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| I just finished our test batch of the Stampede Style Sauce from the Ball Complete book (naturally tweaking the spices and flavors as I always do). It's really good. The only thing we didn't like is the pureed onions took forever to cook to lose the raw flavor and texture (like 6 hours instead of the 10 minutes noted in the recipe). I did get 3 pints - I made half the recipe (8 cups of tomato puree, 1 cup of pureed onions, etc.), so the yield was spot on, even with the long cooking. One thing I was thinking is to precook the onions before adding them to the sauce. Saute in a non-stick skillet with no added oil just to break them down a little and add some caramelization? Nuke them in the microwave? I can't see how that would affect the safety at all, but I might be missing something. Any thoughts or other ideas? |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Tue, Sep 24, 13 at 8:37
| If you just wanted them cook, not carmelized or anything, you could boil them in a bit of water. |
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- Posted by readinglady z8 OR (My Page) on Tue, Sep 24, 13 at 13:35
| I would not boil them because of the added water, which would increase pH. However, I can't see a problem with caramelizing in a dry skillet or microwaving. Another option is to poach them in some of that malt vinegar. The onions are suffused with the malt vinegar flavor and pureeing becomes much easier. Carol |
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| Thanks for the suggestions. I have gallons of tomato puree in the freezer, so I can experiment a lot. It'll be fun to try a couple of different methods and see which one works best. |
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