Thank you for another lovely post. Very enlightening as you have used differently to how I thought you would which is super. More ideas brimming as a result. I think this is going to be particularly useful for myself and OH at home and also when he goes fishing. As a result of your Rumtopf post, (I make this every year in any event) I have bought yet another Rumtopf pot that was in our local charity shop for £2.50. Could not leave it at that price. Always interested in any kind of preserving techniques and recipes you have to share. Keep up the good work the pair of you. Take care Tricia
Thank you so much Tricia. I'm really flattered. If you would like another application we add the powder to the breadmaking ingredients to make a lovely tomato loaf. It's wonderful with cheese.
@@EnglishCountryLife Ooh that sounds gorgeous. We eat a lot of tomatoes and cheese - strong cheddar in particular but love any kind of cheese (it seems to be a family mainstay or go to when we are peckish). Take care and thank you Tricia
Had a go at this after Hugh's video, did the same as you Fiona but in our mickey mouse dehydrator...we aspire to an Excaliber one day :-) If the powder is not completely dry it will clump together, so we spread it out on parchment paper in a low oven for an hour or so to finish drying it. Great vid' Fiona, thanks for sharing it with us. ATB Rob.
Thanks for this Fiona & Hugh, I've been drying tomato skins since watching the earlier video. Great to see the product rehydrated and used. It will soon replace tomato puree i feel. You have mentioned specific ratios for rehydration of this sacrosanct or a guide?
Just a guide. It's different depending on the type of tomato and what you want to use it for. The best advice would be start with a little and gradually add more until you are happy. The proportions I talk about are what we've found work for us.
I have made many vegetables into powder, even beef jerky and even left over cooked out bones into bone meal for the garden. My method of grinding into powder is a corn grinder. It makes a very good flour and actually can be used to grind herbs and roots. Thanks for your videos. I enjoy them very much. Joe in PA, across the puddle
@@EnglishCountryLife I have a little video on my corn grinder on my channel. Mine is quite rare. It was made in South America someplace. The same design is a Chinese knockoff. You may see them on ebay. All these heavy duty kitchen type appliances were made by the thousands by Landers Frary & Clark in the states back in the 18th and early 19th century and they are still available, but at a much higher price than the knockoffs.
Brilliant thankyou. I think that's far better than canning it. Better space saving and nutritional preservation too. I worry about canning and loosing nutrition..
I think it's better too. I think it's just one if those methods that seems like it should be obvious but it's really not and even if it were, it's not always obvious how to use it.
I'll add it to the list we make lots of them but we probably should have filmed more of them during summer. Rest assured we will publish some although it might be next season, sorry!
English Country Life Don’t apologise, I will be here. Following along again next year, so it’s not a problem. I am new to growing food this year and during the lockdown I have been preparing my new allotment, ready for next season. Prior to this I was unable to keep a cactus alive 😂. But with your help, I am learning. And I am getting into food preservation too, and hoping that I can successfully grow enough food that will feed my family into the winter...... Well that’s my plan 😂. Let’s hope it works 🤞🏼😃 x
It will & you will get better as the years go by! It's a perfect time right now to be planting shallots for next year's pickled onions 😉 Hugh ua-cam.com/video/Siy0KUtrlIQ/v-deo.html
Firstly thank you for your video, ive recently made a load of tomato powder and was looking for ways to use it so this has been great. Secondly....do you make jerky? Would love to see a video on how to do it if you do. Thanks in advance. Sali.
Hi Sali, Hugh here. We do indeed make jerky, venison and beef generally. We do several varieties but the maple chilli is universally popular. We could add it to the list of videos to make if you would like?
@@EnglishCountryLife Hi Hugh, thanks for your reply....yes please, that would be great if you could. I have been meaning to make it for a while and maple chilli sounds delicious! I look forward to trying it.
This is a wonderful idea. We played around with it last season but didn’t have a dehydrator so it was a tedious process with the oven. Now that we have a dehydrator I’m keen to try this. Such a great space saver and a better idea than tomato paste. Thank you! Any ideas for green tomatoes other than chutney? Love your videos. 😊
English Country Life yes indeed they are. We’re fortunate to have a long growing season here but if we don’t get them in early enough....well...you know how it goes!
To make puree yes. Mix with dried oregano, onion & garlic powders for instant pizza toppings. Put into bread mix for tomato loaf. Use to thicken chilli or Bolognese.....
GREAT IDEA, GREAT VID/INFO, THE PIZZA LOOKED DELISH,
Thank you 😊
Thanks for following up! I love that you demonstrated using the product in addition to how to make it - and your pizza looks amazing!
We love the ideas from subscribers 😁
The pizza was delicious too!
I love tomato powder! Thanks for the recipes! ❤️🍷
You've made me smile. Thanks Lisa
Good job my cousin daughter 😏⚘
Thank you
Thank you for another lovely post. Very enlightening as you have used differently to how I thought you would which is super. More ideas brimming as a result. I think this is going to be particularly useful for myself and OH at home and also when he goes fishing. As a result of your Rumtopf post, (I make this every year in any event) I have bought yet another Rumtopf pot that was in our local charity shop for £2.50. Could not leave it at that price. Always interested in any kind of preserving techniques and recipes you have to share. Keep up the good work the pair of you. Take care Tricia
Thank you so much Tricia. I'm really flattered.
If you would like another application we add the powder to the breadmaking ingredients to make a lovely tomato loaf. It's wonderful with cheese.
@@EnglishCountryLife Ooh that sounds gorgeous. We eat a lot of tomatoes and cheese - strong cheddar in particular but love any kind of cheese (it seems to be a family mainstay or go to when we are peckish). Take care and thank you Tricia
Had a go at this after Hugh's video, did the same as you Fiona but in our mickey mouse dehydrator...we aspire to an Excaliber one day :-)
If the powder is not completely dry it will clump together, so we spread it out on parchment paper in a low oven for an hour or so to finish drying it.
Great vid' Fiona, thanks for sharing it with us. ATB Rob.
You're very welcome Rob
Thanks for this Fiona & Hugh, I've been drying tomato skins since watching the earlier video. Great to see the product rehydrated and used. It will soon replace tomato puree i feel.
You have mentioned specific ratios for rehydration of this sacrosanct or a guide?
Just a guide. It's different depending on the type of tomato and what you want to use it for. The best advice would be start with a little and gradually add more until you are happy. The proportions I talk about are what we've found work for us.
I have made many vegetables into powder, even beef jerky and even left over cooked out bones into bone meal for the garden. My method of grinding into powder is a corn grinder. It makes a very good flour and actually can be used to grind herbs and roots. Thanks for your videos. I enjoy them very much. Joe in PA, across the puddle
(Hugh here) Tell me more about corn grinders, I don't think we have them in the UK, are they like a grain mill?
@@EnglishCountryLife I have a little video on my corn grinder on my channel. Mine is quite rare. It was made in South America someplace. The same design is a Chinese knockoff. You may see them on ebay. All these heavy duty kitchen type appliances were made by the thousands by Landers Frary & Clark in the states back in the 18th and early 19th century and they are still available, but at a much higher price than the knockoffs.
@@EnglishCountryLife The video is on my other channel. ua-cam.com/video/N3IZb5EBgCM/v-deo.html
Thank you! I will look tonight!
Brilliant thankyou. I think that's far better than canning it. Better space saving and nutritional preservation too. I worry about canning and loosing nutrition..
I think it's better too. I think it's just one if those methods that seems like it should be obvious but it's really not and even if it were, it's not always obvious how to use it.
Amazing, thank you. I really like your preserving methods and recipes, and would love to see some chutney recipe ideas that can be preserved. 😋
I'll add it to the list we make lots of them but we probably should have filmed more of them during summer. Rest assured we will publish some although it might be next season, sorry!
English Country Life Don’t apologise, I will be here. Following along again next year, so it’s not a problem. I am new to growing food this year and during the lockdown I have been preparing my new allotment, ready for next season. Prior to this I was unable to keep a cactus alive 😂. But with your help, I am learning. And I am getting into food preservation too, and hoping that I can successfully grow enough food that will feed my family into the winter...... Well that’s my plan 😂. Let’s hope it works 🤞🏼😃 x
It will & you will get better as the years go by!
It's a perfect time right now to be planting shallots for next year's pickled onions 😉
Hugh
ua-cam.com/video/Siy0KUtrlIQ/v-deo.html
Firstly thank you for your video, ive recently made a load of tomato powder and was looking for ways to use it so this has been great. Secondly....do you make jerky? Would love to see a video on how to do it if you do. Thanks in advance. Sali.
Hi Sali, Hugh here. We do indeed make jerky, venison and beef generally. We do several varieties but the maple chilli is universally popular. We could add it to the list of videos to make if you would like?
@@EnglishCountryLife Hi Hugh, thanks for your reply....yes please, that would be great if you could. I have been meaning to make it for a while and maple chilli sounds delicious! I look forward to trying it.
@@salidavies1702 It will probably be in Winter Sali as we have quite a list to do, but it's on the list! Hugh
@@EnglishCountryLife No problem at all, yes its a busy time of year so through the winter will be great. Thanks Hugh.
This is a wonderful idea. We played around with it last season but didn’t have a dehydrator so it was a tedious process with the oven. Now that we have a dehydrator I’m keen to try this. Such a great space saver and a better idea than tomato paste. Thank you! Any ideas for green tomatoes other than chutney? Love your videos. 😊
Hi guys 🙂,
We tend to ripen off green tomatoes in a bag with a banana, but they are always a challenge
Hugh
English Country Life yes indeed they are. We’re fortunate to have a long growing season here but if we don’t get them in early enough....well...you know how it goes!
@@geoffanddebshipton6797 Sometimes unfortunately there are other more important things that have to be done. We know exactly how it goes!
Hot water on the powder???
To make puree yes. Mix with dried oregano, onion & garlic powders for instant pizza toppings. Put into bread mix for tomato loaf. Use to thicken chilli or Bolognese.....
do you know the making chicken meat into salami ?
It's not something we have tried to make so we don't have a video on it. Sorry