"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 08-31-2010, 01:52 AM   #1
Assistant Cook
 
Join Date: Aug 2010
Posts: 37
Simmering sauce...

I've been trying to get a really long simmer (6 hours+) on my San Marzano sauce, but after about 3, all the water boils out and I'm left with overly thick sauce. I've tried adding water but it doesn't "mix" well, and I end up with water and tomatos.

Do I cover it? What do you guys do?

__________________

__________________
GoGreyhounds is offline   Reply With Quote
Old 08-31-2010, 05:53 AM   #2
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Any particular reason you are going for 6+ hours? Normally you simmer to reduce the liquid and concentrate the flavors and ingredients. You can either reduce you time or put on the lid slighlty off the pot to let the steam condence and run back in, but you may still find that you have to stir back in the condensed water again.
__________________

__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 08-31-2010, 10:30 PM   #3
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
seems like way overkill. Things like demi require that kinda time, but not a tomato sauce, imo.

Once a sauce is reduced to the desired consistency, pull it. Only thing I can think off if you are looking for a 6hour label, but done after 3, cut the heat in half?
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 08-31-2010, 10:44 PM   #4
Assistant Cook
 
Join Date: Aug 2010
Posts: 37
I've heard that the longer you let it simmer on low heat, the more the flavors blend and the richer it tastes. Also, what I really like to do is make a decent sized portion and have sauce with both lunch and dinner. So if I make it at noon I'd like it to "last" until dinner, and hopefully get "better". Is that how it works? lol
__________________
GoGreyhounds is offline   Reply With Quote
Old 09-01-2010, 09:15 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
There's a point of no return. If 2 hours of simmering is good, 6 hours isn't three times better.

You're dealing with veggies here. Tomato, onion, etc. They're cooked to death quickly. Make a big batch and freeze it in meal-sized containers for later use.

If you add meats, there is some benefit to cooking longer to extract the flavors from the meats and their bones if any.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-03-2010, 05:52 PM   #6
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
When I'm trying for a long cooking time, I turn the heat off for an hour or so and just let it sit on the burner with the lid on tight. Then, I turn it back on let it come back to a simmer and again turn it off and let it sit on the burner. Kind of like a human crock pot.
__________________
Zhizara is offline   Reply With Quote
Old 09-03-2010, 06:13 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by Zhizara View Post
When I'm trying for a long cooking time, I turn the heat off for an hour or so and just let it sit on the burner with the lid on tight. Then, I turn it back on let it come back to a simmer and again turn it off and let it sit on the burner. Kind of like a human crock pot.
What do you think this accomplishes?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-03-2010, 07:43 PM   #8
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
It lets the flavors steep together without boiling off all the liquid and cooking your vegetables past the mush point.
__________________
Zhizara is offline   Reply With Quote
Old 09-04-2010, 01:17 AM   #9
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,540
Quote:
Originally Posted by Zhizara View Post
It lets the flavors steep together without boiling off all the liquid and cooking your vegetables past the mush point.
It may also be growing bacteria.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 10-06-2010, 12:18 AM   #10
Cook
 
Join Date: Oct 2010
Location: Arizona
Posts: 62
Quote:
Originally Posted by Andy M. View Post
There's a point of no return. If 2 hours of simmering is good, 6 hours isn't three times better.
Well said!

__________________

__________________
Chef Dave 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 10:36 AM.


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