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Sometimes I quickly freeze vegetables (or even fruits) if I don't think that I will use them immediately. I can use them in stir-fry's or I can steam them and they come out just fine...but I have never been able to reconstitute them so that they can be enjoyed raw as they could before freezing...

I once had some Italian rolls that were white in color but had a deep flavor as if they were whole bread. I seem to remember someone telling me that the flour was an Italian whole grain that was white in color. Is there such a thing or is my memory failing me?

I would say that such a store would be in a sticky situation. Those labels are there for safety and they often err on the side of caution. The article doesn't say but I would hope that the employees of that store inspect their products before they let them out the door...or have the inform the...

You have inspired me. I will try blanching. Jesse

I will try the MW. I don't use a Foodsaver. What about other plant life? Blueberries are expensive and rare in the winter here but when thawed blueberries are bitter.

I could try the microwave method. I buy it fresh and freeze what I don't use immediately. I don't know how else to preserve it!

My favorite vegetable is asparagus. I have experimented with thawing it as I find it more convenient to keep some frozen than to get fresh. It always seems to be soggy and rubbery. I have tried thawing by steaming and I have tried moving it from the freezer to the fridge and then briefly...

I think that's pretty cool!

I bought a bottle of organic ketchup about 4 years ago. I don't used it much so it has been in my fridge. It still smells and tastes great! What can be preserving it so well?

I see. Thank you all.

Does that mean that it doesn't need to be refrigerated?

Why does soy sauce have to contain so much salt?

OK. Just checking.

I have recently read that a person should not eat fruit with or directly after food because the fructose would stay in the stomach for too long and would ferment. What would happen if one eats fermented fructose? Isn't rum just fermented sugar? The harm is negligible then, right?

Did he stir the mix frequently?

No restaurant in particular. The tomatoes that I use usually come from a can for the same reasons as this: Chef Michael Smith | tips-tricks-hints | Canned Tomatoes If I let them simmer for a long time, the bottom scorches unless I have stirred frequently. I can't imagine that, in a busy...

How are those long-simmering tomato sauces made in restaurants?

Actually, I don't know the terms for the various dishes such as Margi mentioned (Bolonese, marinara, or other tomato based sauce, etc.)

That doesn't seem to be much time but I will try it. Thanks for the advice everyone.

That sounds like what may be happening. What can I do, then? I just want to simmer oregano, sage, garlic and tomato until the flavors combine and the sugars caramelize.

I add all of the ingredients at the beginning (except for the onions - I saute them in olive oil first). Maybe it isn't the garlic that burns but the result sure tastes burned.

1. I prefer whole canned tomatoes if I don't have local fresh ones. 2. I have an electric stove. For this I keep the heat as low as possible. 3. The sauce pan is steel and copper. It is heaver than those cheap aluminum pans. 4. I am not sure of the name of what I want to make. I just want to...

I am trying to make a long-simmered tomato sauce. I put the pan on my stove on the lowest possible setting and add tomatoes and some herbs. I have done just that before and it works well but if I do it and add garlic the results is barely edible - burned, I think. I don't understand how...

Right. That follows. Thanks for the replies.

Ah, a more even heat, then. Is that what you mean by "gentle" ?