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Skimming tomato sauce

  • 09-07-2005 7:06pm
    #1
    Running Bing
    Registered Users, Registered Users 2 Posts: 3,841 ✭✭✭


    reading an italian cookbook the other day and it recommended "skimming" tomato sauce. Its basically using a spoon to remove all the acid that rises to the top while the sauce is cooking. Anybody do this? it seems like a pain in the a*se and Ive never seen any chef do it before. Thanks.


Comments

  • #2
    Blub2k4
    Closed Accounts Posts: 3,733 ✭✭✭Blub2k4


    Babybing wrote:
    reading an italian cookbook the other day and it recommended "skimming" tomato sauce. Its basically using a spoon to remove all the acid that rises to the top while the sauce is cooking. Anybody do this? it seems like a pain in the a*se and Ive never seen any chef do it before. Thanks.


    You can also cook it until you can no longer smell acid, this is the way I was taught to do it for making tomato chutney in any case, just keep it cooking until the smell disappears.


  • #3
    dudara
    Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    If you cook it long enough, then that won't be a problem. i've never done it before and my sauces are just fine. Also when you add in the tomatoes, make sure to add a teaspoon of sugar, it helps counteract the acidity


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