Tomatoes: amount of pulp versus liquid

For geeks in the crowd, I opened a can of Bianco di Napoli crushed tomatoes and a can of Escalon 6-in-1 ground tomatoes and drained each to have less fluid in my sauce. The Bianco di Napoli yielded about 7 ounces of juice; the Escalon, 8 ounces. The texture of the crushed was somewhat more coarse (chunky) than the ground, as would be expected; it made it a bit easier to strain off the juice. Both are excellent products (to our palates, at least). Cheers

Ken K.
posted over 4 years ago

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Very helpful Ken. Pizza Making is very detail-oriented. Every step matters and there's a lot of steps involved. The aggregation of marginal gains definitely holds true when it comes to making pizzas.

When making sauce, incorporating this step will make a meaningful difference.

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Raj Irukulla admin
posted over 4 years ago

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