Comments on: Food Mill Makes Easy Work of Applesauce http://corduroyorange.com/?p=73 The only Food Blog written by Jesse Sharrard Wed, 10 Jun 2026 05:28:18 +0000 http://wordpress.org/?v=2.6 By: Corduroy Orange » Blog Archive » Tomato Sauce (last of the mothers) http://corduroyorange.com/?p=73#comment-494 Corduroy Orange » Blog Archive » Tomato Sauce (last of the mothers) Fri, 22 Dec 2006 15:44:36 +0000 http://corduroyorange.com/?p=73#comment-494 [...] Including instructions on preparing a pincage The surprising thing about classically prepared tomato sauce is that it’s made with a roux. The venerable Auguste Escoffier (the generally accepted authority on classical French cooking with whom it’s impossible to argue because he’s dead) directs that a gallon of tomato sauce be started with 5 ounces of salt pork. Once the fat is rendered from the salt pork, he would have you cook 6 ounces each of small diced carrot and onion in the fat, then add 5 ounces of flour to finish the roux before adding a bay leaf, salt, pepper, sugar, ten pounds of tomatoes and a half gallon of stock. His variation on the recipe would permit you to use tomato puree instead of tomatoes, in which case (because the puree is thick enough on its own), you would not need to make the roux. In either case, the sauce is finished by straining it through a sieve for uniform consistency, and always contains the salt pork (for apparently a classical French tomato sauce requires the presence of meat). I doubt many people really follow his tomato sauce instructions anymore unless they’re doing so for the purpose of cooking like Escoffier. There are many ways to make a tomato sauce and all of them are good. The basics of it are quite simple: cook tomatoes down to mush with spices and seasonings; if you’ve included the peel of the tomato, it’s best form to strain it out (as with a food mill). What you do from there is up to you. [...] [...] Including instructions on preparing a pincage The surprising thing about classically prepared tomato sauce is that it’s made with a roux. The venerable Auguste Escoffier (the generally accepted authority on classical French cooking with whom it’s impossible to argue because he’s dead) directs that a gallon of tomato sauce be started with 5 ounces of salt pork. Once the fat is rendered from the salt pork, he would have you cook 6 ounces each of small diced carrot and onion in the fat, then add 5 ounces of flour to finish the roux before adding a bay leaf, salt, pepper, sugar, ten pounds of tomatoes and a half gallon of stock. His variation on the recipe would permit you to use tomato puree instead of tomatoes, in which case (because the puree is thick enough on its own), you would not need to make the roux. In either case, the sauce is finished by straining it through a sieve for uniform consistency, and always contains the salt pork (for apparently a classical French tomato sauce requires the presence of meat). I doubt many people really follow his tomato sauce instructions anymore unless they’re doing so for the purpose of cooking like Escoffier. There are many ways to make a tomato sauce and all of them are good. The basics of it are quite simple: cook tomatoes down to mush with spices and seasonings; if you’ve included the peel of the tomato, it’s best form to strain it out (as with a food mill). What you do from there is up to you. [...]

]]> By: Clara Lee http://corduroyorange.com/?p=73#comment-252 Clara Lee Sun, 19 Nov 2006 12:35:37 +0000 http://corduroyorange.com/?p=73#comment-252 Those are very interesting techniques for making applesauce and tomato soup. I think I might try them sometime! Do you have a favorite tomato soup recipe that I might be able to try? I have used both types of food mills and the conical type is definitely the best by far. If anyone is looking to purchase one, they should check out kitchen supply sources until they find a conical one. The flat type has larger holes and the unmashed food tends to spill out easily and get into the finished product. Mom Those are very interesting techniques for making applesauce and tomato soup. I think I might try them sometime! Do you have a favorite tomato soup recipe that I might be able to try?

I have used both types of food mills and the conical type is definitely the best by far. If anyone is looking to purchase one, they should check out kitchen supply sources until they find a conical one. The flat type has larger holes and the unmashed food tends to spill out easily and get into the finished product.

Mom

]]> By: Diana http://corduroyorange.com/?p=73#comment-240 Diana Wed, 15 Nov 2006 02:09:13 +0000 http://corduroyorange.com/?p=73#comment-240 I've hunted for a yeast and fresh cinnamony apple bread the likes of which the family indulged in in North Carolina some 12+ years ago. Any chance you have some recommendations on how to recreate the delicacy? I’ve hunted for a yeast and fresh cinnamony apple bread the likes of which the family indulged in in North Carolina some 12+ years ago. Any chance you have some recommendations on how to recreate the delicacy?

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