Freeze Dried Tomato // Tomato Sauce, Juice, Soup, Salsa & Diced
Gardening for most people is over for the year. I got 100 lbs. of tomato that i had to find something to do with. We made diced tomato, tomato soup, spaghetti sauce, tomato juice (don't forget the bloody mary mix), salsa and tomato chips. We made all from scratch and i have included the recipes for all of our tomato creations. When we were done, we freeze dried all of them and shared the results in this video.
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Spaghetti Sauce recipe:
Crockpot Spaghetti Sauce (Sugar-Free!)
I freeze dry mine meatless. You don't have to do it this way, this is just our preference
SERVING SIZE IS 20
Ingredients
▢10 cups tomatoes roughly chopped
▢2 tbsp basil, fresh (or 2 tsp dried)
▢1 tbsp oregano, fresh (or 1 tsp dried)
▢1 tbsp parsley, fresh (or1 tsp dried)
▢6 cloves garlic roughly chopped
▢1 cup onion chopped
▢6 oz canned tomato paste (optional)
▢1/8 tsp baking soda
▢salt and pepper to taste
Instructions
Rinse your tomatoes and core them. Drop them in a pot of boiling water for one minute.
Scoop them out with a slotted spoon and put them in a bowl of ice water. Now the skins will slip off easily.
Cut in half (quarters for larger tomatoes) and push out the seeds out with your thumb.
Add the tomatoes and all the ingredients (except baking soda) to your slow cooker. Cook on low for 10 hours or high for 7 hours. Stir occasionally if possible. The sauce should be reduced by about half.
If you want a less chunky sauce, pulse it a few times with an immersion blender or mash it a bit with a potato masher or large spoon. Add the canned tomato paste at this point if you'd like a thicker sauce.
Add the baking soda (it will foam a bit), salt and pepper, and additional herbs to taste.
Notes
Making this all day and then refrigerating it overnight gives it extra flavor
#freezedriedtomatoes #freezedriedfood #harvestrightfreezedryer #retiredat40 #livelifesimple
Sun-Dried Tomato & Parmesan Cheese Sourdough (easy&simple) / 건토마토와 파마산치즈 사워도우 (CC/자막)
쉽게 맛있게 만들어 보아요!
건토마토와 파마산 치즈를 넣어 만든 사워도우입니다.
한글 자막이 안보이시면 유튜브 세팅에서 한국어 CC를 켜주세요.
파마산 치즈의 풍미와 토마토의 상큼함이 더해져 색다르게 즐길 수 있는 빵이에요.
빵 자체는 부드럽고 마일드한 편이며, 충전물의 향과 굉장히 잘 어울린답니다.
다만 다소 높은 수분율에 폴딩 및 과정을 가능한 최소화하였기 때문에, 모양은 약간 퍼질 수 있어요.
진반죽이 어렵거나 글루텐 함량이 낮은 밀가루를 사용하시는 분들은 수분율을 낮춰서 만드세요.
수분율을 낮춰서 구우시는 분은
[계피와 건포도가 들어간 사워도우] 이 영상의 오토리즈 및 폴딩을 참고해보시길 바랍니다. 그리고 르방을 넣고 함께 오토리즈를 할 때는 너무 따뜻한 곳은 피해주세요.
사워도우 빵을 만드는 방법은 매우 다양합니다. 여러가지를 경험해보시고, 내 입맛에 맞는 또는 내 성향에 맞는 방법을 찾아가 보시기 바랍니다.
이번 빵은 모양은 덜 완벽하지만 질감은 부드럽고, 절차를 간소화하여 보다 편하게 만들 수 있도록 해보았습니다.
[재료]g
*르방 만들기*
기존 발효종(스타터) 25 (냉장고에 오래 있었다면 실온에서 리프레쉬 미리 해주세요)
강력분 27
물 27
*본 반죽*
위의 르방 모두
강력분 240
스펠트가루 60 (통밀, 호밀 대체 가능)
물 200~215 (영상에서는 215g, 수분율 약75%로 만듭니다.)
소금 5 (기호에 따라 가감)
건토마토 25g
굵게 간 파마산 치즈 25g
관련하여 궁금한 점이 있으시면 댓글에 남겨주세요 :)
감사합니다.
=====================
Sun-Dried Tomato & Parmesan Cheese Sourdough
Let's make it easy, simple, and delicious!
I made sun-dried tomato & parmesan cheese sourdough in this video.
If you have trouble with the fermentation time, this is a must-watch video.
If you can't see subtitles, please turn on English CC on YouTube settings.
Sourdough bread with the flavor of parmesan cheese and the freshness of tomatoes!
Doesn't it sound good?
This bread is relatively softer and milder, and it goes very well with the aroma of the add-ins.
However, since the folding is minimized to slightly higher hydration dough, the bread can spread a little. I mean A LITTLE :)
If you are using flour containing lower gluten or you are not comfortable with a wet dough, I suggest lowering the hydration.
When you reduce the hydration, please refer to this video,
(Cinnamon Raisin Sourdough) especially the autolyse and foldings. If you autolyse with levain together, avoid a warm place during autolyse.
There are many ways to make sourdough bread. Experience many different recipes and find a way to suit your taste or personal preference.
This bread is slightly less perfect in shape but is softer in texture and more convenient with simplified procedures.
[Ingredients] g
*Levain (Pre-ferment)
mother starter 25g
water 27g
bread flour 27g
*Final dough
levain above
bread flour 240
spelt flour 60
water 200~215 (In this video, it is made with about 75% hydration, 215g of water / Adjust hydration according to the character of the flour you use.)
salt 5
sun-dried tomato 25g
grated parmesan cheese 25g
If you have any questions regarding this video, please leave a comment.:)
Thank you.
#sourdough #bread
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제작, 촬영, 음악 및 연주 by 언니만봐라 HappyHomebody & Rococo M
BGM 1 ‘Come, sweet May' by Mozart, played by Rococo M
BGM 2 'Goodbye summer' by Rococo M
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블로그:
'Rococo M’
'Rococo'
Sun Dried Tomato Flat Bread
Sun Dried Tomato Flat Bread
Other recipe links
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Ingredients
330g flour (plus some more when rolling out)
25g yeast
1 tbsp olive oil
1/2 tsp salt
1/2 tsp sugar
100g natural yoghurt
200ml warm water
2 tbsp sun dried tomatoes (chopped)
7 Common Bread Machine Mistakes That Are Easy To Avoid
???? This Is The Best Yeast To Use For Bread Machine: -
Here Are Some Common Mistakes People Making When Using a Bread Machine.
Bread machines are designed to be foolproof, but they're not. I really enjoy the ease, and simplicity Bread machines offer. Sometimes, I can forget an important step, like adding cooking oil or keeping the space around the bread machine open for good air circulation.
Despite the convenience and with due respect to the designers and engineers who build bread making machines, there are considerations and consequences for improper use that should be avoided. I've learned these lessons the hard way, so I am passing them along in hopes of helping others avoid them.
Firstly, Location
I have learned that the location where you keep your bread machine in the kitchen dramatically influences the baking process outcome. High-humidity or low-humidity can affect how yeast rises as well as proofing times before baking.
The temperature in the kitchen will also affect the bread's baking characteristics. If the kitchen is too hot, the bread's surface can crack and crevice severely. If the kitchen is too cold, the yeast won't rise as well, and bread proofing takes longer.
Make sure the dough is thoroughly mixed.
While many Bread machines have view windows in the lid, some don't have them. That makes it difficult to determine if the dough is processing correctly. Even the bread makers with windows may not provide a clear view of the results. Don't worry; it's okay to lift the lid and check on what's happening.
Checking to see if yeast is active and alive is critical, and the best way to do that is to examine it closely. It's also important to confirm the mixing and kneading processes have been fully accomplished. Take a look and see for yourself. Feel the dough to make sure it isn't too wet or too dry.
This is especially important for home recipes more than pre-packaged products.
Make sure your ingredients are converted for a bread machine.
To me, it seems like baking 101, but many bakers fail to hit the target when it comes to correct ingredient amounts. The pre-packaged bread mixes don't suffer from this problem, but if you follow your own recipe, you must consider that Bread machines knead and bake bread differently from traditional methods, and adjustments to ingredients are frequently needed.
Follow the steps.
Performing each step that occurs in the process of baking bread and taking each step in the proper turn greatly affects the eventual outcome. Each ingredient must go in at the right time, in the right way, and in the right amount. Not following the recommended procedures in recipe instructions will normally result in disaster.
Shape the dough.
As the bread dough increases in size from yeast expansion, it often becomes misshapen and off-balance. Re-shaping the bread loaf to a symmetric and more pleasing appearance after its final rise helps the bread machine do its job more efficiently.
I perform this task every time I use the bread machine, and the end result looks much more appealing and bakes more evenly, eliminating pockets of gooey, undercooked dough.
Overcome my urge to remove the loaf too fast once it is done.
Unfortunately, in their haste to taste and they're desire to admire, many bakers remove the bread before it has cooled down. Leave the bread inside the machine until it cools completely.
If you don't, you run the risk of having condensation build under the loaf causing the crust to become mushy. Some loaves of bread will wrinkle on the surface if they're removed too soon, leaving the loaf looking more like dinosaur scales.
Remove the mixing paddles.
While it may not make a big difference to a lot of bakers, the mixing paddles in the bread machine will leave a hole in the bottom of the bread loaf if they're not removed after mixing.
The hole can affect how the loaf looks as well as provide an unwanted outlet for moisture inside the bread. I think it's a good idea to take them out because nobody wants a less-than-perfect loaf of fresh-baked bread, do they?
And lastly, but probably most importantly, using the wrong yeast in your dough will have a big impact on how the bread will turn out. I have just written a detailed post about it. Just follow the link in the beginning of this description, where I cover everything there is to know about using yeast when baking with a bread maker. Or go to FoodHow.com
Bread machine troubleshooting.
Check it out now!
Jen Evansy
Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
#GordonRamsay #Cooking
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BEER BREAD with Sundried Tomatoes & Parmesan Cheese #87