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Old 07-19-2012, 12:59 AM   #31
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Originally Posted by Claire View Post
Always add the garlic after you've sauteed all the other vegetables you're going to use, or since it is long-simmering, even add them last. If they go into the oil first it is easy to scorch them, especially if your oil is too hot.
Great advice, I agree 100%. I see people add minced garlic to a hot pan with chopped onions and I almost cringe. Knowing your stove, cookware, and the consistency of the garlic is crucial as well.

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Old 07-19-2012, 01:50 AM   #32
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Originally Posted by jes View Post
No restaurant in particular.

The tomatoes that I use usually come from a can for the same reasons as this: Chef Michael Smith | tips-tricks-hints | Canned Tomatoes

If I let them simmer for a long time, the bottom scorches unless I have stirred frequently. I can't imagine that, in a busy restaurant, there would be much time for that.
In most restaraunts I've worked in have our sauces done in the am. Either during a prep shift or a closed period. Stirring frequently is a must, but on a lower temperature with a longer simmer you can stir less.

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Old 07-19-2012, 07:18 AM   #33
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50+ years of cooking the same sauce everyday, I'd say the old cook had it down. I worked there 4 years and he never once scorched or burned the sauce. And watching him make the pasta without any utensil except a knife and rolling pin was pure poetry.

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sauce, tomato

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