/ck/ - Food & Cooking

>carrots
I swear to God, if you put that in your sauce........

And what is the red stuff in the jar?

>Mushrooms?

onion?

You forgot the red wine jackass.

>>4670474

What's wrong with that? Sofritto contains carrots and is a common base for many traditional Italian sauces, especially those from Tuscany. It's basically their equivalent of mirepoix.

Carrots are so going in! red wine? whoa Mr time machine were not there yet!


and some garlics :D

ohhhhhhh yeah

>>4670474

this >>4670483, you pleb
>2013
>not making soffrito

someone should make a /ck/ cooks thread, where each person posts one instruction to form a recipe. It would be amusing to say the least to see the result.

Captcha:
Experiments saorbon

is that corked bottle of pasta/whatever used or just for show?

if its for show i hate you

>red stuff

>>4670516

the bottle is 25 years old, the pasta must be about 12 years old. we're aging it for maximum flavour

>>4670520
>aging pasta in a clear bottle
>allowing direct light to penetrate

You need to throw that shit out and start over, its been ruined for years now.

>cooking intensifies

>>4670465

Your BOARDS! THEY'RE RAW! RAW!

I mean they're not oiled. When you sand them/get new ones, you should soak them in mineral oil, in the oven.

>>4670543


interesting, what are the benefits of this? why mineral oil?

here's a little special something for you ;)

>>4670550

It prevents the wood from drying out and warping. It also makes them easier to clean.

Why mineral oil? It's food safe, it's flavor neutral, and it won't rot or get sticky or turn rancid like cooking oils will.

>>4670553


what's your preferred method of doing this? time temp? for treating boards.

>>4670564

I've never heard of putting them in the oven. I just wipe them down with mineral oil every once in a while. Wash the cutting board with soap and water, let it dry well, squirt some mineral oil on there and wipe it down with a paper towel. Get the mineral oil from the pharmacy, that way you know it's safe for human contact. You can also get it at some hardware stores but I wouldn't trust the "industrial" version for food safety. The stuff at the pharmacy is intended for human contact so you know it's safe.

>>4670553

Thank you.

>>4670550

Please, I jail myself in the gay ghetto and stay indoors just so I don't have to sneer all the time, and so I can breathe through my nose, occasionally.

>>4670550

Christ. Why did I see a vagina with stockings.

>>4670564
Sceak is just trolling again. You don't cook the cutting board in the oven. Just wipe a little on all over wait for it to dry, wipe off excess.

brown the cow

dat browning

>>4670576


is just red pepper, you must have a vegetable fetish.

I think I'm going to use this instead of red wine, thoughts? I think the sweetness will go nice in the sauce.

"I think I'll make some home made pasta sauce!"

>using bottled tomatoes

Why? I mean that's pretty much like buying premade sauce and adding some pepper and saying "Ya man fucking made this shit myself seckrit recipe"

>>4670615

So sophesticated
marsala
swwet
gourmet
marsala

>>4670633


>premade sauce


oh man my sides

>>4670615
> thoughts?
My thoughts are that you have no idea what you're doing and your only experience of pasta sauce is some shitty recipe you found on google.

this is terrible cooking OP.

>>4670650
IT ISN'T HOME MADE UNLESS YOU PLANT YOUR OWN HEIRLOOM TOMATOES FOR THE SOLE PURPOSE OF MAKING THIS BATCH OF PASTA SAUCE

>>4670633
> he thinks pasta sauce is mushed up tomatoes which have been heated

actually dumber than OP, which is saying something.

>>4670655
>making pretty generic pasta sauce for a simple meal
>terrible cooking

>>4670615
use Mirin

>>4670583
fucking hell
STIR
FUCKING STIR IT
BREAK IT UP BEFORE IT ATTACKS

>>4670663
>mirin in pasta sauce
wat

>>4670661
> marsala in pasta sauce
> not terrible cooking

"look mommy I'm doing it! I'm making sauce!"

>>4670668
While a red wine would most likely have been better, it probably isn't terrible.

>>4670680
>crushed tomatoes
>pasta sauce

>>4670517
So when you say you're making sauce, you mean you bought sauce at the store and you're adding some veggies to it. Nice.

>>4670674
>huge chunks of beef
what are you doing

>>4670657
Not OP, but I did that last year. I use it for pasta sauce and mix in other stuff for making salsa or whatever I need on a moment's notice.

>>4670675


ya I think I'll just do red wine.

>>4670674
for fuck's sake I told you to fucking stir and break up the mince. Now you've got big lumps which you're going to have to specifically crush against the pan with a spoon or something. Waste of time, and the beef inside won't be browned. Idiota giggle cream.

>>4670675
have you ever tasted marsala? I put that shit in my christmas trifle. It is not for pasta sauce. The thought of it makes me shudder.

>>4670685
> mashing the mince
OH GOD WHEN DOES IT END

red wine incoming

>>4670680
1. you have no idea what passata is
2. you have no idea what a pasta sauce is
3. you're still posting

>>4670691


oh man my sides! I haven't laughed so hard in ages

make soffritto
put beef (you need the corrct timing or youll burn the soffritto)
make littlelittle pieces
when its almost done put some vino
when the vino evaporate put in the salsa
let it low-boil 1-2h add water if need

>>4670680
Strained and crushed tomatoes are not yet a sauce, anon.

>>4670688
>wanting to make the meat into smaller pieces like some autistic kid that can only eat things chopped into tiny pieces or squares

BLASPHEMER

big meat in pasta sauce >little meat in pasta sauce

>>4670701
this seems really simple, will try next time when I'm just cooking for myself.

aftermath

>>4670715
italian here, we do also some sugo with fresh tomatoes, it's different from the "standard" salsa but is a sugo too

going to let this simmer for a bit, looks like I'm all done :D

>>4670736
it looks terrible but you didn't put any ridiculous ingredients in (which I nearly always see when inexperienced morons do these threads on here) so I'm sure it'll taste delicious.

well done i guess..

>>4670677
How do you preserve them?

I lied, I need my fresh basil. if you don't like basil, then you can go to hell.

>>4670754
Pressure canning.

>>4670701

I would add stock and use only a tiny bit of wine (if at all). Also a little milk and not too much "salsa". And a bit of butter for the pasta before adding the sauce.

>>4670754
not the guy you're replying to but they're typical italian preserving jars, with a pop-lid and everything.

You just make sure your tomatoey sauce mush is BOILING, heat the jars in the oven to sterilise them, then pour the boiling sauce into the burning hot jars, get the burning hot lids on, and let them cool.

as it cools, the pressure inside the jar is lowered, and the pop-lid is sucked inwards as a vacuum forms. As long as the popper remains sucked inwards, the seal is perfect and no bacteria/fungi/whatever has gotten into the sterile environment inside.

you can easily store preserved food for many months like this, if not years.

>>4670771

Those jars aren't specific to Italy, you can get them anywhere. They're called Mason Jars in English. I've bough them in the US, Canada, Denmark, England, and France. They're as generic as salt or pepper.

>>4670775
whoops, I glanced at the logos on the lids in the picture and thought they were an italian brand of the jars I've used before

>>4670771


without pressure caning botulism endospores can form. hot water bath isn't enough. unless you increase the acidity of the tomatoes with like vinegar.

>>4670771
That's really helpful, thanks!

>>4670783
What do you need to do for the lat step then?

>>4670783

Yeah, this is a gray area. Many old canning books suggest that acidic foods like tomatoes can be canned with minimal processing time (aka "hot pack" like the guy you're replying to described). In the past tomatoes were acidic enough that this was true. However modern varieties of tomatoes are becoming less acidic as time goes on so you're right that it would be safest to pressure-can them, but honestly the risk is very low.

It would be prudent for anyone interested in doing this to read a book on home canning of foods. I believe that most companies who make pressure cookers will give you such a book if you simply ask. I own two pressure cookers made by different companies, and both companies stated that if you lost the manual & canning instructions simply contact them for a free replacement. There's a lot more to canning safely than can be discussed in one of these posts; best to read a proper book on the subject.

>>4670778
the brand might be Italian (I didn't look) but the same thing made by another company is widely available worldwide.

>>4670793


just go to Amazon and type pressure canner. I would grab a basic book an caning, that way all the basics are explained to you.


basically only heat and pressure can kill the hardy botulism endospores.

>>4670663
u mirin brah?

>>4670799
>>4670805
That's fair enough. I keep meaning to read up on it, should do it soon so I can start growing useful stuff next year. Thanks for the advice though.

after simmering for a bit. the sauce is fantastic! meaty is what I was attempting this time and I hit the mark. The parents approve.