"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 12-08-2008, 05:04 PM   #51
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by pacanis View Post
I don't use tomato paste for my stovetop sauce,
There's no reason why you can't.

I use tomato paste primarily as a sauce "enhancer". It adds a certain flavor and depth to a sauce. I don't look at it as a thinkener at all, that's what I use reduction for.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 12-08-2008, 05:07 PM   #52
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
No, there isn't....
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-08-2008, 05:21 PM   #53
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by pacanis View Post
It was runny. Good, but runny.
I guess I did need that paste.
I know this is late, but will help in the future. The pressure cooker is useful for breaking down the various ingredients, that is, it makes them softer, faster, due to the increased pressure and heat. You can achieve the same thing, albeit with more pans. Cook the tomato sauce in a shallow, wide pan over medium heat to reduce the water content. While the sauce is reducing, saute' the veggies in a seperate pan over medium high heat until most of the liquid is evaporated, taking care not to scorch the veggies. While these two pans are working, brown the meat in still another pan. Add the garlic and other seasonings to the sauce. Add the meat and veggies to the sauce. Continue cooking the sauce while firing up a suitable pot of water for the pasta. While the pasta is cooking, correct the seasonings in the sauce. They must have at least 10 minutes cooking time before the herbs will have released sufficient flavor into the sauce. So check the sauce again just after the pasta is done and add whatever seasonings are called for. Drain the pasta and cover. It will still be good by the time the sauce is right.

The reason this will give you a 30 minute pasta dish is that the watery ingredients, i.e. sauce, meat, veggies, are all given broad surfaces to cook in, providing a large evaporative area. They give up their moisture before being combined. Everything is done to your liking before the sauce is combined.

For an easier way to do this, prepare the sauce the night before you are going to have the dinner. Then, just heat and eat it when the pasta is freshly cooked.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-08-2008, 05:25 PM   #54
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Jeekinz View Post
There's no reason why you can't.

I use tomato paste primarily as a sauce "enhancer". It adds a certain flavor and depth to a sauce. I don't look at it as a thinkener at all, that's what I use reduction for.
It seems strange, as when you look at the ingredient list of tomato sauce, it usually says tomato paste and water. And yet, when I use tomato paste in addition to the sauce, it gives it a slightly sweeter, richer flavor than does the sauce alone. The diced and fresh tomato brighten the flavor so that I get layers of flavor in the sauce. The veggies also brighten the flavors as they are always fresh and are picked to compliment the sauce. So yes, I add tomato paste to my stove-top sauce as well.

Seeeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-08-2008, 05:32 PM   #55
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by CharlieD View Post
That is why I love cooking and hate baking. In cooking you can always improvise. I added few things to it and it came out great.
Who says you can't improvise when baking? I do it all the time.
I have been challenged of late to amke a bread incorporating meat. But those thoughts and ideas are for another thread in another time. I won't hijack this thread.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North 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 12:07 PM.


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