Stewed Tomatoes Vs. Diced
Chefs--novice and professional--have been cooking with tomatoes for centuries. With dozens of ways to prepare tomatoes, knowing the difference between stewing and dicing is important. Does this Spark an idea?
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Definition of Dicing
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To dice means to "cut into uniform cubes," according to "The Elements of Cooking."
Tomatoes can be diced in large chunks--3/4 inch square to the Culinary Institute of America's specifications--or smaller based on the recipe.
The classic cookbook, "The Joy of Cooking," notes that when you use fresh tomatoes in cooking, "their juiciness is seldom an asset." Dicing involves coring the tomato, removing the seeds and juice, and cutting the flesh into smaller pieces.
Definition of Stewing
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Stewing refers to a "moist heat cooking method" that's used to tenderize tomatoes and preserve their juice, according to "The Elements of Cooking".
To stew, remove the skins and quarter the tomatoes, placing in a pot over low heat. Cook, stirring frequently for 10 to 20 minutes until soft. -
Uses of Diced Tomatoes
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Diced tomatoes are found in many recipes, including salsa, chili, pasta dishes, garnishes, salads, soups and omelets.
Uses of Stewed Tomatoes
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Many of the Food Network's online recipes pair stewed tomatoes with other vegetables, such as green beans, squash and okra. PreserveFood.com recommends using stewed tomatoes in "soup all by themselves, or added to goulashes, spaghetti sauces, vegetable soups and roasts."
Canned Options
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If fresh tomatoes are out of season or to save preparation time, canned varieties of diced and stewed tomatoes are widely available.
The Food Network's Canned Tomato Guide says that canned diced tomatoes are "generally tomato chunks packed in tomato juice" while the stewed versions are "cooked and then canned, usually with other seasonings and sugar added."
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Comments
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michigandaisy
Oct 20, 2009
Great article !!!
