Question for you chefs

[fishinphyl]

I want to know if you can sub. tomato soup for tomato sauce in recipes. Seems like I always have the one that is not called for in the recipe I am using.

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Phyl

[Guest]

I make those substitutions all the time and no one seems to care -- but, perhaps they are (1) without taste, or (2) happy not to be doing the cooking.

Take note, however, of the high sodium content in most canned soup. For me that's a no-no (so says the doc).

[fishinphyl]

Clayton: I know what you mean - if you get food cooked for you around here do not complain or it might not happen again! Fortunately my husband will eat anything but liver. I do avoid salt but if there is a choice of supper with some salt or no supper it seems like the salt wins. I have been subbing like you do and sometimes add a little of some spice depending on what I am cooking.

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Phyl

[Guest]

I agree that substitutions can often be made, creativity in the kitchen is what makes cooking fun for me. I love the challenge of opening the cupboard, and then letting my mind loose on the ingredients at hand to come up with something I am proud to serve to my family or guests. As far as tomato sauce/soup, I would have to say that it would depend on the particular recipe. When you think of how tomato soup is made, it basically starts with a tomato puree and then adds salt, sugar, and seasonings, so I would recommend keeping that in mind. I use most recipes as just guidelines or suggestions for what I may want to create. As far as salt, its most important use is for balancing an enhancing the flavors in a dish, Start out with just a pinch, taste and adjust if necessary. There are alot of creative ideas for substituting high sodium ingredients for those with a lower content. An intenet search with low sodium/salt recipes will reveal a wealth of ideas. Also healthy heart type recipes often provide guidelines for reducing sodium, good luck!

[fishinphyl]

I also cook with the hunt the cupboards techinque. My problem is being I don't like onions I always add spices until it tastes good. Then when it is really good I have no idea what I put in it! I know - write it down - yeah right! That would take a brain

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Phyl

[Guest]

I don't suggest writing anything down, I think that when a dish turns out a little different each time, it is always for the better, as it is our collective experience with food that makes good cooks. Cookbooks and recipes are great for general guidelines, but it is the "chef's touch" that truly make for great dining. If you have any specific questions regarding a specific dish, be sure to post them, and I am sure that I and the rest of the gang would be happy to express our opinions, (coldone raises his wine glass and toasts "to good cooking and to those brave enough to eat it")

[This message has been edited by coldone (edited 07-20-2002).]