• Replies 5 replies
  • Subscribers 85 subscribers
  • Views 765 views
  • Users 0 members are here
Options
Related
Hints and tips
  • To quote someone's message, first select/highlight the relevant text, and then use the Quote button that appears
  • To "mention" someone, type @ followed by the start of the forum name, and choose from the list; that person will get a notification of being mentioned

Anyone good at cooking need advice

Rach91

Hi so calling all cooks out there lol. Earlier on I attempted to make homemade passata sorry not sure of the spelling and it turned out really bad. I followed the instructions and ended up burning the tomato’s and hardly got any juice from the mixture so now I have to buy the ready made now tomorrow for the spaghetti bolognaise I’m making for me and my friend tomorrow evening. Any advice on making sauces from scratch like passata. 

Parents

  • I think that the effect of the taste of the meat in a Bolognaise sauce would make scratch-cooked passata rather pointless. Even prominent chefs use canned plum tomatoes for passata, it gives better and more consistent results.

    For me, a good Bolognaise needs a decent red wine, lardons and at least an hour and a half simmering time.

Reply

  • I think that the effect of the taste of the meat in a Bolognaise sauce would make scratch-cooked passata rather pointless. Even prominent chefs use canned plum tomatoes for passata, it gives better and more consistent results.

    For me, a good Bolognaise needs a decent red wine, lardons and at least an hour and a half simmering time.

Children
No Data