July 29, 2016 | #226 |
Tomatovillian™
Join Date: Mar 2016
Location: Zone 6
Posts: 28
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Thanks, that's great news. Was hoping they would since much cheaper than specialty grinders. I'll start the search for a sale or high powered used one.
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July 29, 2016 | #227 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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Quote:
I de-seed the peppers as much as I can in I want to de-seed them. They go in a food processor then to the blender then to a modified burr-mill type coffee grinder. It is a Cuisinart flat burr mill. I took it apart and shimmed up one of the plates so it runs about 3 thousands or so off the other plate at the finest grind. I run my powder through this and sift it in a fine sifter. What goes through the sifter I put in the jar. What doesn't goes back into the grinder. You can buy these sifters of different meshes on line. This is how they do it in the industry they sift it and regrind. My little sifter just happens to be a KitchenAid strainer. You cant make a fine powder without sifters. On a budget you can use nylon stockings for a very fine powder. Worth Last edited by Worth1; July 29, 2016 at 02:56 PM. |
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August 8, 2016 | #228 |
Tomatovillian™
Join Date: Mar 2016
Location: Zone 6
Posts: 28
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Your stuff must come out as fine as store bought paprika. I'm not gonna be that particular at the moment haaaa.
I found a 600 watt GE blender at the Goodwill for 8 bucks that did a great job on the first batch of tomatoes though it. Absolute fine powder (by my standards) in a few seconds. I'm not sure why it never occurred to me to use a basic blender. Took me like one minute to do what used to take me a half hour with the coffee grinder. |
August 8, 2016 | #229 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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Quote:
The last batch of powder I made I just kept going back into the burr mill grinder. One time I spent a lot of time to make the fine sifted powder only to have something fall out of a cupboard hit the bowl flipped it off the counter and onto the floor. Powder went everywhere and the bowl broke. All that work only to sweep it up and throw it away. About a pounds worth. Worth |
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August 8, 2016 | #230 |
Tomatovillian™
Join Date: Nov 2012
Location: NJ, zone 7
Posts: 3,162
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Just bookmarking it, so I can read from the start.
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Ella God comes along and says, "I think I'm going to create THE tomato!” |
August 12, 2016 | #231 |
Tomatovillian™
Join Date: May 2016
Location: Washington State
Posts: 240
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I've been dehydrating everything this year (my year with no canning), I just found out about tomato powder, so all of my tomatoes are getting powdered (the ones that aren't going into the freezer as sauce).
I use this: https://www.amazon.com/Farberware-Si.../dp/B00FN3HTGW It works like a magic bullet, but is cheaper. You can get them for under $20 at walmart. I was going to use my food processor for tomato powder, but it doesn't really work, so I threw them in this little thing and it grinds them right up, no problem. I can fit 4 dehydrator trays full of Juliet tomatoes in the large cup the blender comes with and it grinds it to about a half a cup of powder. |
September 19, 2016 | #232 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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Here's some stuff going into the dehydrator, and the finished tomatoes. The green chile is Sandia that has been roasted and pealed. They will be made into powder. I'm still deciding what to do with the tomatoes.
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September 19, 2016 | #233 |
Tomatovillian™
Join Date: Nov 2012
Location: NJ, zone 7
Posts: 3,162
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We use dry tomatoes as a snack. Love it.
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Ella God comes along and says, "I think I'm going to create THE tomato!” |
September 19, 2016 | #234 |
Tomatovillian™
Join Date: Dec 2011
Location: Vermont
Posts: 1,001
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Dried tomatoes are one of my market staples. We snip some onto a salad, we toss a handful into a sauce to thicken it up, and soaking some in warm water briefly (10 minutes or so) and making a pizza with them instead of a sauce is the best pizza ever!
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers |
September 19, 2016 | #235 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Wow, nice! Can you tell me what varieties those tomatoes are?
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Corona~Barb Now an Oregon gal |
September 19, 2016 | #236 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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The peppers look like bull frog skins.
Worth |
September 19, 2016 | #237 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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The tomatoes are Stupice, Sunrise Bumblebee, Lucky Tiger, Orange Caprice, Red Bumblebee Hybrid and Red Tiger Hybrid, and Green Bumblebee F4 (all but the Stupice are from Fred at Artisan Seeds.
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September 19, 2016 | #238 | |
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Quote:
I buy most of my spices in the big jars at Sams Club. They have a really good selection of name brand spices. I've been hoping to see tomato powder in their selection, but I haven't seen it yet. Maybe some day they will include it on their shelves. I like to cook with tomato flavors a lot. I have to be careful because strong tomato flavors give my wife bad acid indigestion. I cooked a really big pot of pinto beans yesterday to freeze in small containers for easy meals. While cooking my beans, I was wishing I had some tomato powder to cook in the beans. I've never tried tomato in my pinto beans, but it sounds good. Ted Last edited by tedln; September 19, 2016 at 08:33 PM. |
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September 20, 2016 | #239 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Ted you mean to say you have never had tomatoes of any kind in pinto beans?
I bet a powder made up of tomatoes and chilies would be good. Has anybody tasted tomato powder? Worth |
September 20, 2016 | #240 | |
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Quote:
Ted |
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