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Old 04-14-2013, 12:17 AM   #11
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Quote:
Originally Posted by pacanis View Post
I've found that when I add the tomatoes it deglazes the pan. There's enough juice in the brands I use. But that's not to say I haven't used wine at times either I've even used a little beef stock. It adds a nice depth to the sauce, much like precooking your meats does.
I bet you do what I do - brown the meat in the pot in which you cook the sauce. I find that the tomatoes deglaze the pan just fine too.

But, I like the idea of rinsing out leftover tomato with wine. No canned tomato for me, so it's rinse jars.
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Old 04-14-2013, 12:54 AM   #12
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I brown my meat too but if you want an hours long cooked taste without the time use a pressure cooker. I have an electric Nesco that I love!
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Old 04-14-2013, 07:26 AM   #13
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Well, thanks for all your answers, much appreciated..... but nobody answered my question about the texture of the meat.

So.....I will have to do two identical pots of spag sauce, one with browning the meat first, the other just adding raw meat to the tomatoes, to find out for myself.

I do understand that browning meat first gives much flavour and colour to a sauce......but it's the texture I'm asking about this time, specifically texture of the meat.

Sometimes I make a no-meat spag sauce, using grated carrots and many diced vegetables, or even occasionally, some dry soy protein for the meat-like texture, but my DH doesn't like soy protein.
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Old 04-14-2013, 08:07 AM   #14
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Originally Posted by Soma View Post
Well, thanks for all your answers, much appreciated..... but nobody answered my question about the texture of the meat.

So.....I will have to do two identical pots of spag sauce, one with browning the meat first, the other just adding raw meat to the tomatoes, to find out for myself.

I do understand that browning meat first gives much flavour and colour to a sauce......but it's the texture I'm asking about this time, specifically texture of the meat.

Sometimes I make a no-meat spag sauce, using grated carrots and many diced vegetables, or even occasionally, some dry soy protein for the meat-like texture, but my DH doesn't like soy protein.
Look at my previous post in this thread. It explains it for you. If you want the all-day-cooked flavor, but more firm meat, brown the meat in a skillet, remove, and place in the fridge. De-glaze the pan with plain water, or add a bit of beef soup base, and add to the sauce. Cook the sauce with everything you want in the sauce, either for several hours in a slow cooker, or 30 minutes in a pressure cooker, and then, just before serving, add the meat back into the sauce.

Alternately, do as above, but only cook the sauce for a half hour after everything is added. Remove to a suitable, sealed container and place in the fridge overnight. Again, add the meat as your reheat the sauce for serving.

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Old 04-14-2013, 08:35 AM   #15
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ok, thanks Chief!....there are so many good ideas for spag sauce now.....wow, think I'll be cooking just spag sauce for awhile yet, hehe.
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Old 04-14-2013, 11:49 AM   #16
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Which texture are you trying to achieve?

When I was a vegetarian and wanted protein in my pasta sauce, I would grind cooked beans, with a meat grinder, and then treat it as though it was very lean ground beef.
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Old 04-14-2013, 11:51 AM   #17
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Whether you brown the meat before putting it in the sauce or put it in raw, it will be soft if you cook it in the sauce afterwards.
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Old 04-14-2013, 12:00 PM   #18
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Originally Posted by taxlady View Post
I bet you do what I do - brown the meat in the pot in which you cook the sauce. I find that the tomatoes deglaze the pan just fine too.

But, I like the idea of rinsing out leftover tomato with wine. No canned tomato for me, so it's rinse jars.
That's exactly what I do
I use a 3.5 qt saute pan. It gives me a nice surface area for cooking the ingredients before I add the tomatoes/sauce.
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Old 04-14-2013, 12:29 PM   #19
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taxlady, I guess the texture I'm looking for is more like cooked porridge.

Andy, I think you're wrong.....if I brown the meat first, it gets hard and crunchy on the outside, and sometimes bits of it stay in clumps which are a bit larger than I'd like, unless I keep smashing them to bits, which I don't want to do.
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Old 04-14-2013, 12:44 PM   #20
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taxlady, I guess the texture I'm looking for is more like cooked porridge.

Andy, I think you're wrong.....if I brown the meat first, it gets hard and crunchy on the outside, and sometimes bits of it stay in clumps which are a bit larger than I'd like, unless I keep smashing them to bits, which I don't want to do.
The meat sauce that comes to mind is Bolognese. I brown the meat in a skillet or dutch oven, but not all the way cooked through, so I can drain the fat. When eating at a restaurant, who knows. They may repurpose leftovers.
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