Scattergun2570
Assistant Cook
- Joined
- May 11, 2011
- Messages
- 39
I have heard more than once,that chicken stock is a secret ingredient in making red tomato sauce. Has anyone ever heard this,or anyone who uses stock in the sauce?
you are talking about a meat-flavored tomato sauce? I don't put any protein/amino acid in my tomato sauce, I just use good ripe tomatoes and good strong basil leaves
Every time I put my chicken stock (VooDoo stock) in my tomato sauce Kathleen raves about it. She enjoys it without, but seems to be happier with the sauce when I use the stock.
Errmm.. not a lot... I usually do 1 28oz can and use 2 or three cubes. I freeze some stock so it is ready and do it in an ice cube tray. 2 TBL per cube I believe.
the essence of good tomato sauce comes from the tomatoes. tomatoes have very complex flavors and when cooked correctly, they alone can make the dish so tasteful you don't need to add any meat. I have a spaghetti with tomato and basil recipe that even my meat loving gf likes it. she was disappointed to hear that I'm not putting any meat in the spaghetti but still end up liking it a lot.No,just standard.
the essence of good tomato sauce comes from the tomatoes. tomatoes have very complex flavors and when cooked correctly, they alone can make the dish so tasteful you don't need to add any meat...
do you use homemade stock,or can store bought be used?
I asked him and he said it's just for "normal tomato sauce"No doubt meatless tomato sauces can be delicious. It's not a question of needing to add meat or meat flavors so your sauce will taste good. It's simply another kind of tomato sauce.
I asked him and he said it's just for "normal tomato sauce"