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Have lots of sauce to freeze? Then here's a tip... - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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Have lots of sauce to freeze? Then here's a tip...

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  • Have lots of sauce to freeze? Then here's a tip...

    I have been doing this for the past month and it works great for my sauce batches. I usually make a 21oz batch at a time. For my pizzas, I found that three spoonfulls of sauce did the trick. So, with that in mind, I wondered how I could create portions of sauce that I could simply pull from the freezer and thaw.

    Easy...

    I use a flexible silicone muffin tray and ladle in three spoonfulls of sauce into each cup. I then freeze it overnight and pop out the sauce cones the next day. I then toss them into a freezer bag. (I could get anal and use my vacuum packer, but I go through them too fast for that.) Don't try this with a non-stick pan. They don't work... even if you spray it first. The silicone trays are awesome... just push up from the bottom and the sauce cones slip right out. The photo below shows one cone that popped out of the bottom corner cavity.

    Works for me.
    Last edited by Momo; 01-28-2008, 10:11 PM.

  • #2
    Re: Have lots of sauce to freeze? Then here's a tip...

    those muffin pans are something, just wondering what your recipe for the sauce is?
    RCLake

    "It's time to go Vertical"
    Oven Thread

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    • #3
      Re: Have lots of sauce to freeze? Then here's a tip...

      Originally posted by RCLake View Post
      those muffin pans are something, just wondering what your recipe for the sauce is?
      sounds fair

      i would like the recipe too!
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

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      • #4
        Re: Have lots of sauce to freeze? Then here's a tip...

        Momo,

        Cool idea!

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        • #5
          Re: Have lots of sauce to freeze? Then here's a tip...

          Ah yes, the secret sauce recipe. I have tried the San Marzano tomato recipe. I have tried the, "just some tomato, pepper, and salt" recipe. I don't know. Maybe it's just me, but those tomatoes and plain recipes are just too bland for me. I need some kick and punch... and so here it is. Try it and let me know if you like it.

          Pizza Sauce

          1 ea 15 oz. can Hunt's tomato sauce
          1 ea 6 oz can Hunt's tomato paste
          3/4 tsp salt
          2 tsp sugar
          2 tsp black pepper (I use fine ground Malabar black pepper from Costco)
          1/4 tsp crushed red pepper (optional kick)
          1/2 tsp granulated garlic
          1 tsp basil
          1/2 tsp oregano
          1/2 tsp crushed fennel

          This sauce is not cooked. Just be sure to crush your basil and oregano a bit in the palm of your hand to release the flavors. Also, be sure and let it sit overnight to let the flavors develop.

          If I have left over sauce from my frozen sauce cone, I will keep it in a small dipping dish and dip my crust in it. No sauce goes to waste.

          Enjoy...

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          • #6
            Re: Have lots of sauce to freeze? Then here's a tip...

            I resist putting my tomatoes in the fridge, 'cause it is detrimental to their taste (at least that's what I've heard/read many times). I freeze my excess tomatoes from summer harvest, but only use them for pasta sauces once I thaw them.

            I like your idea about simplifiying the portions. I'd just hate to take good/great tomatoes and ruin them by putting them in the freezer. Maybe the leftovers. (?)
            GJBingham
            -----------------------------------
            Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

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