I made a sun dried tomato bread today and the final result didn't rise as much
as it should have and it's definitely way too salty. It's the tomatoes. I'd
never noticed that they were salty, but there were always cooked into things.
Are SD tomatoes usually salted? is this the natural salts of the tomato being
concentrated?

A friend brought them back from italy for me as a gift, they are just in a
clear cellophane bag, no tag or ingredients listed. They're drier than the
ones I usually get, I have to snip these with a scissors to cut them.

The texture of the bread is fine if a bit dense. I made my lunch with it.


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"The Bubbo" > wrote in message
...
>I made a sun dried tomato bread today and the final result didn't rise as
>much
> as it should have and it's definitely way too salty. It's the tomatoes.
> I'd
> never noticed that they were salty, but there were always cooked into
> things.
> Are SD tomatoes usually salted? is this the natural salts of the tomato
> being
> concentrated?
>
> A friend brought them back from italy for me as a gift, they are just in a
> clear cellophane bag, no tag or ingredients listed. They're drier than the
> ones I usually get, I have to snip these with a scissors to cut them.
>
> The texture of the bread is fine if a bit dense. I made my lunch with it.
>
>
> --
> .:Heather:.

Heather, did you prepare the sun-dried tomatoes before you put them in the
bread dough? Or did you just put the dry pieces of tomato into the dough.
I usually prepare sun-dried tomatoes when they are dried by putting them in
warm-to-boiling water and letting them soak for a period of time, then
depending on the recipe and their use, they remain in a bottle of olive oil
for some time, sometimes adding basil and garlic.

I usually prefer the dry ones that are deeper red, than the bright red which
are quite dry and brittle. I usually buy mine in a middle eastern store,so
I'm not sure what standard fare is for the Italian dried.
Dee Dee

Dee Randall wrote:

> Heather, did you prepare the sun-dried tomatoes before you put them in the
> bread dough? Or did you just put the dry pieces of tomato into the dough.
> I usually prepare sun-dried tomatoes when they are dried by putting them in
> warm-to-boiling water and letting them soak for a period of time, then
> depending on the recipe and their use, they remain in a bottle of olive oil
> for some time, sometimes adding basil and garlic.
>
> I usually prefer the dry ones that are deeper red, than the bright red which
> are quite dry and brittle. I usually buy mine in a middle eastern store,so
> I'm not sure what standard fare is for the Italian dried.
> Dee Dee
>
>
>

I just put them in dry as the recipe listed
these are deep deep red, very dark in color.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"The Bubbo" > wrote in message
...
> Dee Randall wrote:
>
>> Heather, did you prepare the sun-dried tomatoes before you put them in
>> the
>> bread dough? Or did you just put the dry pieces of tomato into the
>> dough.
>> I usually prepare sun-dried tomatoes when they are dried by putting them
>> in
>> warm-to-boiling water and letting them soak for a period of time, then
>> depending on the recipe and their use, they remain in a bottle of olive
>> oil
>> for some time, sometimes adding basil and garlic.
>>
>> I usually prefer the dry ones that are deeper red, than the bright red
>> which
>> are quite dry and brittle. I usually buy mine in a middle eastern
>> store,so
>> I'm not sure what standard fare is for the Italian dried.
>> Dee Dee
>>
>>
>>
>
> I just put them in dry as the recipe listed
> these are deep deep red, very dark in color.
>
> --
> .:Heather:.

Hmm, that sounds interesting. I will try the dry next time instead of the
prepared.
Thanks,
Dee Dee

Dee Randall wrote:

>>>
>>>
>>>
>>
>> I just put them in dry as the recipe listed
>> these are deep deep red, very dark in color.
>>
>> --
>> .:Heather:.
>
> Hmm, that sounds interesting. I will try the dry next time instead of the
> prepared.
> Thanks,
> Dee Dee
>
>

let me know how it works out and if it is very salty.
I probably would have used the ones in oil but I was out and decided to stick
with the dry ones.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Dee Randall wrote:

> I usually prepare sun-dried tomatoes when they are dried by putting them in
> warm-to-boiling water and letting them soak for a period of time, then
> depending on the recipe and their use, they remain in a bottle of olive oil
> for some time, sometimes adding basil and garlic.

A rather bad idea. Rehydrated tomatoes could be carrying botulinus
spores. Likewise the basil and garlic. The oil provides an anaerobic
environment for the spores to germinate and grow and produce their toxin.

If you're going to do this, store it in the fridge and use it within a
week. The odds are low that you'll grow the critters, but once will
change your life.

Pastorio

"Bob (this one)" > wrote in message
...
>Rehydrated tomatoes could be carrying botulinus spores. Likewise the basil
>and garlic. The oil provides an anaerobic environment for the spores to
>germinate and grow and produce their toxin.
>
Hey Bob, I have always wondered about the commercial garlic-infused olive
oils, such as Boyajian. How do they achieve the garlicky taste without
killing anybody? I'm not asking this in a challenging sense, I just truly
wonder. Is it because they remove the whole garlic and simply sell the oil?
The Boyajian oil has a delicious real garlic flavor to it (tried it from a
little sample-sized bottle that they were giving away at Whole Foods once).

I usually just smash up a garlic clove and let it steep in a bit of regular
olive oil for half an hour when I want garlic oil. But I wonder....

Chris

Chris wrote:
> "Bob (this one)" > wrote
>
>>Rehydrated tomatoes could be carrying botulinus spores. Likewise the basil
>>and garlic. The oil provides an anaerobic environment for the spores to
>>germinate and grow and produce their toxin.
>>
>
> Hey Bob, I have always wondered about the commercial garlic-infused olive
> oils, such as Boyajian. How do they achieve the garlicky taste without
> killing anybody? I'm not asking this in a challenging sense, I just truly
> wonder. Is it because they remove the whole garlic and simply sell the oil?
> The Boyajian oil has a delicious real garlic flavor to it (tried it from a
> little sample-sized bottle that they were giving away at Whole Foods once).
>
> I usually just smash up a garlic clove and let it steep in a bit of regular
> olive oil for half an hour when I want garlic oil. But I wonder....

Commercially, garlic oil is made in two different ways. In one, the
garlic is crushed and steamed to release the oil. The other way is
infusion where the garlic is minced very finely and infused in some
vegetable oil for 24 hours, after which all solids are removed.

A fast way to infuse garlic flavor into oil is to "sweat" the garlic in
olive oil. You don't want to brown it, just heat it so it releases it
juices - both water based and oil based. For the classic pasta "oglio e
aglio" (garlic and oil) that's how it's done. If all you want is the
oil, then filter our the garlic. Heating the oil accelerates
rancidification, so you don't want to keep this on your counter for a month.

In no approach is the whole clove used. You want what's inside it.

Pastorio