In this easy this molecular gastronomy recipe, olive oil is encapsulated in a glass-like candy shell and served over a salad of edible flowers, morels, fresh…
Video Rating: 4 / 5
Question by the_gud_one: What are some of the best tomatoes for drying?
I will be growing them myself.
I’ve dried Roma tomatoes, and they’ve came out well, but I was looking for more variety than what everyone can find outside of home depot.
Best answer:
Answer by Gar
Any tomato can be dried, but for best results, begin with plum-type tomatoes; they have thick, meaty walls, fewer seeds, and less gel than salad or beefsteak types. Good choices for drying include ‘La Roma’, the standard for paste; ‘San Marzano’, prized by Italians for sauce; and ‘Principe Borghese’, a traditional variety best suited for drying. Vibrant yellow ‘Lemon Boy’ and bright orange ‘Italian Gold’ offer colorful variations. Cherry tomatoes, such as ‘Sungold’ and ‘Sweet 100’, tend to hold more sugars and acids than other types and are also excellent for drying; the result is piquant candylike fruits.
Add your own answer in the comments!
@MaureenKo1 it’s not quite as brash as “torture”, but rather it’s progress. Many delicious recipes and culinary techniques common today are products of such “torture”. Don’t think of it as taking the soul out of food. Think of it as the expansion of culinary techniques in an ever-augmenting field of cooking.
@MaureenKo1 it’s not so much that gastronomists are taking the feel, smell, look, and taste out of traditional cooking; it’s that they are trying to be nontraditional and present the foods we know and love in new and surprising ways while still preserving every ounce of natural flavour. Take spherification for example, what we saw in the video was the spherification of dried tomato purée. The taste and texture of the purée was not altered, but the shape, style, and presentation was.
Yes, amazing that people would play with food so much that they take the feel, smell, look and taste right out of the real thing. I enjoy the warm drizzle of olive oil. I love the taste of a sour/sweet tomato. There is nothing like the crunch of an ruby beet. Why torture food into something it’s not meant to be? Beautiful, scientific, interesting this molecular gastronomy. But no. Give me a chunk of real bleu cheese with slimy blue veins and a crust of homemade french bread. I’ll be just fine.
Amazing!