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| The Sauce Experiment... https://gladerebooted.net/viewtopic.php?f=26&t=2586 |
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| Author: | darksiege [ Fri Apr 09, 2010 1:02 am ] |
| Post subject: | The Sauce Experiment... |
I recently made my first large scale batch of sauce. The Ingredients: Spoiler: Fresh Italian Parsley, picked off sprigs, but not yet chopped. Spoiler: The Ingredients ready to put into the mix: Metal Bowl is Parsley, small round bowl is fresh chopped garlic (2), rectangle bowl 1 is Yellow Onion, rectangle bowl 2 is scallions Spoiler: |
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| Author: | darksiege [ Fri Apr 09, 2010 1:04 am ] |
| Post subject: | Re: The Sauce Experiment... |
All those bowls now empty, pre-reduction Spoiler: Same stuff, post reduction Spoiler: I do not know why Stampy took this picture.. but hey, look the empty tomato cans.. in the trash... oh yeah, it was the triumph of finally opening the gorram cans, our can opener broke, so I needed to make an emergency run to the store. Spoiler: |
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| Author: | darksiege [ Fri Apr 09, 2010 1:07 am ] |
| Post subject: | Re: The Sauce Experiment... |
This was prior to adding the tomato paste... this is when I realized I needed a bigger pot. Spoiler: After I ladelled a bunch into a seperate pot; to continue cooking. Spoiler: The Happy Chef: Spoiler: |
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| Author: | darksiege [ Fri Apr 09, 2010 1:09 am ] |
| Post subject: | Re: The Sauce Experiment... |
This is the resultant product, Pot 1. Spoiler: Final Product Pot 2 Spoiler: And this proved to Lisa that we needed a bigger pot; so she got me this.... (notice the new set of wooden spoons on top?) Spoiler: The new pot is a 32 quart pot; not truly a stock pot.. it is meant for clam boils and came with the steamer platform to put on the bottom. |
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| Author: | Micheal [ Fri Apr 09, 2010 1:36 am ] |
| Post subject: | |
Going back to your picture of the ingredients, I've never seen soap in a hand pump container as being an addition to any sauce recipe, if anythings wrong, try not adding the soap next time. |
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| Author: | darksiege [ Fri Apr 09, 2010 1:42 am ] |
| Post subject: | |
I will need to remember that next time, I though coughing bubbles was bad... |
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| Author: | Micheal [ Fri Apr 09, 2010 1:44 am ] |
| Post subject: | |
<giggle> It is late, I've had a good evening, and I'm sorry DS, I needed to be silly. |
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| Author: | darksiege [ Fri Apr 09, 2010 3:03 am ] |
| Post subject: | |
it is all good sir. I can play along |
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| Author: | Vindicarre [ Fri Apr 09, 2010 1:14 pm ] |
| Post subject: | |
Looks tasty. Dude, I am so glad you didn't call it gravy. |
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| Author: | darksiege [ Fri Apr 09, 2010 2:41 pm ] |
| Post subject: | |
Gravy? Why would one call that gravy? |
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| Author: | Müs [ Fri Apr 09, 2010 3:43 pm ] |
| Post subject: | |
I'm glad this didn't involve a shadow priest  /tease Looks good 
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| Author: | Micheal [ Sat Apr 10, 2010 12:11 am ] |
| Post subject: | |
East Coast Italian Squirrel causes great confusion among the uninitiated by calling a thick tomato sauce, especially those meant to be used over pasta, gravy. It was new to me, but then he's an interesting man. |
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| Author: | Vindicarre [ Sat Apr 10, 2010 2:35 am ] |
| Post subject: | Re: |
darksiege wrote: Gravy? Why would one call that gravy? Prior to The Sopranos, I'd only heard it from "bridge and tunnel" types, and folks from NJ. Since The Sporanos everybody with a tenuous grasp on Italian heritage calls sauce "gravy", and have the horrendous affectation of dropping the last vowel from words (usually food items like: spaghett[i], espress[o], tiramis[u] ...). Thankfully, it's fading and everyone on my wife's side of the family, who are all born and raised in Italy, except for her generation, hate it as much as I, so it provided some great bonding. No offense intended to the Squirrel.
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| Author: | darksiege [ Sat Apr 10, 2010 2:58 am ] |
| Post subject: | |
well since I like Foamy... I consider him exempt from this... I sincerely hope the people who call it 'gravy' find themselves on the receiving end of a rather large ppplllbbbppp. |
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| Author: | Kirra [ Sun Apr 11, 2010 12:52 am ] |
| Post subject: | |
That sauce looks awsome !! Soooo yummy! |
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| Author: | Jocificus [ Sun Apr 11, 2010 12:40 pm ] |
| Post subject: | Re: The Sauce Experiment... |
I love making big pots of a nice ragu, though it's been awhile. Besides the pleasing aroma, it makes having pasta for the next month easy to do! lol. |
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| Author: | Kirra [ Tue Apr 13, 2010 2:47 am ] |
| Post subject: | |
DS..could you post the recipe? I would like to try this, but I need more details. I don't really know how to reduce or how long it takes. |
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| Author: | Dash [ Tue Apr 13, 2010 8:15 am ] |
| Post subject: | |
Looks great Dark, and it's making me hungry now. Sauce vrs gravy. We called it sauce, my grandparents were off the boat italian and called it ragu /shrug. http://gomestic.com/cooking/sauce-vs-gr ... an-debate/ |
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| Author: | darksiege [ Tue Apr 13, 2010 12:33 pm ] |
| Post subject: | Re: |
Kirra wrote: DS..could you post the recipe? I would like to try this, but I need more details. I don't really know how to reduce or how long it takes. I am using a variation of a recipe Rynar gave to me; and while I would hesitate to give his exact recipe without his permission, I will give you the one I used while cooking: 2 large yellow onions julienne 2 cups granulated garlic 2 bulbs fresh chopped garlic 1/4 cup extra virgin olive oil one teaspoon crushed red pepper 1/3 cup Italian Seasoning One head fresh parsley (chopped) 1/4 cup Nosalt (NoSalt) 2 Tbsp. Fresh Ground Black Pepper 1 tsp. White Pepper (ground) 2 Tbsp Onion Powder 12 ounces Burgundy Cooking Wine 8.5 ounces balsamic vinegar 2/3 cup brown sugar (add or subtract to taste) 12x 8 ounce cans tomato paste 2 gallons of crushed tomato 1/2 gallon of water (I used purified drinking water) 7 individual packets of Stevia in the Raw In a large pot; cook onions to near caramelization in olive oil then add garlic and crushed red pepper. Cook for at least another 2 minutes. Pour mixture of wine and vinegar into the pot slowly, taking care to use this opportunity to scrape anything off of the bottom of the pan (deglazing, as I understand it). Add all herbs and spices, reduce by 1/3. (reducing is when you let some of the moisture evaporate, thickening and concentrating the remaining flavors) Add tomato product, sugar (except Stevia) and water and bring to a low simmering boil, covered, stirred frequently along sides bottom and edges for one hour. (making sure to scrape the sides and bottom is MUY IMPORTANTE!) Rynar suggested in his recipe to uncover and stir frequently allowing it to reduce for another 2 hours, but I had issues with splatter. As such I angled the cover and allowed it to continue to cook for another 3 hours. It is during this time you want to taste and add the stevia; one packet at a time, to taste. A few things worth mentioning... you need an extra long wooden spoon for this recipe. You also need to taste a bit; as you go. It was suggested to me that you taste with each step. You will develop a knack for telling if you need to add something else, or if it is fine as it is going. (I am hoping to develop this soon... this sauce is going too fast and I will need to make more really soon). I splashed hot pasta sauce into my eyes a few times.... it is always worth investing in a pair of safety glasses. |
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| Author: | Müs [ Tue Apr 13, 2010 3:01 pm ] |
| Post subject: | |
Quote: Pour mixture of win and vinegar So you're saying your sauce is made of win? Can I get win from the grocery store, or do I have to order it online? |
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| Author: | Micheal [ Tue Apr 13, 2010 4:33 pm ] |
| Post subject: | |
Exclusive shop, only winners can shop there. Sorry Müs. |
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| Author: | darksiege [ Tue Apr 13, 2010 4:52 pm ] |
| Post subject: | Re: |
Müs wrote: So you're saying your sauce is made of win? Can I get win from the grocery store, or do I have to order it online? Everyone who has tasted it thus far has essentially told me that it is indeed made of win. As far as where to get it... if you have it, you don't need it; if you need it, you don't have it if you have it, you need more of it; if you have more of it, you don't need less of it you need it, to get it and you certainly need it to get more of it. but if you don't already have any of it to begin with; you can't get any of it to get started which means you really have no idea how to get it in the first place, do you? You can share it, sure; you can even stockpile it, if you like; but you can't fake it wanting it, needing it, wishing for it... The point is, if you've never had any of it... ever people just seem to know. recipe post edited to correct spelling error. |
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