FincaPerlitas
Senior Cook
I'd planned to make a Bologese sauce tomorrow morning, which I usually simmer uncovered for 3+ hours, but am in the mood to cook tonight (it's almost 9pm), and was wondering if there's any reason why I can't make it tonight and cover and cook it all night at a low simmer. It seems to me that the meat would almost desolve (a good thing, I think). I guess the only real concern is whether an 8 or 9 hour simmer might somehow negatively affect the taste of the tomato sauce. I would add a little extra liquid to avoid getting too thick. I can always reduce it in the morning, if necessary.
I don't use crock pots but I guess it wouldn't be much different. Any advice?
I don't use crock pots but I guess it wouldn't be much different. Any advice?