"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 10-06-2010, 12:30 AM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
Quote:
Originally Posted by msmofet View Post
It may also be growing bacteria.
well, possibly, but on such a small scale it probably would take a team of scientists to find it. it certainly wouldn't grow on hot tomato sauce because of it's acidic nature.

just about any sauce is safe when heated then covered for an hour.

i think the servsafe minumums are two hours outside of the "safe temp" range.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 10-06-2010, 06:32 AM   #12
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
making tomato paste if cooking that long
__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 10-06-2010, 02:27 PM   #13
Sous Chef
 
Join Date: Aug 2006
Posts: 863
Yeah, id say cover it.

Also, simmering it until it is the consistency you want, rather than for over 6 hours is an option. This is what I do.

Mel
Mel! is offline   Reply With Quote
Old 10-06-2010, 02:30 PM   #14
Sous Chef
 
Join Date: Aug 2006
Posts: 863
Quote:
Originally Posted by DaveSoMD View Post
Normally you simmer to reduce the liquid and concentrate the flavors and ingredients.
I agree with this. Another way to enhance the flavours, is to leave the sauce in the fridge over night. I always do this with curries, for example.
Mel! is offline   Reply With Quote
Old 10-06-2010, 02:35 PM   #15
Sous Chef
 
Join Date: Aug 2006
Posts: 863
Quote:
Originally Posted by Andy M. View Post
What do you think this accomplishes?
It is a great way to get jams and chutneys to the right consistency. It helps carmelize them more. If they are left on the heat too long they get burnt. If too short, they dont carmelise enough. So, the on, off, on, off... fixes prevents these problems. It best to let them just cool down, rather than get cold though. Otherwise they are difficult to stirr, and they should be stirred after every heating.
__________________

Mel! is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.