I learned an interesting thing in this month's Bon Appetit magazine. Would you like to learn it with me? Let's learn together! (I'm a Room Mom at my son's preschool, and learning is F U N!)
Many recipes call for tomato paste, and we throw it in without giving it much thought. But BA told me that if you let it cook in a little light oil for a few minutes, until it caramelizes in color, it will develop its flavor and add richness to whatever you're cooking. In fact, you can take a whole can (or tube) of paste, cook the entire thing, freeze it in ice cube trays, and then you'll have one ready the next time you're making sauce! Neato! We learned a thing!
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