jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
one of those color wheel sites (see under Indian food) also suggests that Umami is related to the sensation of heat. More stuff to think about...
Goodweed of the North said:MLB; As to how thick your sauce should be with meatballs;
There are many who say that the pasta should be the primary flavor. Fo those people, a sauce with about the consistancy of tomato soup is preffered. The sauce is put over the pasta aparingly and folded in, just to accent the pasta. The meatballs are like a side dish that is also accented by the sauce.
For those that really enjoy the sauce, make it the consistancy of a bottle sauce. That is, reduce it by simmering out much of the water until the sauce is slightly thinner than ketchup. The sauce will then have a more pronounced flavor, without overpowering the meatballs or pasta. There sould be chunks of veggies discernable in the sauce, to give it texture and added appeal.
Make the sauce very thick, almost pasty for meatball sandwiches as the ratio of sauce to bread to meatballs is greatly reduced, and the sauce must be bold enough to not be overpowered by the bread and meatballs.
So what I am saying is to adjust the water content (thickness) based on the sauce purpose. For baked manicotti, make it thicker to stand up in flavor against the thick pasta flavor. For angel hair pasta, make it thick enough to adhere to the pasta, but thin enough not to overpower the other flavors.
You can only get this right through a bit of trial and error. We can give you tips, but you just have to make it and see what you like. My favorite consistancies proably won't be the same as yours, or you mother's, or you best freind's, etc. Find your own incredible sauce. Try different herbs and spices, different veggies, different cheeses.
I like parmesan or asiago cheese grated over my pasta. I know others who love ricotta, or even cottage cheese mixed into their sauce. I even know a person who blends Velveeta into her sauce. I think it makes her sauce taste like the stuff that comes out of a Franco-American can. Nothing wrong with that bnecause it's what she prefers. But it's certainly not made that way in my house. We are all different, with our own unique expectations. You will figure this out becasue you have the curiosity and desire to do so.
Seeeeeya; Goodweed of the North
jpinmaryland said:one of those color wheel sites (see under Indian food) also suggests that Umami is related to the sensation of heat. More stuff to think about...
Goodweed of the North said:So what I am saying is to adjust the water content (thickness) based on the sauce purpose. For baked manicotti, make it thicker to stand up in flavor against
buckytom said:sunday gravy is just what it's name says. it is a long simmered pot of tomato sauce that is made on sunday morning thru the afternoon, for an early family supper.
every family probably has their own recipe, but for me, it usually includes pork and veal chunks, meatballs, pork sausages, red wine, onions, garlic, peppers, mushrooms, zucchini, and whatever other meats or veggies are around.
Andy M. said:BT:
Have you ever added pork bones to a Sunday gravy?