takealeftattheright
Assistant Cook
- Joined
- Oct 22, 2012
- Messages
- 4
Morning.
I ran into a problem yesterday which was the first of it's kind for me.
I had someone else source ingredients for a Sunday sauce I was making and they came back with "parsley and cheese" sausage patties and Marzana tomatoes as new ingredients. I was looking for a hot italian ground sausage (ground at the store), uncased but it wasn't available. Anyhow, I was dubious about it but I needed the sausage and so I used it about 3/4# of broken up patties in about 1/2 gallon of sauce.
I went along making my sauce and the first time I tasted it was obnoxiously sweet.
I scratched my head for a while and avoided the usual suspects and focused on the sausage and the Marzana tomatoes (one can, unpeeled).
The sausage ingredients were verging on scary (very processed) but Dextrose was the one I focused in on as the culprit.
After a few hours the sweetness was still there so I added more ingredients and it would just NOT go away.
So the question is- are Marzana tomatoes *so* sweet that one 28oz can in about a half gallon of sauce would make it *significantly* sweeter or was it the dextrose in the sausage?
Thanks!
I ran into a problem yesterday which was the first of it's kind for me.
I had someone else source ingredients for a Sunday sauce I was making and they came back with "parsley and cheese" sausage patties and Marzana tomatoes as new ingredients. I was looking for a hot italian ground sausage (ground at the store), uncased but it wasn't available. Anyhow, I was dubious about it but I needed the sausage and so I used it about 3/4# of broken up patties in about 1/2 gallon of sauce.
I went along making my sauce and the first time I tasted it was obnoxiously sweet.
I scratched my head for a while and avoided the usual suspects and focused on the sausage and the Marzana tomatoes (one can, unpeeled).
The sausage ingredients were verging on scary (very processed) but Dextrose was the one I focused in on as the culprit.
After a few hours the sweetness was still there so I added more ingredients and it would just NOT go away.
So the question is- are Marzana tomatoes *so* sweet that one 28oz can in about a half gallon of sauce would make it *significantly* sweeter or was it the dextrose in the sausage?
Thanks!