Comments on: The Accidental Sauce http://tleaves.com/2006/09/08/the-accidental-sauce/ Creativity x Technology Sat, 17 Mar 2012 05:09:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jurie http://tleaves.com/2006/09/08/the-accidental-sauce/comment-page-1/#comment-3251 Jurie Sat, 07 Oct 2006 09:56:46 +0000 http://tleaves.com/?p=684#comment-3251 If you have trouble having your sauce stick to your pasta, the problem might be in the pasta, rather than the sauce. Here is how I understand it: - Don't rinse your pasta in cold water once they're done, as it removes the layer of starch that helps the sauce stick. - Even better: Undercook the pasta by 1 or 2 minutes, then add it to the sauce, add some of the starchy water, cook it till it's al dente. This helps the sauce and pasta integrate. There is a fancy Italian term for this technique. - Get James Peterson's 'Sauces'. If you have trouble having your sauce stick to your pasta, the problem might be in the pasta, rather than the sauce. Here is how I understand it:
- Don’t rinse your pasta in cold water once they’re done, as it removes the layer of starch that helps the sauce stick.
- Even better: Undercook the pasta by 1 or 2 minutes, then add it to the sauce, add some of the starchy water, cook it till it’s al dente. This helps the sauce and pasta integrate. There is a fancy Italian term for this technique.
- Get James Peterson’s ‘Sauces’.

]]> By: Chris http://tleaves.com/2006/09/08/the-accidental-sauce/comment-page-1/#comment-3250 Chris Tue, 12 Sep 2006 09:10:41 +0000 http://tleaves.com/?p=684#comment-3250 My pasta sauce always used to feel like it was missing something, then I discovered red wine, add a glass or so to the sauce for the last 20-30 mins and it makes the whole lot a bunch nicer (well it did for me) My pasta sauce always used to feel like it was missing something, then I discovered red wine, add a glass or so to the sauce for the last 20-30 mins and it makes the whole lot a bunch nicer (well it did for me)

]]> By: Paul http://tleaves.com/2006/09/08/the-accidental-sauce/comment-page-1/#comment-3249 Paul Tue, 12 Sep 2006 06:19:11 +0000 http://tleaves.com/?p=684#comment-3249 If I make a bolognese sauce, I find that the flavour improves a lot if I make it the previous day and then leave in the saucepan overnight (not refrigerated, but relatively cool). The following night, reheat, add some red wine (the top of the bottle you're about to drink!) and a little bit of sugar, simmer for about 10 mins (enough for the spaghetti) and serve. If I make a bolognese sauce, I find that the flavour improves a lot if I make it the previous day and then leave in the saucepan overnight (not refrigerated, but relatively cool). The following night, reheat, add some red wine (the top of the bottle you’re about to drink!) and a little bit of sugar, simmer for about 10 mins (enough for the spaghetti) and serve.

]]> By: Robert http://tleaves.com/2006/09/08/the-accidental-sauce/comment-page-1/#comment-3248 Robert Sun, 10 Sep 2006 23:03:57 +0000 http://tleaves.com/?p=684#comment-3248 The quick and dirty bachelor's version is this: Pur 1-2 cups of water in a saucepan, add a teaspoon or so of basil and oregano, and a pinch of rosemary. Put it on the stove on low heat and let it simmer while you're heating up the pasta water. The herbs get stronger in water than in gloopy tomato sauce. Then add a small can of tomato paste (open both ends and push with the bottom lid to slide it all out -- no messy spoon scooping needed). Mush that up so the paste and water become a basically homogenous sauce. Let that simmer while you're cooking your pasta. Fry up some ground beef in a separate pan. Then strain the pasta, plop the beef in the saucepan, and pour the meat sauce over the pasta, and enjoy! Cheap, easy, flavorful. Not exactly Italian goumet, but certainly quick, cheap, and easy. The quick and dirty bachelor’s version is this:

Pur 1-2 cups of water in a saucepan, add a teaspoon or so of basil and oregano, and a pinch of rosemary. Put it on the stove on low heat and let it simmer while you’re heating up the pasta water. The herbs get stronger in water than in gloopy tomato sauce. Then add a small can of tomato paste (open both ends and push with the bottom lid to slide it all out — no messy spoon scooping needed). Mush that up so the paste and water become a basically homogenous sauce. Let that simmer while you’re cooking your pasta. Fry up some ground beef in a separate pan. Then strain the pasta, plop the beef in the saucepan, and pour the meat sauce over the pasta, and enjoy! Cheap, easy, flavorful. Not exactly Italian goumet, but certainly quick, cheap, and easy.

]]>