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Freezing Roma tomato sauce - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Freezing Roma tomato sauce

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  • Freezing Roma tomato sauce

    I made a great sauce recently (process kindly provided by kiwipete) and had a fair bit left over that I wanted to store. I was advised to go down the preserving path but I didn't have any bottles available so opted to freeze the excess. Last night I decided to thaw some of for use on a pizza. Once it has thawed I noted that the water and sauce had completely separated and I used some paper towel to absorb the excess water. Even so it didn't return to it's original consistency and I was wondering what I should do with the rest of the frozen sauce.

    Perhaps it would be worth reducing it on a low heat to see how that turns out. Maybe freezing just kills the tomato sauce and it isn't worth trying to resurrect? Anyone had any experience bringing frozen sauce back to life?
    / Rossco
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