"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 04-05-2011, 06:54 PM   #1
Senior Cook
 
Join Date: Apr 2011
Posts: 340
My marinara sauce recipe - please criticize!

I didn't use any of the online recipes, and I follow a couple of rules given by Alton Brown:

1. use canned tomato or garden tomato
2. tomato has flavors soluable in water, oil and alcohol

So my recipe goes like this:

28 ounce of canned crushed tomato
2 cloves of garlic, grated
1 small onion, chopped
3 tbls olive oil
1 once of capers
1 cup white wine
salt and black pepper
pinch of ground cloves
1 tsp each of dry oregano and dry basil
1 tbsp fresh chopped parsley
1 bay leaf

heat oil in sauce plan and sweat the onion with a little salt. then add the garlic and brown them, while adding the parsley
turn heat on high and pour in 1/3 of the tomato to fry it for 30 seconds
turn heat back on low, pour in the rest of the tomato, wine, dry herbs, cloves, pepper and capers, then let cook for about 20 minutes

The problem with this sauce is that it tastes too much like wine, there's this pungent, zesty taste that I don't really like. But it can also be from the capers. Should I reduce the wine and omit the capers? I use cheap 3 dollar white wine from the store (not cooking wine)

__________________

__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 06:59 PM   #2
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
I would say way too much wine. Capers can over power a dish and make it taste vinegary. If you have to use them, I would recomend giving them a very good rinse in cold water or even let them soak in cold water for a few minutes.
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 04-05-2011, 07:00 PM   #3
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Use a moderate but good flavored wine, and reduce your recipe quantity to 1/4 cup... taste and then adjust if you feel you need to add more. It's easy to add but impossible to take away.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 04-05-2011, 07:04 PM   #4
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by Rocklobster View Post
I would say way too much wine. Capers can over power a dish and make it taste vinegary. If you have to use them, I would recomend giving them a very good rinse in cold water or even let them soak in cold water for a few minutes.
Quote:
Originally Posted by Selkie View Post
Use a moderate but good flavored wine, and reduce your recipe quantity to 1/4 cup... taste and then adjust if you feel you need to add more. It's easy to add but impossible to take away.
Thanks! I did use too much wine... didn't know the strength of capers. actually last night I even poured in some caper juice... so dumb!
__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 07:10 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,369
In addition to the wine suggestions, I'd skip both the capers and the cloves. Also, I may be too heavy handed but I'd also go with more oregano and basil.
__________________
"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 04-05-2011, 07:14 PM   #6
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by Andy M. View Post
In addition to the wine suggestions, I'd skip both the capers and the cloves. Also, I may be too heavy handed but I'd also go with more oregano and basil.
actually the reason I added the cloves is because I think it brings up the sweetness a little without adding sugar. I can taste just a little bit of it so it's not overpowering and unnoticeable, and I wanted to give my sauce some character from others... but it might be a bad one lol :p
__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 07:21 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I use cloves in stewed tomato recipes but I have not seen it in a sauce. If you want to bring out the sweetness without sugar experiment with a little baking soda. It works with many fruits and vegatables.
__________________
Aunt Bea is offline   Reply With Quote
Old 04-05-2011, 07:24 PM   #8
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by Aunt Bea View Post
I use cloves in stewed tomato recipes but I have not seen it in a sauce. If you want to bring out the sweetness without sugar experiment with a little baking soda. It works with many fruits and vegatables.
that's interesting :) why can baking soda bring out sweetness? by reducing the acidity?
__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 07:26 PM   #9
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,788
As many have said, lose the capers and cloves. I prefer to deglaze with red wine for marinara. I also like to use San Marzano tomatos, that are actually canned in Italy from that region.

Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 04-05-2011, 07:40 PM   #10
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by Hyperion View Post
Thanks! I did use too much wine... didn't know the strength of capers. actually last night I even poured in some caper juice... so dumb!
The good thing about that mistake is that you only make it once.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
recipe

My marinara sauce recipe - please criticize! I didn't use any of the online recipes, and I follow a couple of rules given by Alton Brown: 1. use canned tomato or garden tomato 2. tomato has flavors soluable in water, oil and alcohol So my recipe goes like this: 28 ounce of canned crushed tomato 2 cloves of garlic, grated 1 small onion, chopped 3 tbls olive oil 1 once of capers 1 cup white wine salt and black pepper pinch of ground cloves 1 tsp each of dry oregano and dry basil 1 tbsp fresh chopped parsley 1 bay leaf heat oil in sauce plan and sweat the onion with a little salt. then add the garlic and brown them, while adding the parsley turn heat on high and pour in 1/3 of the tomato to fry it for 30 seconds turn heat back on low, pour in the rest of the tomato, wine, dry herbs, cloves, pepper and capers, then let cook for about 20 minutes The problem with this sauce is that it tastes too much like wine, there's this pungent, zesty taste that I don't really like. But it can also be from the capers. Should I reduce the wine and omit the capers? I use cheap 3 dollar white wine from the store (not cooking wine) 3 stars 1 reviews
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 09:53 PM.


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