In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.
Links For This Episode
How To Make Sauce Tomat
How To Roast Garlic
How To Blanch Garlic
How To Make Roux
For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.
It’s really hard to find canned whole tomatoes without calcium as an ingredient (either from California or Italy). Finally I found some at Costco (of all places).
It’s the Solania brand of San Marzano tomatoes. The ingredient list is whole peeled tomatoes, tomato puree, citric acid and salt.
I tried the San Marzano tomatoes and the first thing that struck me is how sweet they were. They were flavorful, but the sweetness almost overcame the flavor of the tomato. The balance seemed off.
Has anyone compared San Marzano tomatoes from Italy and any variety of similar tomatoes from the U.S.?
I’m looking for a flavor vs. sweetness comparison of the tomatoes by themselves and incorporated into a sauce.
Does Ultratex 3/8 need to be heated or can it be use in cold liquid?
Ultratex 3/8 doesn’t require heat, but does require a certain amount of shearing power to thicken, I believe. One characteristic of Ultratex 8 is that it works better than Ultratex 3 for acidic liquids (99% sure of this). If someone out there has used these two, please let me know if you have any comments.
Yep, you're right on the money.
Truly enjoyed your pod cast. Thank you for your very worthwhile contribution.