Why do we use tomato purée when adding tomato as a flavouring agent to a dish, rather than in powdered form, like we do for paprika, onion, garlic etc. ?
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Have you ever MADE powdered form?
I have.
It’s actually not bad, but it does develop some bitter flavors. You can add a bit of sweetness, but that bitterness is always there
Have you ever MADE powdered form?
I have.
It’s actually not bad, but it does develop some bitter flavors. You can add a bit of sweetness, but that bitterness is always there
The flavor is very different when dried. Also tomato contains a lot of water (juice). Since it is easy to save and use most of the tomato juice and all. Why use a lot of electricity to dehydrate out 95% of the liquid, then add water later, getting a very poor flavor. When you use the whole tomato (crushed, stewed,purée,etc) you get more food, better thick sauce, better texture, better flavor.
The flavor is very different when dried. Also tomato contains a lot of water (juice). Since it is easy to save and use most of the tomato juice and all. Why use a lot of electricity to dehydrate out 95% of the liquid, then add water later, getting a very poor flavor. When you use the whole tomato (crushed, stewed,purée,etc) you get more food, better thick sauce, better texture, better flavor.
The flavor is very different when dried. Also tomato contains a lot of water (juice). Since it is easy to save and use most of the tomato juice and all. Why use a lot of electricity to dehydrate out 95% of the liquid, then add water later, getting a very poor flavor. When you use the whole tomato (crushed, stewed,purée,etc) you get more food, better thick sauce, better texture, better flavor.
From a botanical standpoint, tomatoes are a fruit, while spices are usually powdered roots or seeds, and herbs are dried leaves. Leaves, seeds, and roots usually have a lower water content than fruits, so they condense into a dry flavorful powder more easily.
To powder a tomato, or other fruit for that matter, you have to freeze dry or otherwise process it to remove the water, which in turn denatures or removes some of the the volatile organic compounds that give the fruit it’s distinctive flavor. That’s why dried fruit tastes a little different than fresh fruit. The drying process in spices and herbs is gentler because there is less water removed and the original flavorful compounds (oils, sulfur compounds, etc) are preserved more, as their natural state in the plant is in a low-water content environment.
From a botanical standpoint, tomatoes are a fruit, while spices are usually powdered roots or seeds, and herbs are dried leaves. Leaves, seeds, and roots usually have a lower water content than fruits, so they condense into a dry flavorful powder more easily.
To powder a tomato, or other fruit for that matter, you have to freeze dry or otherwise process it to remove the water, which in turn denatures or removes some of the the volatile organic compounds that give the fruit it’s distinctive flavor. That’s why dried fruit tastes a little different than fresh fruit. The drying process in spices and herbs is gentler because there is less water removed and the original flavorful compounds (oils, sulfur compounds, etc) are preserved more, as their natural state in the plant is in a low-water content environment.
From a botanical standpoint, tomatoes are a fruit, while spices are usually powdered roots or seeds, and herbs are dried leaves. Leaves, seeds, and roots usually have a lower water content than fruits, so they condense into a dry flavorful powder more easily.
To powder a tomato, or other fruit for that matter, you have to freeze dry or otherwise process it to remove the water, which in turn denatures or removes some of the the volatile organic compounds that give the fruit it’s distinctive flavor. That’s why dried fruit tastes a little different than fresh fruit. The drying process in spices and herbs is gentler because there is less water removed and the original flavorful compounds (oils, sulfur compounds, etc) are preserved more, as their natural state in the plant is in a low-water content environment.
I never get why to use dry garlic/onion, it is a very common, cheap and long-standing fresh vegetable to have around.
maybe is it more common in US?, if I use powdered garlic my grandma will not talk to me again.
A lot of the time you add tomatoes to things you’re using it to bulk out the pot. So adding 500g of tomato really isn’t the same as adding 50g of powdered tomato
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