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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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.
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
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
Am I the only one who shudders at the thought of powdered onion? 🤷🏼♂️
Am I the only one who shudders at the thought of powdered onion? 🤷🏼♂️
Am I the only one who shudders at the thought of powdered onion? 🤷🏼♂️
I do this at home. I leave out sun dried tomatoes until they harden. Then I run them through a spice grinder. The powder has an intense tomato flavour. Mostly I use it for BBQ dry rub where I want an intense tomato flavour without the scorching/burning that would happen using a sauce.
I do this at home. I leave out sun dried tomatoes until they harden. Then I run them through a spice grinder. The powder has an intense tomato flavour. Mostly I use it for BBQ dry rub where I want an intense tomato flavour without the scorching/burning that would happen using a sauce.
I do this at home. I leave out sun dried tomatoes until they harden. Then I run them through a spice grinder. The powder has an intense tomato flavour. Mostly I use it for BBQ dry rub where I want an intense tomato flavour without the scorching/burning that would happen using a sauce.
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