What to do with Sundried Tomato's

none said:

I love them in the restaurants in pasta dishes but when i use them at
home they seem bland.. or flat.. should i soak them or treat them
somehow before cooking with them?

Are these the dried ones or the ones in oil?

jim

These were dried and packed with no liquids.

Quoted message said:

none said:

I love them in the restaurants in pasta dishes but when i use them at
home they seem bland.. or flat.. should i soak them or treat them
somehow before cooking with them?

Are these the dried ones or the ones in oil?

jim

none <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

These were dried and packed with no liquids.

Quoted message said:

none said:

I love them in the restaurants in pasta dishes but when i use
them at home they seem bland.. or flat.. should i soak them or
treat them somehow before cooking with them?

Are these the dried ones or the ones in oil?

jim

Those dried ones require plumping in hot water. (usually written
instructions can be found on the pkg). If no Pkg....check out a pkg with
instructions next time you're at the store.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"none" <[email hidden]> wrote in message
news:[email hidden]...
: These were dried and packed with no liquids.
: >none wrote:
: >> I love them in the restaurants in pasta dishes but when i use them at
: >> home they seem bland.. or flat.. should i soak them or treat them
: >> somehow before cooking with them?

As others have said they need some water. I find about 90 seconds in nearly
boiling water is about right, then drain. You may need to experiment with
the soaking time as not all the dried sort are identical.

To add more flavour cover them in oil when well drained, you can flavour the
oil with many things; crushed garlic, fresh ground pepper and dried herbs
(basil, tarragon, oregano) is good. Leave in the fridge in a clean
well-sealed jar for a month before eating.

David

"David Hare-Scott" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"none" <[email hidden]> wrote in message
news:[email hidden]...
: These were dried and packed with no liquids.
: >none wrote:
: >> I love them in the restaurants in pasta dishes but when i use
: >> them at home they seem bland.. or flat.. should i soak them or
: >> treat them somehow before cooking with them?

As others have said they need some water. I find about 90 seconds
in nearly boiling water is about right, then drain. You may need to
experiment with the soaking time as not all the dried sort are
identical.

To add more flavour cover them in oil when well drained, you can
flavour the oil with many things; crushed garlic, fresh ground
pepper and dried herbs (basil, tarragon, oregano) is good. Leave in
the fridge in a clean well-sealed jar for a month before eating.

David

Don't do the oil thing...Botulism likes a non oxygen inviorment like oil
and food poisioning isn't a fun way to die.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

On Sun, 16 Jan 2005 17:22:30 GMT, Hahabogus <[email hidden]>
connected the dots and wrote:

~none <[email hidden]> wrote in
~news:[email hidden]:
~
~> These were dried and packed with no liquids.
~> >none wrote:
~> >> I love them in the restaurants in pasta dishes but when i use
~> >> them at home they seem bland.. or flat.. should i soak them or
~> >> treat them somehow before cooking with them?
~> >>
~> >>
~> >
~> >Are these the dried ones or the ones in oil?
~> >
~> >
~> >jim
~>
~>
~
~Those dried ones require plumping in hot water. (usually written
~instructions can be found on the pkg). If no Pkg....check out a pkg
with
~instructions next time you're at the store.

I chop them and throw them into various sauces and with roast beef or
brisket as is. The liquid in the recipe softens them, and they don't
lose their flavor, as someone who soaked them in hot water had happen.

maxine in ri

"Hahabogus" <[email hidden]> wrote in message : > To add more flavour
cover them in oil when well drained, you can
: > flavour the oil with many things; crushed garlic, fresh ground
: > pepper and dried herbs (basil, tarragon, oregano) is good. Leave in
: > the fridge in a clean well-sealed jar for a month before eating.
: >
: > David
: >
: >
: >
:
: Don't do the oil thing...Botulism likes a non oxygen inviorment like oil
: and food poisioning isn't a fun way to die.
:
: --
: Starchless in Manitoba.
: Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Since when will this procedure produce botulism? Evidence please.

David

"David Hare-Scott" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Hahabogus" <[email hidden]> wrote in message : > To add more
flavour cover them in oil when well drained, you can
: > flavour the oil with many things; crushed garlic, fresh ground
: > pepper and dried herbs (basil, tarragon, oregano) is good.
: > Leave in the fridge in a clean well-sealed jar for a month
: > before eating.
: >
: > David
: >
: >
: >
:
: Don't do the oil thing...Botulism likes a non oxygen inviorment
: like oil and food poisioning isn't a fun way to die.
:
: --
: Starchless in Manitoba.
: Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Since when will this procedure produce botulism? Evidence please.

David

Refer to the numerous threads here on RFC about garlic flavoured oils in
the past. There you will find many...legion....vast numbers of links to
various webpages explaining the complete process. What botulism is, what
it does, where it grows, how to kill it and how to prevent it... will all
be mentioned there.

How the spores got on the tomato, well anything near dirt can be a
common carrier of the spores. Heating the tomato to the correct temp to
kill the spores, isn't an option in this case.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl