- I was wondering if you could
help/advise me. Sometimes when I make chili my tomatoes have a metallic
taste to them. I use fresh tomatoes. I put them in the broiler for a few
minutes until the skin breaks, then peel them, dice them and put them in
the pan with the rest of my ingredients and simmer for an hour or so. I
broil my salsa tomatoes also, so that I can peel them, and they never
have a metallic taste to them. Am I simmering them too long? In the
wrong pan? Any help/advice would be greatly appreciated!!!!
- I use fresh tomatoes when I make salsa
or chili. Approximately how long should I cook my chili so that I don't
over cook my tomatoes. - L. Glass (2/04/02)
- The metallic taste usually comes as a
result from overcooking tomatoes. Cheaper brands of canned crushed
tomatoes, sauce, or paste often have this taste. Use top quality whole
canned peeled tomatoes. Crush, chop, or make into sauce yourself.
- It's hard to say how long you should
cook chili. A tip that I do to cut down the acid from the tomatoes in
chili, as to add some molasses, honey, or sugar. Start with 1 tablespoon
at a time and taste to adjust. You don't want it to get sweet. I've done
this for years. I've even won chili cook-off contests doing this. Give
it a try.
NOTE: I also add some molasses, honey, or
sugar to spaghetti sauce.