Comments on: How to Make Spanish Style Sardines and Sardines in Tomato Sauce http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html Entrepreneurs' investment tips and livelihood resources Sun, 21 Mar 2010 05:31:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Martin R, Clores http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-31193 Martin R, Clores Sat, 26 Dec 2009 09:32:45 +0000 http://www.mixph.com/?p=194#comment-31193 Hi just wanna ask if any kind of glass jar can be used as container for sardines. Will this really stand against extreme heat and pressure( remember sardines will be cooked in a pressure cooker) Hi just wanna ask if any kind of glass jar can be used as container for sardines. Will this really stand against extreme heat and pressure( remember sardines will be cooked in a pressure cooker)

]]> By: alex http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-30663 alex Thu, 26 Nov 2009 02:22:21 +0000 http://www.mixph.com/?p=194#comment-30663 can cooking oil be a substitute for olive oil in making spanish sardines can cooking oil be a substitute for olive oil in making spanish sardines

]]> By: JPBaldia http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-28930 JPBaldia Tue, 22 Sep 2009 00:37:20 +0000 http://www.mixph.com/?p=194#comment-28930 Mr. Bong C. In this recipe, the fish is not cooked prior to canning/bottling. Pressure cooking the fish in the can/bottle for 1 hour at 121psi will be more than sufficient to cook the fish, soften the bones and preserving the sardines. for several months. Mr. Bong C.

In this recipe, the fish is not cooked prior to canning/bottling. Pressure cooking the fish in the can/bottle for 1 hour at 121psi will be more than sufficient to cook the fish, soften the bones and preserving the sardines. for several months.

]]> By: thuy http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-28923 thuy Mon, 21 Sep 2009 14:37:01 +0000 http://www.mixph.com/?p=194#comment-28923 Bong C, The sardines before being put into the bottles are already cooked. So you can check it beforehand. There's temperature level that needs to be attained, cooking time and cooking vessel to make sure the bones are already cooked. tiger_thuy@yahoo.com Bong C,

The sardines before being put into the bottles are already cooked. So you can check it beforehand.

There’s temperature level that needs to be attained, cooking time and cooking vessel to make sure the bones are already cooked.

tiger_thuy@yahoo.com

]]> By: janecajuguiran http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-28915 janecajuguiran Mon, 21 Sep 2009 12:25:40 +0000 http://www.mixph.com/?p=194#comment-28915 Leo, yes it is. sorry for the delayed reply. Leo, yes it is. sorry for the delayed reply.

]]> By: lina sienes http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-26339 lina sienes Sun, 26 Jul 2009 00:07:29 +0000 http://www.mixph.com/?p=194#comment-26339 Sir, ask ko lang kung anong brand ng corn oil, imported man o lokal na pinakamura. Thank you and more power. Lina T.S. Sir, ask ko lang kung anong brand ng corn oil, imported man o lokal na pinakamura. Thank you and more power.

Lina T.S.

]]> By: la fleur http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-1#comment-22767 la fleur Fri, 22 May 2009 02:42:52 +0000 http://www.mixph.com/?p=194#comment-22767 making sardines is an art of perfection. if you over done it. it will over cooked. if its not done well, it will become poison. it cannot be done by simply " see and tell your cooker" I dont know.... maybe somebody have the exact knowledge to share to us the exact thing on doing it. we need gauges to count the pressure. but i dont know where to find it..... making sardines is an art of perfection.
if you over done it.
it will over cooked.
if its not done well,
it will become poison.
it cannot be done by simply ” see and tell your cooker”
I dont know…. maybe somebody have the exact knowledge to share to us the exact thing on doing it.

we need gauges to count the pressure.

but i dont know where to find it…..

]]> By: la fleur http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-1#comment-22765 la fleur Fri, 22 May 2009 02:38:25 +0000 http://www.mixph.com/?p=194#comment-22765 yes somebody tell us more about this exhaust thing….. its not quite clear….. yes, how would we know. I been to lot of store asking for a thermometer to messure the temp of the cooker, but it sounds funny right. TEMP? its a pressure cooker. we are dealing pressure here. PSI. so I look for a pressure guage, but where to find it. some body help.... yes somebody tell us more about this exhaust thing…..

its not quite clear…..

yes, how would we know.

I been to lot of store asking for a thermometer to messure the temp of the cooker, but it sounds funny right.

TEMP?

its a pressure cooker.

we are dealing pressure here.

PSI.

so I look for a pressure guage, but where to find it.

some body help….

]]> By: la fleur http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-1#comment-22763 la fleur Fri, 22 May 2009 02:34:06 +0000 http://www.mixph.com/?p=194#comment-22763 yes i understand your point, but you dont see the larger picture. In my opinion : making the sardine inside the bottle is the best way since we need a more tasty food. if you bottled it and cured it for 2 weeks in the cabinet, it will produce the best result. so when you cook it direct inside the Pressure cooker its ok, but the taste of the cook fish is not quite same as of the bottled ones. yes i understand your point, but you dont see the larger picture.

In my opinion :

making the sardine inside the bottle is the best way since we need a more tasty food. if you bottled it and cured it for 2 weeks in the cabinet, it will produce the best result.

so when you cook it direct inside the Pressure cooker its ok, but the taste of the cook fish is not quite same as of the bottled ones.

]]> By: Leo http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-22470 Leo Mon, 18 May 2009 07:37:24 +0000 http://www.mixph.com/?p=194#comment-22470 @janecajuguiran, is it www.henysison.com ? @janecajuguiran, is it http://www.henysison.com ?

]]> By: janecajuguiran http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-22440 janecajuguiran Sun, 17 May 2009 14:01:27 +0000 http://www.mixph.com/?p=194#comment-22440 I learned that henny sison holds trainings on fish and seafood processing. Check out their website. I learned that henny sison holds trainings on fish and seafood processing. Check out their website.

]]> By: Leo http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-21404 Leo Tue, 28 Apr 2009 06:25:46 +0000 http://www.mixph.com/?p=194#comment-21404 @paolo, in as much as i want to answer all your questions, the problem is, i’m also have limited knowledge with this one. i think the next best step is to attend seminar for full hands-on experience. trc, nego-skwela and ultima entrepinoy is regularly conducting seminars like this. you can reach them at: http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html @paolo, in as much as i want to answer all your questions, the problem is, i’m also have limited knowledge with this one. i think the next best step is to attend seminar for full hands-on experience. trc, nego-skwela and ultima entrepinoy is regularly conducting seminars like this. you can reach them at:
http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html

]]> By: loaps http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-21399 loaps Tue, 28 Apr 2009 04:32:28 +0000 http://www.mixph.com/?p=194#comment-21399 hello anybody knows how to communicate with LEO, maybe via private e mail. I have a lot of clarifications regarding bottled sardines processing. please help. hello anybody knows how to communicate with LEO,
maybe via private e mail. I have a lot of clarifications regarding bottled sardines processing.

please help.

]]> By: paolo http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-21278 paolo Mon, 27 Apr 2009 03:27:17 +0000 http://www.mixph.com/?p=194#comment-21278 sir leo pls give me your e mail address, I have a lot of questions regarding the process of making bottled sardines. It seems that most questions posted here are not quite answered enough. sir leo pls give me your e mail address, I have a lot of questions regarding the process of making bottled sardines.

It seems that most questions posted here are not quite answered enough.

]]> By: Bong C. http://www.mixph.com/2006/11/how-to-make-spanish-style-sardines-and-sardines-in-tomato-sauce.html/comment-page-2#comment-14495 Bong C. Fri, 23 Jan 2009 03:47:09 +0000 http://www.mixph.com/?p=194#comment-14495 Sir, papaano ba malaman kung luto na ang sardines sa loob ng bote. bubuksan ko ba at titikman para malaman kung malambot na ang tinik? Sir, papaano ba malaman kung luto na ang sardines sa loob ng bote. bubuksan ko ba at titikman para malaman kung malambot na ang tinik?

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