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Old 12-02-2008, 01:06 PM   #21
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You could have added a potato. Too much corn starch, flour or tomato paste is nasty. The starch from the potato probobly would have blended nicely.

I'm a "Reducer" though.

Edit: BTW - Good canned tomatoes only need to be simmered 20 minutes tops. You don't need to go cooking them for hours.
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Old 12-02-2008, 01:18 PM   #22
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agreed, jeeks.

there are a few sauces, like sunday gravy, that benefit from long cooking. but they have a lot of stuff in them. with so much going on, you want the flavors to blend, which takes time.

but many sauces, especially ones for seafood or just with veggies, are done pretty fast. i even made a chicken cacciatore last week in just under an hour. the shorter cooking time kept the veggies from going mushy, retaining their individual flavor components, while the chicken still cooked through. browning it well to start helped with that.

i've been using cento brand imported tomatoes with very good results. make sure it has "imported from san marzano, italy" on the label.
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Old 12-02-2008, 01:25 PM   #23
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Good suggestions. I'm not sure how they would work with the pressure cooker sauce as compared to having had the paste (one way to find out), but next time I'm having a problem like this, or am out of paste again, I'll think about tossing a peeled potato or thickening slurry in. Who knows, that may have done the trick.
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Old 12-02-2008, 01:42 PM   #24
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Quote:
Originally Posted by buckytom View Post
i've been using cento brand imported tomatoes with very good results. make sure it has "imported from san marzano, italy" on the label.
Agreed, BT.

I exclusively use Cento San Marzano tomatoes. A real clean marinara can be done in minutes. Some seasoning, pepper flakes, onion and basil is all I add.

Having it tonight, as a matter of fact.
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Old 12-02-2008, 01:44 PM   #25
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I never tried thickening with a potato on purpose, but I saw it done in a soup once. It's so bland it won't really add any flavor.
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Old 12-02-2008, 03:50 PM   #26
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Originally Posted by Jeekinz View Post
I never tried thickening with a potato on purpose, but I saw it done in a soup once. It's so bland it won't really add any flavor.
If worse comes to worse I can always eat the potato
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Old 12-02-2008, 04:05 PM   #27
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A tomato flavored potato....
interesting.
call it a topato???

ok sorry I'll go back to my cartoons now.
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Old 12-02-2008, 04:41 PM   #28
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Maybe I'll luck out and it will taste like Gnocchi
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Old 12-02-2008, 05:08 PM   #29
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Originally Posted by pacanis View Post
Good suggestions. I'm not sure how they would work with the pressure cooker sauce as compared to having had the paste (one way to find out), but next time I'm having a problem like this, or am out of paste again, I'll think about tossing a peeled potato or thickening slurry in. Who knows, that may have done the trick.

Wonder why you use the pressure cooker since, as Andy says, it is what is giving you a thin sauce by preventing your sauce from reducing.

Sauce takes so little time and actual cooking. I am not sure what the pressure cooker brings to the table here.
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Old 12-02-2008, 05:10 PM   #30
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It brings great sauce to the table in twenty minutes. If you have the right ingredients. Why it gave me a thin sauce was because I didn't have the paste like I mentioned. The first time I made it was was fantastic. And thick.
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