[Sca-cooks] Spaghetti sauce- long- was Mock Beef Stroganoff

[Elaine Koogler]

Nick Sasso wrote:

>>-----Original Message-----
>>Basicly, what I do, except where I slow cook, you add the
>>baking soda. I'm
>>glad of that idea- I'll try it some time. I slow cooked
>>because the slow
>>cooking brought out the sweetness and blended the flavors, and I just
>>tolerated the acid when I didn't have time to slow cook. And,
>>sorry, folks, I
>>know there are a lot of fans of adding sugar to spaghetti
>>sauce on this List,
>>but it just ain't going into my spaghetti ;-)
>>
>>Phlip, always happy to learn something new ;-)
>>    
>>
>
>
>My quick sauce went from pretty good to sublime when I learned a technique
>that "bloomed" the tomato flavor in my sauce.  I, too, thought it heretical
>until I tried it in a fit of proving it foul.  Make your general
>marinara-ish sauce.  Simmer for your stated time.  Instead of soda or other
>acid reducing stuff, I add sugar just until it starts to taste sweet.  THEN,
>balance back the tartness using some combination of wine and/or vinegar of
>choice.  By adding a little at a time, you can balance the sweet and sour,
>and hit the perfect balance of that particular sauce every time.  The tomato
>essential flavor is brought to the front and is supported by the sweet/sour
>balance.  Besides, most people want to add wine anyway . . . this way you
>can season it to balance the tastes.
>
>Got this from a trusted cooking techniques magazine, and it is a game that
>is worth playing in my kitchen.  Quick cooking, and accounts for variations
>in product lots.
>
>niccolo difrancesco
>
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>  
>
Yeah, that's the way I've done it for years...I do use red wine, usually 
a very dry variety, in my sauce and, after adding the sugar, I usually 
have to add more wine to bring the balance back.  Depending on the 
amount of sauce and the acidity of the tomatoes, it doesn't typically 
take much sugar. 

Kiri