Test Kitchen
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
76 posts
• Page 4 of 4 • 1, 2, 3, 4
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Test Kitchen
Stokey Sue wrote:It also contains malt vinegar which in the UK contains a lot of caramel, so it's going to be dark either way, I think the tomatoes will probably be ok when removed from the liquid
Indebted to Tom Kerridge for convincing me that real malt vinegar is a good thing, quite unlike the chip shop condiment based on spirit vinegar
I was going to use the clear stilled malt vinegar Sue if I went with the white vine vinegar as I have a couple of bottles of that in cupboard.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Test Kitchen
Distilled or spirit vinegar is not the same as malt vinegar, but if you are using that, then might be worth using white wine or cyder vinegar to keep it light and bright
There's a kind of flavour pyramid
Non-brewed condiment is made from acetic acid (from any source) diluted with water and usually coloured - my lab colleagues used to pinch my dilute acetic acid to put on their chips!
Distilled/sprit vinegar is made by a vinegar mother (acetobacter) working on dilute alcohol (like vodka, hence "spirit" - it's the alcohol that's distilled) so it doesn't have a lot of flavour and no colour
Malt vinegar is made by a vinegar mother working on a wort, similar to the mash used for beer or whisky so it tastes a it beery
And wine and cider (or cyder) vinegars are obviously are brewed and have flavour form the original liquid
I doubt you'd miss the flavour of the malt with the wine vinegar in there too and the tomatoes themselves
I've got a jar of Polish pickled sliced green tomatoes, but they tend to be more brine than vinegar
There's a kind of flavour pyramid
Non-brewed condiment is made from acetic acid (from any source) diluted with water and usually coloured - my lab colleagues used to pinch my dilute acetic acid to put on their chips!
Distilled/sprit vinegar is made by a vinegar mother (acetobacter) working on dilute alcohol (like vodka, hence "spirit" - it's the alcohol that's distilled) so it doesn't have a lot of flavour and no colour
Malt vinegar is made by a vinegar mother working on a wort, similar to the mash used for beer or whisky so it tastes a it beery
And wine and cider (or cyder) vinegars are obviously are brewed and have flavour form the original liquid
I doubt you'd miss the flavour of the malt with the wine vinegar in there too and the tomatoes themselves
I've got a jar of Polish pickled sliced green tomatoes, but they tend to be more brine than vinegar
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Test Kitchen
Thanks Sue
I like the sound of the pickled green tomatoes , might be an option if any don't ripen.
I like the sound of the pickled green tomatoes , might be an option if any don't ripen.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Test Kitchen
Went with the white wine vinegar/distilled malt vinegar combination in the end up. Just need to give them a couple of weeks to mature now but so far pretty pleased with the outcome. In all my years of growing tomatoes I've no idea why I never thought of pickling them before
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Test Kitchen
look pretty good ltc
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Test Kitchen
Thanks Sue yea they make a pretty jarful, hopefully they'll taste good too. If so, I can see lots of pickled tomatoes being made over coming weeks. If I can avoid or reduce buying tasteless supermarket offerings over the winter I'll be happy.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Test Kitchen
I preserved a load in olive oil, using Delia's method.
Then we eat the tomatoes and cook with the oil.
Then we eat the tomatoes and cook with the oil.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Test Kitchen
WWordsworth wrote:I preserved a load in olive oil, using Delia's method.
Then we eat the tomatoes and cook with the oil.
Good to know WW, thanks
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Test Kitchen
Missed the pickled tomato discussion before this. I can't imagine what they are like (do they fall apart or stay whole and firm?) and what sort of use do you put them to?
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Test Kitchen
Earthmaiden wrote:Missed the pickled tomato discussion before this. I can't imagine what they are like (do they fall apart or stay whole and firm?) and what sort of use do you put them to?
I've not made them before EM so I'm not sure how'll they'll turn out. I'm hoping they stay whole though I imagine they might soften as time goes on. I'm hoping to use them in salads and as antipasti. I'll sample them in a couple of weeks and report back.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Test Kitchen
I just had a look at the jar of green tomatoes, I thought I had the Polish ones, which are sliced and mixed with slices of peppers and onions - I just serve that as a winter salad
Like this
But in fact what I have are the Turkish ones, like this, which I will also use as a salad ingredient part of sandwich filling, or meze
The ingredients are Green tomatoes, water, vinegar, salt, garlic and calcium chloride; the calcium chloride is presumably to stop the tomatoes (which are halved) from going mushy
My mum used to buy a Bulgarian version of the mixed sald, which also had green tomatoes, I suspect fully ripe ones are too soft
Like this
But in fact what I have are the Turkish ones, like this, which I will also use as a salad ingredient part of sandwich filling, or meze
The ingredients are Green tomatoes, water, vinegar, salt, garlic and calcium chloride; the calcium chloride is presumably to stop the tomatoes (which are halved) from going mushy
My mum used to buy a Bulgarian version of the mixed sald, which also had green tomatoes, I suspect fully ripe ones are too soft
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Test Kitchen
Both of these look good, it will be interesting to see how the whole ripe ones mature.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Test Kitchen
I do wish you could pass the jar round when they're ready to eat!
Re: Test Kitchen
.
Your jars look very pretty LTC.
Very interested in what to do with green tomatoes as weather's turning cold, first frost approaching and need to pick all remaining tomatoes.
What kind of texture do your pickled green tomatoes have, Stokey? Do they taste any different from the other veg or just take on whatever theyre pickled with? Looks like they're sliced quite thinly.
Your jars look very pretty LTC.
Very interested in what to do with green tomatoes as weather's turning cold, first frost approaching and need to pick all remaining tomatoes.
What kind of texture do your pickled green tomatoes have, Stokey? Do they taste any different from the other veg or just take on whatever theyre pickled with? Looks like they're sliced quite thinly.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Test Kitchen
i can tell the difference in flavour between the different elements of the mixed salad (looking at the picture again, that version has cucumber, which they mostly don't). The peppers tend to give a background aroma though
The texture is hard to describe, but fairly firm in the commercial pickles, but of course they use a firming agent such as CaCl2 which you don't generally at home
The texture is hard to describe, but fairly firm in the commercial pickles, but of course they use a firming agent such as CaCl2 which you don't generally at home
Re: Test Kitchen
I used to freeze home grown tomatoes whole to use during the winter to make sauces. I used to half thaw them out before using them.
I used to make a green tomato relish which had a lovely lemony flavour, but sadly, I haven't got the recipe now.
I used to make a green tomato relish which had a lovely lemony flavour, but sadly, I haven't got the recipe now.
76 posts
• Page 4 of 4 • 1, 2, 3, 4
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 10 guests