http://corduroyorange.com/?p=111 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:49:58 +0000 http://wordpress.org/?v=2.6 http://corduroyorange.com/?p=111#comment-69176 Corduroy Orange » Blog Archive » Accidental Tomato Soup Thu, 08 Apr 2010 14:16:23 +0000 http://corduroyorange.com/?p=111#comment-69176 [...] the mix to keep the paste from scorching (this is a fairly standard procedure known as making a pincage–it helps to remove the tinny taste of canned tomato paste and develops a fuller [...] [...] the mix to keep the paste from scorching (this is a fairly standard procedure known as making a pincage–it helps to remove the tinny taste of canned tomato paste and develops a fuller [...]

]]> http://corduroyorange.com/?p=111#comment-32791 bauxc Mon, 28 Apr 2008 19:15:54 +0000 http://corduroyorange.com/?p=111#comment-32791 portuguese portuguese

]]> http://corduroyorange.com/?p=111#comment-31152 Michael Cannova Sun, 20 Apr 2008 02:55:48 +0000 http://corduroyorange.com/?p=111#comment-31152 I was trying to find out what were the small sauces that are made from the tomato sauce besides the Creole,Spanish and the Milanaise. I was trying to find out what were the small sauces that are made from the tomato sauce besides the Creole,Spanish and the Milanaise.

]]> http://corduroyorange.com/?p=111#comment-17783 jstriker Thu, 29 Nov 2007 11:31:48 +0000 http://corduroyorange.com/?p=111#comment-17783 The answer to your query of Escoffier's addition of sugar to the sauce comes from your technique of pincage... they both sweeten the sauce. Tomato paste was not available in Escoffier's day... The answer to your query of Escoffier’s addition of sugar to the sauce comes from your technique of pincage… they both sweeten the sauce. Tomato paste was not available in Escoffier’s day…

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