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Old 06-25-2014, 01:08 PM   #31
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Originally Posted by GotGarlic View Post
Marinara is a very simple sauce that doesn't need to be cooked very long. A pressure cooker is not necessary, and in fact, is overkill. My favorite is Rachael Ray's - takes 10 minutes altogether.

Five-Minute Spicy Marinara Recipe | Rachael Ray Show

And Mario Batali describes it well: Mario Unclogged: Marinara Sauce
I agree with you, usually. That is to say that I like the bright flavor of a young, minimally cooked tomato sauce. The flavors are more individual. I put the sauce into the fridge and let the flavors blend overnight and serve the following evening.

But sometimes, just sometimes, I want that "cooked all day" flavor. That's where the pressure cooker comes in. You can also make great lasagna in a PC. I did it for a PC class that I taught. 15 minutes at pressure was all that was needed.

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Old 06-25-2014, 01:35 PM   #32
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Quote:
Originally Posted by Chief Longwind Of The North View Post
I agree with you, usually. That is to say that I like the bright flavor of a young, minimally cooked tomato sauce. The flavors are more individual. I put the sauce into the fridge and let the flavors blend overnight and serve the following evening.

But sometimes, just sometimes, I want that "cooked all day" flavor. That's where the pressure cooker comes in. You can also make great lasagna in a PC. I did it for a PC class that I taught. 15 minutes at pressure was all that was needed.

Seeeeeeya; Chief Longwind of the North
You're absolutely right that sometimes a minimally cooked tomato sauce is what we want, and sometimes a longer cooked sauce is what we're looking for. It's just that calling this sauce a marinara when it contains meat and is cooked either for a long time conventionally, or in a pressure cooker, is confusing to people.
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Old 06-25-2014, 01:42 PM   #33
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Originally Posted by GotGarlic View Post
You're absolutely right that sometimes a minimally cooked tomato sauce is what we want, and sometimes a longer cooked sauce is what we're looking for. It's just that calling this sauce a marinara when it contains meat and is cooked either for a long time conventionally, or in a pressure cooker, is confusing to people.
Yeh, I admitted the mistake a few posts back. Go ahead and remove the non-marinara ingredients from the sauce. But use the techniques.

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Old 06-25-2014, 01:45 PM   #34
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Quote:
Originally Posted by GotGarlic View Post
Marinara is a very simple sauce that doesn't need to be cooked very long. A pressure cooker is not necessary, and in fact, is overkill. My favorite is Rachael Ray's - takes 10 minutes altogether.

Five-Minute Spicy Marinara Recipe | Rachael Ray Show

And Mario Batali describes it well: Mario Unclogged: Marinara Sauce
I just found an old (Oct 2005) edition of "Cooks Illustrated".
They had an article on canned tomato's.
Seems Mario's recommendation for San Marzano tomato's might not be needed or as important as he makes them sound?

I don't think I ever paid any attention to the canned tomato's. But I do love the "Nina" whole Italian canned tomato's available at Costco.
I think they are packed in tomato puree?
This is the brand I use for marinara.
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Old 06-25-2014, 01:50 PM   #35
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Originally Posted by Roll_Bones View Post
I just found an old (Oct 2005) edition of "Cooks Illustrated".
They had an article on canned tomato's.
Seems Mario's recommendation for San Marzano tomato's might not be needed or as important as he makes them sound?

I don't think I ever paid any attention to the canned tomato's. But I do love the "Nina" whole Italian canned tomato's available at Costco.
I think they are packed in tomato puree?
This is the brand I use for marinara.
Yeah, I'd forgotten about that. I usually get what's on sale. If I go to BJ's, I get Del Monte. I don't think it makes all that much difference, to be honest.
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Old 06-25-2014, 02:54 PM   #36
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Quote:
Originally Posted by Roll_Bones View Post
I just found an old (Oct 2005) edition of "Cooks Illustrated".
They had an article on canned tomato's.
Seems Mario's recommendation for San Marzano tomato's might not be needed or as important as he makes them sound?

I don't think I ever paid any attention to the canned tomato's. But I do love the "Nina" whole Italian canned tomato's available at Costco.
I think they are packed in tomato puree?
This is the brand I use for marinara.
I'll have to pick up some of those canned tomatoes at Costco. Thanks for the tip RB.
About San Marzano's tomatoes, I bit the bullet and paid the over inflated price for them once, buying into the hoopla, but never again. I couldn't tell the difference in the end product but then there are those who would consider my palate under developed since I always use oregano.
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Old 06-25-2014, 03:02 PM   #37
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I'll have to pick up some of those canned tomatoes at Costco. Thanks for the tip RB.
About San Marzano's tomatoes, I bit the bullet and paid the over inflated price for them once, buying into the hoopla, but never again. I couldn't tell the difference in the end product but then there are those who would consider my palate under developed since I always use oregano.

Same thing here with the San Marzano's. And apparently we share an underdeveloped palate, Kayelle, as I always use oregano too!
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Old 06-25-2014, 03:16 PM   #38
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May I submit that your tongues are only underdeveloped if you omit, arguably, the king of Itallian herbs - Sweet Basil. my sauce tomat always contains at least oregano, basil, salt, and garlic. Basil is the more prominent of those as I love its flavor.

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Old 06-25-2014, 04:52 PM   #39
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May I submit that your tongues are only underdeveloped if you omit, arguably, the king of Itallian herbs - Sweet Basil. my sauce tomat always contains at least oregano, basil, salt, and garlic. Basil is the more prominent of those as I love its flavor.

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Sauce without OBG ?? Nevah...
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Old 06-25-2014, 05:14 PM   #40
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Originally Posted by Roll_Bones View Post
I just found an old (Oct 2005) edition of "Cooks Illustrated".
They had an article on canned tomato's.
Seems Mario's recommendation for San Marzano tomato's might not be needed or as important as he makes them sound?

I don't think I ever paid any attention to the canned tomato's. But I do love the "Nina" whole Italian canned tomato's available at Costco.
I think they are packed in tomato puree?
This is the brand I use for marinara.
Exactly what I use when making big batches of "Mother Sauce".
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