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Old 10-05-2010, 11:30 PM   #11
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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.

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Old 10-06-2010, 05:32 AM   #12
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making tomato paste if cooking that long

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Old 10-06-2010, 01:27 PM   #13
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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.

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Old 10-06-2010, 01:30 PM   #14
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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.
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Old 10-06-2010, 01:35 PM   #15
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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.

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