Cooking questions! Some American/Canadian translation help please!

[tokugawa]

Are there any cooking experts out there?

I plan on doing some experimental cooking this weekend. So I would like some advice on the following:

1.) Where in Vancouver can I get some nice fresh Italian Sausage? Is there a butcher/meat shop someone can recommend?
2.) A recipe requires a half cup of 'Heavy Cream', which I believe is popular in the US. In Canada what is the equivalent to 'Heavy Cream'? Would that be 'Whipping Cream'?
3.) A recipe requires a can of 'Tomato Puree', which I believe is also popular in the US. Last time I was at a Safeway or something like that, I saw 'Tomato Sauce', 'Tomato Paste', 'Crushed Tomatoes' , 'Diced Tomatoes' and 'Whole Tomatoes'. Is 'Tomato Puree' similar to 'Crushed Tomatoes' or should I try an Italian grocery store?

Anyway, any help would be much appreciated.

 

[PlayfulAlex]

Maybe expert is a bit of a stretch, but I think I can answer your questions:

1) Try Santa Barbara Market at 1322 Commercial Drive; if they don't have it, they'll likely know where you can find it.

2) Yes, Whipping Cream will substitute nicely for Heavy Cream.

3) Not exactly any of the above...mix Tomato Paste with Tomato Sauce for the closest approximation... http://community.cookinglight.com/showthread.php?t=32204

Bon appétit! :nod:

 

[cherise]

i agree with alex on points one and two , however i simply dilute tomato paste with a touch of water . depending on the dish the seasonings in canned spaghetti sauce might alter the taste

 

[tokugawa]

Maybe expert is a bit of a stretch, but I think I can answer your questions:

1) Try Santa Barbara Market at 1322 Commercial Drive; if they don't have it, they'll likely know where you can find it.

2) Yes, Whipping Cream will substitute nicely for Heavy Cream.

3) Not exactly any of the above...mix Tomato Paste with Tomato Sauce for the closest approximation... http://community.cookinglight.com/showthread.php?t=32204

Bon appétit! :nod:

Thanks for the advice. Question though. Doesn't Tomato Sauce already contain spices and such, which 'Tomato Puree' doesn't have? Have you tried that combination? Does it work?

 

[the old maxx50]

I thought tomato puree was cooked and mashed tomato ,put through a strainer to get the seeds and the skin out .. You could do the same with any caned whole tomato

 

[cherise]

what did you google this or something if not im terribly impressed

The Best Tomatoes to use for that are Roma type Italian Plum tomato (very popular in North America). Extremely flavorful for a sauce or for canning.

Pomodorino del Piennolo del Vesuvio. Five different varieties have traditionally been used to make these "hanging" tomatoes. They are Fiaschella, Lampadina, Patanara, Principe Borghese, and Re Umberto.

Other tomatoes that originated in Italy include San Marzano, Borgo Cellano, Christopher Columbus, Costoluto Genovese, and Italian Pear.

These tomatoes are characterized by relatively intense flavor compared to varieties typically grown elsewhere

 

[PlayfulAlex]

Hmmmmm, BJohn, do I detect a little Italian in there somewhere? :nod:

 

[blazejowski]

Hmmmmm, BJohn, do I detect a little Italian in there somewhere? :nod:

 

[PlayfulAlex]

Nice one (the other BJ)...

 

[Gentle-man]

Thanks for the advice. Question though. Doesn't Tomato Sauce already contain spices and such, which 'Tomato Puree' doesn't have? Have you tried that combination? Does it work?

Use fresh herbs, don't rely on what's already in the sauce.

I think his concern could be from the other perspective... not that it would be a shortcut to not use herbs and rely on those in the sauce, but that if the recipe calls for puree and you sub with something that has more herbs, you can taint the foundation of your dish... And if so it is a valid concern. Tomato puree should not have additional herbs or spices. Herbs also should not be cooked long. Unlike spices the flavour of herbs greatly suffers from heat. Whether fresh or dried, they are best added towards the end of the cooking process.

 

[blazejowski]

Nice one (the other BJ)...

There can be only one!!!!!