***Official Cooking Discussion Thread*** (2 Viewers)

[NewlyRetired]

Question:

I like sometimes using root beer to help flavor my BBQ sauces.

I was looking around for a new recipe for a root beer sauce and ran into a recipe that also mentioned that the rack of ribs could marinate directly in the root beer itself (not the bbq sauce, just pure root beer).

Are there any issues with marinating pork in such a sweet liquid?

 

[Binky The Doormat]

Got some swordfish.

Never made it. Broil? How do I know when done? Like any other white fish?

I like it grilled the best. You can kinda bend it, exposing the middle and see if its done. If it starts leaking while cooking you let go a tad too long.Fantastic fish, BTW.

I'm lucky to live a block away from a fantastic fish monger. They have the greatest fish every day. I eat it 5 days a week. From crab to scallops to Arctic Char to lobster, it's no more than a day old every day.

So I broiled it for 10 minutes and it was pink in the middle, which is odd because it's a white fish. Another 5 minutes and it was over done. Gonna have to try grilling. The pink was likely the bloodlines in the middle.

I dusted it with a Spanish rub that I've come up with, 2 Pats of butter w 2 lemon wedges on top. I have the fish grill baskets that I'd feel safer using and will try the grill later this week. It's the one fish that really holds up to substantial sides like mashed potatoes and corn on the cob.

Big fan

Get yourself a 'grill topper' like this. Nice for fish, allows for more contact with grilltop.

I like the tomato-watermelon-jalapeno salsa as a topper. (Cantaloupe haters just leave out and bump up the tomato and watermelon amounts)

If I get enough energy this weekend - I may go for the tomato pie that was so controversial.

 

[NewlyRetired]

I am making some braised short ribs right now. Generally following Emeril's recipe

* remove silver skin

* salt and pepper ribs

* sear all sides of ribs in oil

* after ribs seared, sautee carrots, celery and onions

* add in garlic and diced tomatoes

* add in Worcestershire Sauce and Red Win Vinegar

* add back in ribs, cover and let simmer for 2-3 hours until bone falls out

serve on top of mashed potatoes

 

[NewlyRetired]

I was watching a cooking video online.

The chef mentioned to never put oil in your pan unless the pan was already hot.

I previously knew that I was not suppose to put food in the oil unless the oil was hot but I did not know I was only suppose to put oil in an already hot pan.

If I heard him correctly, what is the reason for this?

 

[John Bender]

I was watching a cooking video online.

The chef mentioned to never put oil in your pan unless the pan was already hot.

I previously knew that I was not suppose to put food in the oil unless the oil was hot but I did not know I was only suppose to put oil in an already hot pan.

If I heard him correctly, what is the reason for this?

Feels like BS to me

I always put the oil in and then heat up the pan.

 

[Ramsay Hunt Experience]

I was watching a cooking video online.

The chef mentioned to never put oil in your pan unless the pan was already hot.

I previously knew that I was not suppose to put food in the oil unless the oil was hot but I did not know I was only suppose to put oil in an already hot pan.

If I heard him correctly, what is the reason for this?

Here's what Harold McGee in the Times said on it (one caveat I've heard is not to heat non-stick pans dry).

http://dinersjournal.blogs.nytimes.com/2008/08/06/harold-mcgee-responds-part-2/?_php=true&_type=blogs&_r=0

 

[NewlyRetired]

I was watching a cooking video online.

The chef mentioned to never put oil in your pan unless the pan was already hot.

I previously knew that I was not suppose to put food in the oil unless the oil was hot but I did not know I was only suppose to put oil in an already hot pan.

If I heard him correctly, what is the reason for this?

Feels like BS to meI always put the oil in and then heat up the pan.

That is what I have always done too which is why I was caught off guard when he said "and as you know, only add oil to an already hot pan"

 

[Wingnut]

Seems to me a pan heats up quicker without oil, but IMO it depends on how much oil you're using - for sautéing, I always wait til the pan is hot to add my oil, but if I'm frying I'll add the oil first.

 

[NewlyRetired]

I was watching a cooking video online.

The chef mentioned to never put oil in your pan unless the pan was already hot.

I previously knew that I was not suppose to put food in the oil unless the oil was hot but I did not know I was only suppose to put oil in an already hot pan.

If I heard him correctly, what is the reason for this?

Here's what Harold McGee in the Times said on it (one caveat I've heard is not to heat non-stick pans dry).

http://dinersjournal.blogs.nytimes.com/2008/08/06/harold-mcgee-responds-part-2/?_php=true&_type=blogs&_r=0

Cool. I never knew this.

 

[NewlyRetired]

Seems to me a pan heats up quicker without oil, but IMO it depends on how much oil you're using - for sautéing, I always wait til the pan is hot to add my oil, but if I'm frying I'll add the oil first.

Yeah I was thinking more of sautéing when thinking about this.

I think I may start doing this now.

 

[John Bender]

Seems to me a pan heats up quicker without oil, but IMO it depends on how much oil you're using - for sautéing, I always wait til the pan is hot to add my oil, but if I'm frying I'll add the oil first.

This seems reasonable. Probably go this route as well.

 

[EYLive]

I was watching a cooking video online.

The chef mentioned to never put oil in your pan unless the pan was already hot.

I previously knew that I was not suppose to put food in the oil unless the oil was hot but I did not know I was only suppose to put oil in an already hot pan.

If I heard him correctly, what is the reason for this?

Here's what Harold McGee in the Times said on it (one caveat I've heard is not to heat non-stick pans dry).

http://dinersjournal.blogs.nytimes.com/2008/08/06/harold-mcgee-responds-part-2/?_php=true&_type=blogs&_r=0

Why the difference for non-stick pans?

 

[Swing 51]

Anyone make collards at home?

 

[Mr. Ected]

I was watching a cooking video online.

The chef mentioned to never put oil in your pan unless the pan was already hot.

I previously knew that I was not suppose to put food in the oil unless the oil was hot but I did not know I was only suppose to put oil in an already hot pan.

If I heard him correctly, what is the reason for this?

Here's what Harold McGee in the Times said on it (one caveat I've heard is not to heat non-stick pans dry).

http://dinersjournal.blogs.nytimes.com/2008/08/06/harold-mcgee-responds-part-2/?_php=true&_type=blogs&_r=0

Why the difference for non-stick pans?

One of the comments suggested heating non-stick pans dry would lead to releasing some bad chemicals.

Heating non-stick pans alone are reported to release some nasty chemicals (some possibly carcinogenic, such as perfluorooctanoic acid (also known as PFOA))

 

[heckmanm]

Got some swordfish.

Never made it. Broil? How do I know when done? Like any other white fish?

Ceviche IMO

 

[snitwitch]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

 

[Binky The Doormat]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

wow! that sounds awesome - please post some pics!

 

[NewlyRetired]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking

What device do you use to keep the temp of the liquid in the bag at 157?

 

[Wingnut]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking What device do you use to keep the temp of the liquid in the bag at 157?

My guess is a sous vide machine.https://www.google.com/search?q=sous+vide+machine&source=univ&tbm=shop&sa=X&ei=BAToU6WuFof8yQT7yYLYDg&ved=0CBwQsxg&biw=360&bih=563

 

[snitwitch]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking What device do you use to keep the temp of the liquid in the bag at 157?

My guess is a sous vide machine.https://www.google.com/search?q=sous+vide+machine&source=univ&tbm=shop&sa=X&ei=BAToU6WuFof8yQT7yYLYDg&ved=0CBwQsxg&biw=360&bih=563

yep. pics here.

http://imgur.com/mHIVul2

http://imgur.com/Q3aCfqq

http://imgur.com/KjwCT6m

http://imgur.com/MnAx8uj

http://imgur.com/T0Cj0dr

http://imgur.com/UFsQeLp

http://imgur.com/xQNWN1c

http://imgur.com/yOjOdLY

http://imgur.com/JRPk7DL

 

[NewlyRetired]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking What device do you use to keep the temp of the liquid in the bag at 157?

My guess is a sous vide machine.https://www.google.com/search?q=sous+vide+machine&source=univ&tbm=shop&sa=X&ei=BAToU6WuFof8yQT7yYLYDg&ved=0CBwQsxg&biw=360&bih=563

yep. pics here.

http://imgur.com/mHIVul2

http://imgur.com/Q3aCfqq

http://imgur.com/KjwCT6m

http://imgur.com/MnAx8uj

http://imgur.com/T0Cj0dr

http://imgur.com/UFsQeLp

http://imgur.com/xQNWN1c

http://imgur.com/yOjOdLY

http://imgur.com/JRPk7DL

so awesome!

Questions

1) What is the texture of the meat after the 32 hours? Is it stringy like a pulled pork or just super tender?

2) What is picture #3 representing above?

 

[snitwitch]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking What device do you use to keep the temp of the liquid in the bag at 157?

My guess is a sous vide machine.https://www.google.com/search?q=sous+vide+machine&source=univ&tbm=shop&sa=X&ei=BAToU6WuFof8yQT7yYLYDg&ved=0CBwQsxg&biw=360&bih=563

yep. pics here.http://imgur.com/mHIVul2

http://imgur.com/Q3aCfqq

http://imgur.com/KjwCT6m

http://imgur.com/MnAx8uj

http://imgur.com/T0Cj0dr

http://imgur.com/UFsQeLp

http://imgur.com/xQNWN1c

http://imgur.com/yOjOdLY

http://imgur.com/JRPk7DL

so awesome!

Questions

1) What is the texture of the meat after the 32 hours? Is it stringy like a pulled pork or just super tender?

2) What is picture #3 representing above?

meat was super tender, almost gelatinous. after cutting it into big cubes i grilled all sides and glazed them. only regret was the skin was not crispy I'll need to work on that part next time

pic three is a heavy cutting board i put on top of the belly to flatten it out. i would have ideally done this for a day in the fridge but only did it for a few hours.

honestly one of the best things i have ever made

 

[NewlyRetired]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking What device do you use to keep the temp of the liquid in the bag at 157?

My guess is a sous vide machine.https://www.google.com/search?q=sous+vide+machine&source=univ&tbm=shop&sa=X&ei=BAToU6WuFof8yQT7yYLYDg&ved=0CBwQsxg&biw=360&bih=563

yep. pics here.http://imgur.com/mHIVul2

http://imgur.com/Q3aCfqq

http://imgur.com/KjwCT6m

http://imgur.com/MnAx8uj

http://imgur.com/T0Cj0dr

http://imgur.com/UFsQeLp

http://imgur.com/xQNWN1c

http://imgur.com/yOjOdLY

http://imgur.com/JRPk7DL

so awesome!

Questions

1) What is the texture of the meat after the 32 hours? Is it stringy like a pulled pork or just super tender?

2) What is picture #3 representing above?

meat was super tender, almost gelatinous. after cutting it into big cubes i grilled all sides and glazed them. only regret was the skin was not crispy I'll need to work on that part next time

pic three is a heavy cutting board i put on top of the belly to flatten it out. i would have ideally done this for a day in the fridge but only did it for a few hours.

honestly one of the best things i have ever made

I have never cooked pork belly. Is the skin you are referring to the layer of fat on the belly's or something else?

I am happy it came out so good. It looks fantastic.

 

[snitwitch]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking What device do you use to keep the temp of the liquid in the bag at 157?

My guess is a sous vide machine.https://www.google.com/search?q=sous+vide+machine&source=univ&tbm=shop&sa=X&ei=BAToU6WuFof8yQT7yYLYDg&ved=0CBwQsxg&biw=360&bih=563

yep. pics here.http://imgur.com/mHIVul2

http://imgur.com/Q3aCfqq

http://imgur.com/KjwCT6m

http://imgur.com/MnAx8uj

http://imgur.com/T0Cj0dr

http://imgur.com/UFsQeLp

http://imgur.com/xQNWN1c

http://imgur.com/yOjOdLY

http://imgur.com/JRPk7DL

so awesome!

Questions

1) What is the texture of the meat after the 32 hours? Is it stringy like a pulled pork or just super tender?

2) What is picture #3 representing above?

meat was super tender, almost gelatinous. after cutting it into big cubes i grilled all sides and glazed them. only regret was the skin was not crispy I'll need to work on that part next time

pic three is a heavy cutting board i put on top of the belly to flatten it out. i would have ideally done this for a day in the fridge but only did it for a few hours.

honestly one of the best things i have ever made

I have never cooked pork belly. Is the skin you are referring to the layer of fat on the belly's or something else?

I am happy it came out so good. It looks fantastic.

The belly I got had an outer layer of skin on it (hair removed). Some bellies don't come with this. You can turn this into crispy cracklins but I need to figure out how to better do this after the SV cook -- maybe remove the skin and bake it separately?? I grilled / torched it and while it was delish, it was anything but crispy.

 

[EYLive]

Please post more pictures of your meat.

 

[Wingnut]

Please post more pictures of your meat.

 

[RBM]

bringing a sous vide pork belly to a friends place tonight. friends mom is korean and we are having a real deal korean bbq. belly is in the sous vide bag at 157 degrees, will pull it out after 32 hours. in the bag with the belly is soy sauce, mirin, fish sauce, garlic, scallion and sugar. made a glaze with brown sugar, vinegar, gochujang pepper paste, sesame oil, garlic, ginger. will sear the skin of the belly with a torch before glazing. cannot wait for this!

32 hours? Holy hell, now thats slow cooking What device do you use to keep the temp of the liquid in the bag at 157?

My guess is a sous vide machine.https://www.google.com/search?q=sous+vide+machine&source=univ&tbm=shop&sa=X&ei=BAToU6WuFof8yQT7yYLYDg&ved=0CBwQsxg&biw=360&bih=563

yep. pics here.http://imgur.com/mHIVul2http://imgur.com/Q3aCfqqhttp://imgur.com/KjwCT6mhttp://imgur.com/MnAx8ujhttp://imgur.com/T0Cj0drhttp://imgur.com/UFsQeLphttp://imgur.com/xQNWN1chttp://imgur.com/yOjOdLYhttp://imgur.com/JRPk7DL

So cool

 

[NewlyRetired]

Went to the farm today and went out to the fields and picked some corn, peppers and tomatoes.

I grilled all of them (tomatoes until the skin was peeling, peppers until skin was wrinkled and corn until light brown).

I let them all cool, then peeled the tomatoes and diced them and the pepper. I cut the corn off the cobs and mixed all together in a bowl.

Added salt, pepper, lemon and lime juice.

Made for a wonderfully fresh salsa.

 

[Jules Winnfield]

Went to the farm today and went out to the fields and picked some corn, peppers and tomatoes.

I grilled all of them (tomatoes until the skin was peeling, peppers until skin was wrinkled and corn until light brown).

I let them all cool, then peeled the tomatoes and diced them and the pepper. I cut the corn off the cobs and mixed all together in a bowl.

Added salt, pepper, lemon and lime juice.

Made for a wonderfully fresh salsa.

That sounds really good. Toss in some black beans and put atop nachos

 

[NewlyRetired]

Went to the farm today and went out to the fields and picked some corn, peppers and tomatoes.

I grilled all of them (tomatoes until the skin was peeling, peppers until skin was wrinkled and corn until light brown).

I let them all cool, then peeled the tomatoes and diced them and the pepper. I cut the corn off the cobs and mixed all together in a bowl.

Added salt, pepper, lemon and lime juice.

Made for a wonderfully fresh salsa.

That sounds really good. Toss in some black beans and put atop nachos

We are not a bean family but I did use it on some steak fajitas tonight and it was great.

 

[Jules Winnfield]

Went to the farm today and went out to the fields and picked some corn, peppers and tomatoes.

I grilled all of them (tomatoes until the skin was peeling, peppers until skin was wrinkled and corn until light brown).

I let them all cool, then peeled the tomatoes and diced them and the pepper. I cut the corn off the cobs and mixed all together in a bowl.

Added salt, pepper, lemon and lime juice.

Made for a wonderfully fresh salsa.

That sounds really good. Toss in some black beans and put atop nachos

We are not a bean family but I did use it on some steak fajitas tonight and it was great.

I would make some some chicken or shrimp fajitas and devour your salsa. Yellow, orange, green peppers or hot peppers?

 

[Mister CIA]

I'm about to reheat some pizza. Somebody hold my beer.

 

[NewlyRetired]

Went to the farm today and went out to the fields and picked some corn, peppers and tomatoes.

I grilled all of them (tomatoes until the skin was peeling, peppers until skin was wrinkled and corn until light brown).

I let them all cool, then peeled the tomatoes and diced them and the pepper. I cut the corn off the cobs and mixed all together in a bowl.

Added salt, pepper, lemon and lime juice.

Made for a wonderfully fresh salsa.

That sounds really good. Toss in some black beans and put atop nachos

We are not a bean family but I did use it on some steak fajitas tonight and it was great.

I would make some some chicken or shrimp fajitas and devour your salsa. Yellow, orange, green peppers or hot peppers?

in the salsa was a hot pepper

in the fajita was a green and red bell pepper.

 

[Wingnut]

Not the most visually appealing plate color-wise, but pretty good.

Balsamic vinaigrette marinated n grilled chicken breast, grilled cauliflower, and angel hair pasta w/garlic, olive oil, parmesan and green onion tops.

Cauliflower brushed with EVOO, garlic, lemon, and a steak rub.

http://i.imgur.com/HktCWQh.jpg

 

[NewlyRetired]

I love You Pickem time at the farm.

I went out to the fields today and picked up some gorgeous multi colored bell peppers (red, yellow and orange) and two beautiful cucumbers.

*I am going to make a tomato sauce with crushed tomatoes, carrots, celery, onions, chicken stock and some spices.

*After that cooks a while, I am going to slice the peppers in half length wise, clean and give them a quick boil.

*Cook some white rice

*In a bowl mix hamburger, egg and a bunch of spcies

*Mix the white rice into the hamburger mixture and stir in some of the sauce and then spoon mixture into the peppers.

*Pour sauce into bottom of baking dish and then put pepper into dish and bake in oven. Reserve some sauce to serve with peppers at table

* As a side dish I am making a simple cucumber salad (cucumbers sliced into circles, salt, pepper, honey and rice wine vinegar).

 

[Binky The Doormat]

Not the most visually appealing plate color-wise, but pretty good.

Balsamic vinaigrette marinated n grilled chicken breast, grilled cauliflower, and angel hair pasta w/garlic, olive oil, parmesan and green onion tops.

Cauliflower brushed with EVOO, garlic, lemon, and a steak rub.

http://i.imgur.com/HktCWQh.jpg

Nice! Love the picture(s) ...keep'em coming!

 

[EYLive]

I just got a slow cooker. Is there a general rule about how much the liquid:meat ratio should be for stews? Does it differ if it's beef or pork?

 

[Megla]

I just got a slow cooker. Is there a general rule about how much the liquid:meat ratio should be for stews? Does it differ if it's beef or pork?

This should help

http://www.freequickrecipes.com/recipes-crock-pot.php

 

[NewlyRetired]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

 

[Megla]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

Are you using a food processor/blender?

 

[NewlyRetired]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

Are you using a food processor/blender?

No, just chopping/dicing with knife.

 

[Ramsay Hunt Experience]

When I make fresh salsa, I seed the tomatoes before dicing and then salt and drain the tomatoes in a fine mesh strainer for an hour before chopping the other ingredients.

 

[Megla]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

Are you using a food processor/blender?

No, just chopping/dicing with knife.

Have you tried partially freezing the veggies prior to dicing?

 

[Mr. Ected]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

Are you using a food processor/blender?

No, just chopping/dicing with knife.

I have a spoon like this for salsa. the holes help drain away the extra 'juice.'

 

[NewlyRetired]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

Are you using a food processor/blender?

No, just chopping/dicing with knife.

Have you tried partially freezing the veggies prior to dicing?

I have recently been grilling my onions, peppers and tomatoes before chopping.

Once the onions are grilled, they blister and I peel the skins and then chop.

 

[Mr. Ected]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

Are you using a food processor/blender?

No, just chopping/dicing with knife.

Have you tried partially freezing the veggies prior to dicing?

I have recently been grilling my onions, peppers and tomatoes before chopping.

Once the onions are grilled, they blister and I peel the skins and then chop.

Do you put the onions on whole? Or do cut them in half or something?

 

[Binky The Doormat]

In making a lot of fresh salsa this season, I find that it is very watery.

I strain the juice and use the juice in chile which works well but was wondering there was a way to thicken salsa? I assume the ones in jars are with cooked tomatoes which I think will release a natural thickener (pectin?).

Are you using a food processor/blender?

No, just chopping/dicing with knife.

Have you tried partially freezing the veggies prior to dicing?

I have recently been grilling my onions, peppers and tomatoes before chopping.

Once the onions are grilled, they blister and I peel the skins and then chop.

Do you put the onions on whole? Or do cut them in half or something?

Lots of ways to do. If you aren't already firing up the grill, just slice'm and drizzle a little olive oil and salt on them and roast them for awhile - 400 degrees for 20-30 minutes till you get the color you want on them.

 

[Mister CIA]

Let's discuss whole, peeled, canned tomatoes.

I'm perfecting my ratatouille recipe and on a lark I went with canned vs fresh (Cento label). Is it just me or are canned tomatoes far superior to any fresh tomato I can get in my local chain?

Alternatively, is there anything more shameful than a so-called fresh tomato in the produce section at a grocery chain?

 

[RBM]

Let's discuss whole, peeled, canned tomatoes.I'm perfecting my ratatouille recipe and on a lark I went with canned vs fresh (Cento label). Is it just me or are canned tomatoes far superior to any fresh tomato I can get in my local chain?Alternatively, is there anything more shameful than a so-called fresh tomato in the produce section at a grocery chain?

Ya know I've tried all the Italian brands; the regular plums, the San Marzanos, but I have to say...simple old Hunts whole tomatoes are as fresh a canned tomato as I've tried. I always take a little bite of one when I open the can just to make sure they're ok, and the Hunts ones always seem real consistently fresh.

 

[Mister CIA]

Let's discuss whole, peeled, canned tomatoes.I'm perfecting my ratatouille recipe and on a lark I went with canned vs fresh (Cento label). Is it just me or are canned tomatoes far superior to any fresh tomato I can get in my local chain?Alternatively, is there anything more shameful than a so-called fresh tomato in the produce section at a grocery chain?

Ya know I've tried all the Italian brands; the regular plums, the San Marzanos, but I have to say...simple old Hunts whole tomatoes are as fresh a canned tomato as I've tried. I always take a little bite of one when I open the can just to make sure they're ok, and the Hunts ones always seem real consistently fresh.

Good info here. I think I'll concoct a little taste test and compare a brand or two against Hunt's.