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What is the difference between tomato sauce and tomato puree?
The difference between a fruit sauce and a fruit puree is that a fruit puree is fruit that has been pureed so you are left with the juice and pulp of the fruit. A fruit sauce is fruit with other ingredients used to make the sauce.
5 basic mother sauces in french?
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
What country is hollandaise sauce from?
Hollandaise sauce comes from France.
Is a tomato a heterogeneous mixture?
No. A tomato is a fruit. Unless you're talking tomato puree, then it's still a no.
What is chunky salsa tomato sauce?
This would be the preferred precursor for making salsa, as opposed to the smooth variety. It's chunky tomato sauce; puree` it if you need to.
What are the seven classical mother sauces?
All i know is one's pasta sauce
What do you serve hollandaise sauce with?
Asparagus & Eggs Benedict are the most common uses for Hollandaise sauce
What is tomato puree used for?
Tomato Purée, enriches the flavour of the dish you're making. It strengthen the colour also, for example with a vegetable soup, tomato purée makes it richer tasting, more vibrant and thicken the sauce somewhat. Hope that helps :)
Does anyone make seedless spaghetti sauce?
yes you just. concasse a tomato, use the meat of the tomato and puree it, leaving the seeds in will cause the sauce to be more watery because of the veins that hold the seeds.
Mail on Sunday prize crossword 26.4.09 18 down What is a sieved tomato sauce?
puree or ketchup passata
What sauce was not on the original Escoffier list?
Hollandaise was not of the original four mother sauces Escoffier documented. Hollandaise is now the fifth mother sauce in addition to Bechamel, Espagnole, Veloute, and Tomato. Mother Sauces are also referred to Leading Sauces, due to the amount of smaller sauces you can make out of them.
Is tomato sauce a substance or a solute?
Tomato pulp. Technically the solute dissolves whereas in tomato juice there is a tendency for separation of pulp from the juice. So a better answer may be cell contents like salts and sugars from the tomato cell.
