What is it?
从技术上讲,一种水果(但被视为蔬菜))西红柿是夏天的标志,在各地的花园中成熟。多汁且通常是甜的西红柿,具有各种形状和尺寸,从微小的醋栗西红柿到巨型牛排,以及从绿色到棕色紫色的颜色。在某些制剂中,不同的品种比其他品种要好。例如,李子的水含量相对较低,可以做得很好,而樱桃番茄非常适合快速炒菜和在沙拉中使用RAW。尤其是西红柿李子西红柿,也经常被罐装。
厨房数学:
1lb. fresh whole tomatoes yields about 1 1/2 cups chopped
如何选择:
选择那些具有完整皮肤和没有瘀伤的人,它们牢固但屈服于柔和的压力,并具有深色(尽管不一定是红色,因为它具有各种颜色)。在某些制剂中,不同的品种比其他品种要好。例如,李子的水含量相对较低,可以做得很好,而樱桃番茄非常适合快速炒菜和在沙拉中使用RAW。
如何准备:
不同的配方需要不同的准备though stems are almost always removed. To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it, or scoop it out with a handy gadget called a tomato shark. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers.
如何存储:
将西红柿放在室温下,直到您准备好使用它们为止。冷藏会导致风味丧失和质地味道。
查看番茄酱食谱以详细说明如何制作和番茄泥。
交叉引用
罐装番茄;传家宝西红柿
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