Really good demonstration. Next will be Bechamel, Veloute and Brown Sauce/Espagnole , to complete your five mother sauces series :> . I hope to see more of your recipes.
YES, SAUCES! I love it thanks, and great trick with the backing paper. And is there no use for the pulp after you sieved it out? It still looks very rich but I guess that's misleading.
Im going to be covering all of the 5 mother sauces over the next couple of months, we have already covered hollandaise and tomato so i still have espagnole, bechamel and veloute in the works. The pulp is actually great in tomato bread but maybe thats another video.
Good point! A lot of people will use flour after sweating the veg in butter, essentially making a roux around the veg, this is great for thickening a tomato sauce. Personally i prefer to reduce the sauce to the correct consistency to achieve a richer flavour. Either way works well!
In my humble opinion, its not worth using fresh tomatoes for this unless you grow them yourself, unfortunately the season is long gone! Supermarket tomatoes are usually lacking flavour due to the transportation process
@@meadowwalk actually this often has bacon or some sort of smoked pork fried in with the vegetables which as you say, makes this even better, although needless to say, what isnt better with bacon?
It slows down evaporation, contains the mess of tomato splattering and prevents a skin forming. Also it will keep all the vegetables submerged and cooking evenly.
More mother sauces coming soon. Next week, Mulled wine Poached Pears with mojito macerated strawberries!
Really good demonstration. Next will be Bechamel, Veloute and Brown Sauce/Espagnole , to complete your five mother sauces series :> . I hope to see more of your recipes.
Im on it!
YES, SAUCES! I love it thanks, and great trick with the backing paper.
And is there no use for the pulp after you sieved it out? It still looks very rich but I guess that's misleading.
Im going to be covering all of the 5 mother sauces over the next couple of months, we have already covered hollandaise and tomato so i still have espagnole, bechamel and veloute in the works.
The pulp is actually great in tomato bread but maybe thats another video.
@@ChefBasicswithBaz You're awesome, thanks so much! See I would never have thought of that 👍
Haha, you are too kind but thanks!
Fantastic thanks :) I’m going to try make it without the sugar though but I presume it’s ok to add that in later if it’s too acidic or something?
Yeah absolutely, the sugar isnt always necessary. Of course just taste it and adjust accordingly. Good luck!
Looks 😎
👨🍳
Im so early. Good morning btw.
Damn you even beat me to pinning a comment!
you forgot the flour with the butter!
Good point! A lot of people will use flour after sweating the veg in butter, essentially making a roux around the veg, this is great for thickening a tomato sauce. Personally i prefer to reduce the sauce to the correct consistency to achieve a richer flavour. Either way works well!
Please repost without the music.
Is the music too loud?
Also.... canned...?? Tomatos!!! What!!
In my humble opinion, its not worth using fresh tomatoes for this unless you grow them yourself, unfortunately the season is long gone! Supermarket tomatoes are usually lacking flavour due to the transportation process
Im just yanking yr chain there Chef. Lol
It does look good! I have a wonderful recipe that calls for the canned tomatoes after frying up some panchetta in the pan too.
@@meadowwalk actually this often has bacon or some sort of smoked pork fried in with the vegetables which as you say, makes this even better, although needless to say, what isnt better with bacon?
Why do you need a cartouche if you have a lid?
It slows down evaporation, contains the mess of tomato splattering and prevents a skin forming. Also it will keep all the vegetables submerged and cooking evenly.
All the videos suggested with yours are HOW TO EAT AS CHEAP AS POSSIBLE. Hmmmmmm....
Sounds like youtube is spying in your weekly shop prices. Stop buying caviar to go with your breakfast!