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Old 05-30-2011, 08:17 AM   #1
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ISO help w/spaghetti sauce in pressure cooker

I would like to know if someone has tips on how to avoid burning spaghetti sauce in a pressure cooker? Thanks


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Old 05-30-2011, 09:17 AM   #2
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Personally, I wouldn't cook spaghetti sauce, or any other sauce, in a pressure cooker. The original intent of a pressure cooker is to decrease cooking time and make tender tough cuts of meat. High altitude cooking (braising, for instance), almost demands the use of a pressure cooker for select meats (usually roasts) and stews.

In my experience, homemade spaghetti sauce benefits from simple long time simmering on a very low heat with occasional stirring. I don't think using a pressure cooker would gain you anything flavor-wise, but that's just my opinion.

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Old 05-30-2011, 09:39 AM   #3
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I agree with Selkie.

Plus sauce benefits from reduction and concentration of flavors.
Less is not more. More is more and more is fabulous.
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Old 05-30-2011, 09:40 AM   #4
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What Selkie said. I could see using the pressure cooker to can your sauce, but not to make it.
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Old 05-30-2011, 09:44 AM   #5
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You definitely get the concentration of flavors in a PC. I made spaghetti sauce in mine before and in 20 minutes I had sauce that tasted like it had been simmering for hours. I do prefer to make my sauce stovetop though. Probably because I like to fiddle with it while it cooks. I think it was 20 minutes... I know it wasn't longer.
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Old 05-30-2011, 09:48 AM   #6
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Would imagine that a PC doesn't help thicken the sauce.
Is your PC made out of aluminum?
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Old 05-30-2011, 10:00 AM   #7
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Ruffus, Welcome to Dc.
I would not cook Pasta sauce in a pressure cooker.

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Old 05-30-2011, 10:11 AM   #8
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Here's the recipe I loosely followed
Pressure Cooker Spaghetti Sauce Recipe - Pressure Cooker Sausage Pasta Sauces Recipes
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Old 05-30-2011, 10:18 AM   #9
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If I made Grandma Lovulo's sauce in a pressure cooker, she'd be spinning in her grave, and my mother would again be haunting my dreams. She might even make the top of the pressure cooker blow off.

I simmer my meatballs and Italian sausage in my sauce, and I don't think 20 minutes in the pressure cooker could extract and meld the flavours that 2 hours on the stove top will.
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Old 05-30-2011, 10:21 AM   #10
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>>sausage pasta sauce

that was my first thought - perhaps it's the meat portion of a recipe that's driving the idea....

there is one trick to achieving lower heat that your burner puts out on the lowest setting - a "flame tamer"

these can be high temp ceramic or metal - I've seen metal wires formed into various patterns that _might_ work with electric burners (but not so much with gas)

you put the plate between the burner and the pot . . .

in the slow simmer method the occasional stir is most helpful in keeping the sauce from 'settling out' - gets thick on the bottom... not sure how that goes in a pressure cooker.

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