We have made a couple of stews, and a chilli in our DO.
All have which have really had a very strong Tomato flavor, even though we added no more tomatoes than usual.
Does Cast Iron draw out the acids from tomatoes?
Good Roads
Brian & Sandi
We have made a couple of stews, and a chilli in our DO.
All have which have really had a very strong Tomato flavor, even though we added no more tomatoes than usual.
Does Cast Iron draw out the acids from tomatoes?
Users browsing this forum: No registered users and 4 guests