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Old 08-06-2010, 06:34 PM   #51
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Kades, if I add the dry mushrooms to the sauce, the brown broth forms in the sauce with the liquid from the other ingredients. I'm just leaving out the water used to rehydrate the mushrooms.

I use certified San Marzano tomatoes from Italy. We don't have a veggie garden and really good fresh tomatoes aren't available for more than a couple of weeks per year right about now.

Grit hasn't been an issue. I brush off any loose surface dust before I use them.
I'll have to try it that way. My mushrooms I buy at a little italian store and they are gritty. will give tham a good shke and brush down.
kades
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Old 08-07-2010, 03:39 PM   #52
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I brought home a huge package of dried porcini from Italy and I use them with abandon in my sauce. I just rinse them in a colander and dump them in with everything.. I always use red wine too, so yes, it comes out more brown than red Kades.
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Old 08-07-2010, 05:52 PM   #53
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I brought home a huge package of dried porcini from Italy and I use them with abandon in my sauce. I just rinse them in a colander and dump them in with everything.. I always use red wine too, so yes, it comes out more brown than red Kades.
YES a girl after my own heart Do you chop them finely? or leave whole.
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Old 08-07-2010, 06:00 PM   #54
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YES a girl after my own heart Do you chop them finely? or leave whole.
kades
I just break them up by hand. I use red or white wine.
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Old 08-07-2010, 06:04 PM   #55
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I just break them up by hand. I use red or white wine.
I put a little chianti when no one is looking, I love the stuff
kades
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Old 08-07-2010, 06:30 PM   #56
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I put a little chianti when no one is looking, I love the stuff
kades
I always have a bottle of dry white vermouth on hand for cooking in case we don't have a bottle of wine open. If I'm drinking wine, I'll add that instead. I stay away from tannic reds and oaky whites. I don't like the way they effect the taste of the sauce.
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Old 08-07-2010, 07:48 PM   #57
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YES a girl after my own heart Do you chop them finely? or leave whole.
kades
I keep them the way they are for the rinse under the faucet, and then break them up by hand when I throw them in the pot. My wine of choice for the sauce is Chianti also Kades, I think it rounds out the flavor perfectly. I'm not stingy with it either.
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Old 08-07-2010, 08:47 PM   #58
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I often go with a Chianti when I include meat and mushrooms, but for a basic red sauce I stick with a Pinot Grigio.
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Old 08-07-2010, 09:06 PM   #59
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I always have a bottle of dry white vermouth on hand for cooking in case we don't have a bottle of wine open. If I'm drinking wine, I'll add that instead. I stay away from tannic reds and oaky whites. I don't like the way they effect the taste of the sauce.
I have Vermouth and it's about gone I've never heard of white vermouth. Is it like the pale yello type I have? I enjoy using it the flavor is mild and easy on the tummy
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Old 08-07-2010, 10:54 PM   #60
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I have Vermouth and it's about gone I've never heard of white vermouth. Is it like the pale yello type I have? I enjoy using it the flavor is mild and easy on the tummy
kades
There are two main types of vermouth. Dry white vermouth and sweet vermouth which is reddish. The dry is what's used for martinis and isn't white but like white wine. Actually, it is white wine fortified with alcohol and flavored with herbs.
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