deeper red, than the bright red which are quite dry and brittle. I usually buy mine in a middle eastern store,so I'm not sure what standard fare is for the Italian dried. Dee Dee
I just put them in dry as the recipe listed these are deep deep red, very dark in color.
-- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp!
"The Bubbo" <[email hidden]> wrote in message news:[email hidden]...
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Dee Randall said:
Heather, did you prepare the sun-dried tomatoes before you put them in the bread dough? Or did you just put the dry pieces of tomato into the dough. I usually prepare sun-dried tomatoes when they are dried by putting them in warm-to-boiling water and letting them soak for a period of time, then depending on the recipe and their use, they remain in a bottle of olive oil for some time, sometimes adding basil and garlic.
I usually prefer the dry ones that are deeper red, than the bright red which are quite dry and brittle. I usually buy mine in a middle eastern store,so I'm not sure what standard fare is for the Italian dried. Dee Dee
I just put them in dry as the recipe listed these are deep deep red, very dark in color.
-- .:Heather:.
Hmm, that sounds interesting. I will try the dry next time instead of the prepared. Thanks, Dee Dee
I usually prepare sun-dried tomatoes when they are dried by putting them in warm-to-boiling water and letting them soak for a period of time, then depending on the recipe and their use, they remain in a bottle of olive oil for some time, sometimes adding basil and garlic.
A rather bad idea. Rehydrated tomatoes could be carrying botulinus spores. Likewise the basil and garlic. The oil provides an anaerobic environment for the spores to germinate and grow and produce their toxin.
If you're going to do this, store it in the fridge and use it within a week. The odds are low that you'll grow the critters, but once will change your life.
"Bob (this one)" <[email hidden]> wrote in message news:[email hidden]...
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Rehydrated tomatoes could be carrying botulinus spores. Likewise the basil and garlic. The oil provides an anaerobic environment for the spores to germinate and grow and produce their toxin.
Hey Bob, I have always wondered about the commercial garlic-infused olive oils, such as Boyajian. How do they achieve the garlicky taste without killing anybody? I'm not asking this in a challenging sense, I just truly wonder. Is it because they remove the whole garlic and simply sell the oil? The Boyajian oil has a delicious real garlic flavor to it (tried it from a little sample-sized bottle that they were giving away at Whole Foods once).
I usually just smash up a garlic clove and let it steep in a bit of regular olive oil for half an hour when I want garlic oil. But I wonder....
Rehydrated tomatoes could be carrying botulinus spores. Likewise the basil and garlic. The oil provides an anaerobic environment for the spores to germinate and grow and produce their toxin.
Hey Bob, I have always wondered about the commercial garlic-infused olive oils, such as Boyajian. How do they achieve the garlicky taste without killing anybody? I'm not asking this in a challenging sense, I just truly wonder. Is it because they remove the whole garlic and simply sell the oil? The Boyajian oil has a delicious real garlic flavor to it (tried it from a little sample-sized bottle that they were giving away at Whole Foods once).
I usually just smash up a garlic clove and let it steep in a bit of regular olive oil for half an hour when I want garlic oil. But I wonder....
Commercially, garlic oil is made in two different ways. In one, the garlic is crushed and steamed to release the oil. The other way is infusion where the garlic is minced very finely and infused in some vegetable oil for 24 hours, after which all solids are removed.
A fast way to infuse garlic flavor into oil is to "sweat" the garlic in olive oil. You don't want to brown it, just heat it so it releases it juices - both water based and oil based. For the classic pasta "oglio e aglio" (garlic and oil) that's how it's done. If all you want is the oil, then filter our the garlic. Heating the oil accelerates rancidification, so you don't want to keep this on your counter for a month.
In no approach is the whole clove used. You want what's inside it.
