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Posted to rec.food.cooking
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Four quarts
On 8/8/2018 5:44 AM, Terry Coombs wrote:
> On 8/8/2018 5:02 AM, Cindy Hamilton wrote:
>> On Tuesday, August 7, 2018 at 7:08:25 PM UTC-4, Terry Coombs wrote:
>>> On 8/7/2018 5:05 PM, wrote:
>>>> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
>>>> wrote:
>>>>
>>>>> Â* Â* Of spaghetti sauce on the shelf , that is . Next year I'm
>>>>> planting a
>>>>> lot more Roma tomatoes , the others just have too much juice , take a
>>>>> long time to simmer down . Not that that's a bad thing , I'd be
>>>>> cooking
>>>>> it that long anyway , but I'm ending up losing around 15% of the
>>>>> volume
>>>>> to simmering out the excess water . I started with 5+ quarts , we had
>>>>> some for dinner , and there was exactly 4 quarts left . This is a
>>>>> first
>>>>> for us , we've usually just canned fruit and tomatoes and a few
>>>>> veggies .
>>>> It doesn't pay to make tomato swauce from home growns,
>>> Â* Â* Bullshit
>>>
>>>> they contain
>>>> way too much water,
>>> Â* Â* I agree they have more than the optimum .
>>>
>>>> by the time you cook off the water you'll have
>>>> caramelized sauce, not very tomatoey flavored.
>>> Â* Â* Bullshit , that sauce simmered WAY WAY below the caramelization
>>> temp
>>> - it got hotter in the canner at 240° than it ever got in the pot
>>> simmering .
>> Ignore Sheldon.Â* He is action-packed with issues, one of which is he
>> doesn't like tomatoes to have their sugars caramelized, and he doesn't
>> think anybody should be different from him.
>>
>> For my part, a batch of spaghetti sauce starts with cooking a little
>> tomato paste in olive oil until it's brown.Â* Adds complexity. Then
>> more tomato stuff (all canned), wine, other seasonings, and simmered
>> for several hours.
>>
>> Cindy Hamilton
>
> Â* He's just a common pest , like a cockroach . My sauce starts with
> browning some ground beef in a CI skillet along with some finely
> chopped onions and garlic . Then add shrooms , tomato sauce and paste
> , tomatoes , water as needed then all the spices . Then simmer on the
> back burner for a few hours .
>
Â* I should have added that the ingredients all go into a big stock pot
, skillet is only for browning the meat and sauteing the onions and
garlic .
--
Snag
Yes , I'm old
and crochety .
Get off my lawn !
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