"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 09-15-2008, 05:46 PM   #11
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Yup!
__________________

__________________
dave the baker is offline   Reply With Quote
Old 09-22-2008, 04:56 PM   #12
Assistant Cook
 
Join Date: Sep 2008
Posts: 26
I tried it again!

Ok,
I gave it another try. I used real tomatoes from Trader Joes, the only thing was it said Salad Tomatoes on the clear plastic box. I chopped up basil, also from Trader Joes. I also put in onions, garlic and carrots. I used Angel Hair Pasta and cooked some Italian Pork Sausage.
I thought it turned out well. My only criticism is it still was not as flavorful as I remember that other dish was.
The things I want to try next time, 1) Peel the tomatoes and seed them. I could see the need for peeling the tomato but is there a need to seed the tomato? I've seen other people do this, but it seems that they either cut or throw away a sizable portion of the tomato. What do you guys think? 2) Add other herbs like sage. Any suggestions guys? 3) Try a different kind of tomato. Any suggestions on what kind of tomato to use? 4) another mistake I may have committed was that I stored the basil in the fridge. I heard somewhere not to store basil in the fridge. Does anyone concur or can give me a reason why? 5) Does chicken stock add flavor to the red sauce? 6) Oh and one more thing... I also, saw that people let the mixture simmer for 25 mins or so. I probably only did mine for 15 mins or so... could that have an effect?

Thanks in advance!
__________________

__________________
marvinq is offline   Reply With Quote
Old 09-22-2008, 05:03 PM   #13
Sous Chef
 
GhettoRacingKid's Avatar
 
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
i nmight have missed it but did you season it with Salt and Pepper?
__________________
Genius is sparked by other peoples ideas.
GhettoRacingKid is offline   Reply With Quote
Old 09-22-2008, 05:17 PM   #14
Assistant Cook
 
Join Date: Sep 2008
Posts: 26
Quote:
Originally Posted by GhettoRacingKid View Post
i nmight have missed it but did you season it with Salt and Pepper?
I did, but a little later in the process and I used Kosher salt. I've seen other tv chiefs use sea salt. Does it really make a difference? I didn't use pepper though I will use that too next time!
__________________
marvinq is offline   Reply With Quote
Old 09-22-2008, 05:20 PM   #15
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Why are you making so much work out of a simple sauce? If you insist on using fresh tomatoes your must first dip them in boiling water for about 30 seconds so the skin will slip off easily. Then cut them in half and holding the cut side over a sink, gently squeeze to extract the seeds.

OR

Use a good grade of crushed tomatoes such as San Marzetti, although there are others. Get them plain and add your own herbs and spices. At the grocery store you will note that the fresh herbs are usually in a refrigerated case, so it's okay. Chicken stock isn't necessary but it adds another layer of flavor.

Start with a proven recipe and EXPERIMENT. Keep notes and find the combination YOU like. There are a jillion different ways to make the same thing, so make yours your own.
__________________
dave the baker is offline   Reply With Quote
Old 09-22-2008, 05:21 PM   #16
Sous Chef
 
GhettoRacingKid's Avatar
 
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
slightly different in flavor but wouldnt make that big of a difference.

not sure how you did it but try this. becuase you should be close to what you are looking for.

cook sauage in pan and remove. sweat the garlic and onions in sausage fat, add carrots and toss. then add the chopped tomatos, maybe some more garlic. and simmer. tomatos should break down a bit. add basil and season.

I would throw in maybe some tomato paste to help with the thickness and taste. just my opinion.
__________________
Genius is sparked by other peoples ideas.
GhettoRacingKid is offline   Reply With Quote
Old 09-22-2008, 05:23 PM   #17
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Oh Marvinq, Marvinq, Marvinq - lol!!!

First off - don't ever even dream of using supermarket tomatoes for a sauce & expect it to be flavorful. Peeling & seeding has nothing to do with it - the tomatoes have the flavor & consistancy of styrofoam, regardless of what they're called. Unless you have access to good garden or farmers market tomatoes & actually want to go to all the trouble of peeling & seeding them, just BUY good quality canned tomatoes. My favorites are imported Italian plum tomatoes in their own juice or puree. You need do nothing but open the can, & the flavor & consistency is wonderful.

Secondly - were you actually following a recipe, or just throwing things in willy-nilly? I ask because your description of what you did sounds sort of erratic.

While there is TONS of room for leeway, cooking IS a sort of science. A science that is tons of fun & enjoyment & definitely not worth "quitting" just because things don't initially work out. But if things don't initially work out because you're cutting corners or not actually reading thru a recipe, I think you need to sit down & decide to develop a little patience. After just a couple of tries, claiming this to be your "last" attempt at making a red pasta sauce doesn't bode well for you trying & succeeding at something more challenging.

Again - all I'm saying is - take a deep breath & don't be so impatient. Cooking is & should be FUN!!
__________________
BreezyCooking is offline   Reply With Quote
Old 09-22-2008, 05:24 PM   #18
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
sea salt, kosher salt and table salt are all different. Some salts are added at the end of cooking; these are called finishing salts and are usually sea salts and can get quite expensive. A lot of them have different flavors as well. Experiment. Google kosher salt and sea salt for good explanations.
__________________
dave the baker is offline   Reply With Quote
Old 09-22-2008, 05:26 PM   #19
Sous Chef
 
Join Date: Sep 2008
Location: southern california
Posts: 765
Fixer Upper - You said it all.
__________________
dave the baker is offline   Reply With Quote
Old 09-22-2008, 05:39 PM   #20
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
I agree with Breezy, uness you have fresh tomaotes from a farmers market and are going to skin them, use canned. Get the whole peeled tomatoes, either plum, roma, or italian. They are pretty much the same thing. San Marzano are the best, a bit more expensive, but worth it. Mash them or puree them in a blender.

Trying to recreate a recipe is difficult and takes lots of time, patience and much trail and error. You have to tweak this, then change that, it does not come together all at once. But that is the FUN of cooking. Keeping on until you get it JUUUUUUust right.
__________________

__________________
DaveSoMD is offline   Reply With Quote
Reply

Tags
None

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 11:27 AM.


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