Mylegsbig
Head Chef
Hey guys... those of you who have been following me know ive been makin a home made spaghetti sauce every sunday.. well..first time i've had it come out bitter was today. im trying to find out why, a couple of things i did differently
just so you know here is the sauces base, 1 large can of Muir Glen tomatoes, 6 oz paste, maybe 1/3 cup of Porcini Mushroom liquid(that i rehyrated them with
For one, i normally add 1/3 cup of red wine to my sauce. Today, i couldnt.
Today, i added in a few sprigs of fresh oregano at the start of the sauce simmering. maybe three tablespoons fresh oregano
is oregano bitter? WTF
the sauce simmered for around 2 hours and 15 minutes.
Another thing different - i used garlic salt (a lil) when simmerin the veggies, and garlic salt when browning the 1 pound of meat.
I forgot about this so i added a tablespoon of alessi sea salt to the sauce when it started simmering
why is my sauce bitter? no sweetener from the wine? too much salt?
maybe when i put the paste in with the veggies and darkened the paste before adding the can whole tomatoes, maybe i left the paste cook too long?
what makes it bitter?
maybe the whole sauce simmered too long is 2:15 too long? I usually simmer it until it turns into like a REAL thick meat sauce which usually takes 2 hours
any other tips?
please give all your info... thanks
bigleg
just so you know here is the sauces base, 1 large can of Muir Glen tomatoes, 6 oz paste, maybe 1/3 cup of Porcini Mushroom liquid(that i rehyrated them with
For one, i normally add 1/3 cup of red wine to my sauce. Today, i couldnt.
Today, i added in a few sprigs of fresh oregano at the start of the sauce simmering. maybe three tablespoons fresh oregano
is oregano bitter? WTF
the sauce simmered for around 2 hours and 15 minutes.
Another thing different - i used garlic salt (a lil) when simmerin the veggies, and garlic salt when browning the 1 pound of meat.
I forgot about this so i added a tablespoon of alessi sea salt to the sauce when it started simmering
why is my sauce bitter? no sweetener from the wine? too much salt?
maybe when i put the paste in with the veggies and darkened the paste before adding the can whole tomatoes, maybe i left the paste cook too long?
what makes it bitter?
maybe the whole sauce simmered too long is 2:15 too long? I usually simmer it until it turns into like a REAL thick meat sauce which usually takes 2 hours
any other tips?
please give all your info... thanks
bigleg