Question
Nancy Zambrana
Why do soups/stews recipes need tomato paste and crushed tomatoes? Can we just choose one?
Answer
Thank you. Uh, the, the quick answer, uh, for, uh, the reason why, uh, some of these recipes call for multiple types of tomato products is, uh, because each is a little bit different in its flavor profile that's lent. And, uh, so the end result is this layering of flavor, uh, that's developed through the multiple processes of cooking. Okay? And so these different types of, of, uh, tomato product, um, generally speaking, you know, we've got, um, tomato paste, we have tomato puree, and then we have, uh, fresh tomatoes or, or something just much, much more watery. And, uh, these, um, have, you know, different, uh, sort of acidity, sweetness, flavor, uh, intensities. And, uh, as you sort of put these together at different points, uh, in the cooking process, um, there is some complexity that is created. And, uh, can you just choose one? Sure. You can, um, uh, the, the, the resulting dish, uh, may taste a little different. It may be more or less noticeable depending on what you're making and your individual palate. Um, but basically that's the, that's the rationale, okay? And, uh, so have fun again with experimenting. Uh, there's nothing wrong, right? With, uh, taking a recipe that calls for multiple types of tomato products, and then maybe distilling it to just a single variety in your own kitchen, uh, as you get to know that cooking process, and you become satisfied with the results, okay? That is indeed, uh, the power, right, that we want to give you, um, as you learn to handle cooking methods. Uh, and then also, uh, come to understand how different ingredients function, uh, in different preparations as it's exposed to, uh, time and temperature. Okay? So, so the manipulation or the control of time and temperature, um, are the two, uh, largest components right, in most cooking processes, and, uh, a lot of fun experimenting. And I hope you will find enjoyment in that too. Thank you.
