Stop Dumping Raw Tomato Paste Into Your Food | Cooking Tip #cookingtips #kitchenbasics
If you’re just dumping tomato paste into your pot and moving on, your food tastes like it. Cook it first. Give it 1 to 2 minutes in the pan by itself until it gets a shade darker. That’s how you get rid of that raw, tinny taste and actually get flavor out of it. Straight from the can it tastes sharp and flat. Cooked down it tastes like it belongs there. One extra step. Big difference.
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21 Comments
This explains so much…
Of course Granny would know how to get that strange taste out of… chef’s paste.
Thank u so much. I always said i hate tomatoe paste.
Finally Granny 👵 explained in way FINALLY made sense to me 😊
You're one of the best things on YouTube I swear
These are things people ABSOLUTELY NEED TO KNOW❣️I was actually taught to clear a hot spot in the pan, add a touch of olive oil and toast the paste alone for a couple minutes before mixing it in with the meat or whatever is in the pan.😉 Growing up in the sixties, we didn't have tomato paste in the tubes (LOVE it now), so my mom would fill a few old metal ice cube trays with paste, freeze it and wrap it in plastic wrap. I still chuckle whenever I see a YT short showing how to freeze leftovers from the can. I've been doing it since I was 5 or 6. 😍🥰
Crud now I'm hungry lol
Chef tip
If you create a well in the pot and pile of food on top of each other going around the outside you can cook the tomato paste right on the surface before mixing it in the food. This will get you better results in the long run
Awesome tip, thanks
You dump it on your meat instead of the hot spot of the pan alone with the meat on the side?
Prcoss sugar and cancer meat not good
Im gonna have to try this. Ive always added it later. Makes total sense.
Ahhhhhhh! This is why I don't use tomato paste!…I didn't know! Mine never tastes right. Thank you!!!
Thank you for explaining WHY its important to do this step. ❤
I'm shocked this needs an explanation. I always added tomato paste to my fragrant garlic.
Granny, you are the best!
Granny does it again!! Thank you!! ❤❤❤❤
🍅
I usually fry it next to the meat for a while before mixing it in. Works great to get that acidic bitter taste out.
It also darkens so you're not getting a bright red liquid when it's supposed to be brown or dark
I'm from Malta (the place that Tomato Paste / Kunserva is from), so I have the privilege of the cheap stuff here being suuuper good. But I lived in Scotland for a while when at uni. I was kinda shocked at how bad tomato paste was in Scotland. The cheap stuff in Malta is great and doesn't have a metallic flavour, but cooking it out is still ideal for savoury dishes to caramalise the sugars. If you can find (still at a cheap price) either sun-dried/double dried tomato paste it's closer to what western tomato paste is based on. And in glass jars it's got less of a metallic flavour. Obv don't break the bank for tomato paste if you're just using it for sauce bases etc. (We use it like sauces and jams etc in its own right here)