What's in your recipe?

File: 103 KB, 1100x733, Quick-Easy-Spaghetti-Bolognese-Meat-Sauce.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Mon Mar 5 14:11:30 2018 No.10242765 [Reply] [Original]

What's in your recipe?

>>	Anonymous Mon Mar 5 14:13:56 2018 No.10242775 soy and soy derivatives

>>	Anonymous Mon Mar 5 14:34:07 2018 No.10242860 >>10242765 meat sauce salt stir eat

>>	Anonymous Mon Mar 5 14:34:14 2018 No.10242861 Good instructions

>>	Anonymous Mon Mar 5 14:36:37 2018 No.10242869 >>10242765 spketii

>>	Anonymous Mon Mar 5 14:36:54 2018 No.10242873 lets see, cut film to vent 3 minutes, stir replace film 3 minutes.

>>	Anonymous Mon Mar 5 14:38:08 2018 No.10242883 you ever get an irrational dislike of a food. their meatballs are fine I just have something against them now.

>>	Anonymous Mon Mar 5 14:43:54 2018 No.10242914 >>10242765 Ground beef, ground pork, slow cooked tomato's until theyre mush, cinnamon and nutmeg.

Anonymous Mon Mar 5 14:46:40 2018 No.10242933

>>10242765

i started cooking both the sauce and pasta in the same size large pots instead of the smaller pans cause you have less room for stirring the sauce and have to be more careful, plus it helps with the sauce splattering

>fill up pasta pot with water and start going on high heat with garlic salt sprinkled in heavily
>max heat
>1 good spoonful of margarine
>1LB of ground beef browned until the fat starts to crystalize (you'll hear it popping instead of simmering within the butter/fat)
>1 packet of italian dressing/seasoning added once the beef starts to crystalize
>1 can of italian seasoned diced tomatoes
>1 can/bottle of Hunts Traditional
>keep stirring with spatula until it returns to a boil then reduce to 50% heat so theres a steady simmering not just occasional "plops"
>process usually takes about 5-10 minutes
>occasionally reduce heat while stirring infrequently and maintaining simmer
>by then the pasta water should be boiling
>break the pasta in half while its still in the bag (works easier in bagged instead of boxed)
>put pasta in and stir occasionally
>once drained and not rinsed
>another big spoonful of margerine (use the pasta stirrer amount)
>let it melt a bit back on the heat
>add some more garlic salt and mix
>put in pasta and stir
>serve

>>	Anonymous Mon Mar 5 14:47:07 2018 No.10242936 >>10242765 >What's in your recipe? There is only one recipe, the official, original one: http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976

>>	Anonymous Mon Mar 5 14:47:21 2018 No.10242940 bout 500g sphagett

>>	Anonymous Mon Mar 5 14:51:21 2018 No.10242965 >>10242940 >sphagett You have already fucked up. Use linguini.

>>	Anonymous Mon Mar 5 14:53:00 2018 No.10242975 File: 13 KB, 480x360, 6469464764.jpg [View same] [iqdb] [saucenao] [google] >>10242965

>>	Anonymous Mon Mar 5 14:53:19 2018 No.10242976 I love using ratatouille stew as sauce and add some ground pork

>>	Anonymous Mon Mar 5 14:54:48 2018 No.10242989 >>10242933 I hope to God this is bait...

>>	Anonymous Mon Mar 5 14:57:59 2018 No.10243001 >>10242765 minced moose meat carrots bell peppers shallots (for the kitchen smell, I start by cooking these then throw them in the bin) garlic crushed tomatoes cream red wine beef stock seasoning

>>	Anonymous Mon Mar 5 14:58:55 2018 No.10243005 >>10242989 why?

>>	Anonymous Mon Mar 5 16:25:49 2018 No.10243494 >>10242765 tiger penis, tomatoes, garlic, onions

>>	Anonymous Mon Mar 5 16:26:30 2018 No.10243502 >>10242765 It changes every time.

>>	Anonymous Mon Mar 5 16:53:47 2018 No.10243685 Onion Garlic Celery Carrot Tomato puree Red wine Ground beef Chicken liver Crushed tomatos Rosmary Basil Paprika

>>	Anonymous Mon Mar 5 18:55:35 2018 No.10244291 >>10243685 That's a good list.

>>	Anonymous Tue Mar 6 00:09:53 2018 No.10245785 >>10242765 ‘cados

>>	Anonymous Tue Mar 6 01:27:59 2018 No.10246061 Onions Garlic Carrot Ground beef Splash of milk Salt Pepper Pureed tomatoes Red wine Oregano Basil Thyme Rosemary Parsley

>>	Anonymous Tue Mar 6 06:03:37 2018 No.10246722 File: 1.10 MB, 3264x2448, EE62B5C4-6338-4C8D-B0E0-D9789DB18173.jpg [View same] [iqdb] [saucenao] [google] beef stock and red wine reduction. Raises the savoury profile of the sauce.

>>	Anonymous Tue Mar 6 06:20:56 2018 No.10246757 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/4 cup white sugar 2 Tbs brown sugar 1 cup milk 1 cup hefeweizen or other light wheat beer 1/2 cup oil 1 tsp vanilla 2 eggs, separated, whites beaten very stiff > not eggos

>>	Anonymous Tue Mar 6 06:25:09 2018 No.10246764 File: 1.23 MB, 3264x2448, DC738160-7688-4303-945A-3A4516836338.jpg [View same] [iqdb] [saucenao] [google] A spoon full of marmite earlier on in the cooking really improves the sauce. Don’t know why but it just works.

>>	Anonymous Tue Mar 6 06:53:14 2018 No.10246805 >>10242765 your standard bolognese recipe + hot sauce + cumin powder. and a dollop of sour cream depends on mood

>>	Anonymous Tue Mar 6 06:58:28 2018 No.10246811 >>10242765 Beef, onions, garlic, italian seasoning, tomatoes, red wine, salt, pepper, corn starch. Best recipe evar!!!

Anonymous Tue Mar 6 07:08:18 2018 No.10246829

>>10242765
I start by searing seasoned ground beef over high heat, in an enameled cast iron dutch oven, that's preheated to high temp. I make sure to get a good sear all around the beef. I don't use any oil and I try to make sure to not move it too much to develop a good amount of browning. After this I quickly break it up, before removing it from the pot.

I then let my pan cool off somewhat, before adding oil and setting the heat to medium/medium-high. I add a good amount of vegetable oil, as well as some butter, and then I add two finely chopped white onions. I let these soften slightly for around 5-10 minutes, before adding in 2 finely chopped carrots and 2 finely chopped celery sticks. I season with salt and pepper and let these cook down for around 20-30 minutes, making sure to only let them soften and not brown too much, before adding 2 cloves minced garlic. Cooking for 1 minute.

Next I add in a heaped tablespoon of tomato puree. Letting it cook for a few minutes to remove any bitterness. I then add in a glass of good quality red wine. I scrape the bottom of the pan to deglaze and remove/incorporate all the fond at the bottom.

I let the wine reduce for 5-10 minutes, before adding my beef back to the pan, as well as a can of chopped tomatoes, a pinch of sugar, fresh beef stock, salt, pepper, a splash of whole milk and a good amount of worcestershire sauce.

I bring this up to heat and then let simmer for a good 30 minutes to an hour, or until the sauce is reduced to my liking. Stirring occasionally of course.

I finish by adding a generous knob of butter.

When I want to eat it, I'll either cook my spaghetti and add it to the pan, or I'll take a serving of the bolognese sauce, add it to a skillet, heat it up and then toss my cooked pasta in before stirring.

I also find that the bolognese sauce is better when it's had time to sit and develop flavor, so I'll usually make my sauce in the morning to eat for dinner that same day.

Anonymous Tue Mar 6 08:08:47 2018 No.10246954

>>10243005

Garlic salt is a meme

Using Margarine instead of butter is a meme

Using pack seasoning instead of making your own is lazy

mentioning a brand name is a meme

The way you describe the sounds and looks of the food is very poor

Some anons (not me) think not making your own spaghett from scratch is considered poor cooking.

>>	Anonymous Tue Mar 6 08:20:48 2018 No.10246986 >>10246764 It's umami. I use a bit of fish sauce for the same reason.

>>	Anonymous Tue Mar 6 09:08:26 2018 No.10247119 >>10246954 It's not a meme when margarine is less than half the price of butter.

>>	Anonymous Tue Mar 6 11:37:50 2018 No.10247539 >>10246805 I added a big shake of cumin once on accident and I didn't like it DESU. Do you add a lot or only a bit?

>>	Anonymous Tue Mar 6 11:39:31 2018 No.10247544 File: 45 KB, 420x315, alfredo-su-x.jpg [View same] [iqdb] [saucenao] [google] I don't eat that acidic crap. I eat alfredo, the GOOD pasta sauce.

>>	Anonymous Tue Mar 6 11:45:08 2018 No.10247559 >>10247544 make you alfredo. put a ramakin of marinara on the side, dip garlic bread in it and eat it with your noodles. Neapolitan is amazing.

>>	Anonymous Tue Mar 6 12:15:38 2018 No.10247667 >1 small yellow onion >4 clove garlic >.70lb beef >D.O.P. tomato sauce >salt >basil >oregano >milk >pasta water

>>	Anonymous Tue Mar 6 12:23:32 2018 No.10247714 File: 2.54 MB, 390x373, 1499642946032.gif [View same] [iqdb] [saucenao] [google] >>10247544 >alfredo, the GOOD pasta sauce >not pesto

>>	Anonymous Tue Mar 6 12:31:07 2018 No.10247755 Ground beef tomato sauce diced tomato bell pepper lots of garlic thyme a little bit of cumin

>>	Anonymous Tue Mar 6 14:51:29 2018 No.10248377 Italian sausage, stewed tomatoes, onion, and random amounts of spices

>>	Anonymous Tue Mar 6 14:53:15 2018 No.10248379 >>10248377 Where do you get imported sausage? Is it expensive?

Anonymous Tue Mar 6 15:00:49 2018 No.10248411

>>10242765
I'll skip the obvious ingredients and say I always put in 4 things people sometimes balk at:

grated carrot
1-2 anchovy fillets
a star anise pod
a few whole cloves

I suppose the carrot isn't completely crazy but I get looks sometimes and with the last three especially. But if you don't tell anyone they can't tell what it is but they know there's something about it that tastes better. My mother in particular swore she hated anise forever but loves my spagbol so when I gave her the recipe she thought I was trying to prank her, even though I'm not known for that

>>	Anonymous Tue Mar 6 15:02:03 2018 No.10248417 >>10248411 Oh and if you guys haven't tried it, go half and half butter/olive oil

>>	Anonymous Tue Mar 6 15:03:31 2018 No.10248421 >>10248411 Anchovy fillets are great in a ragu. They add a really nice savory flavor. Star anise is a flavor enhancer as well. Not a fan of cloves.

>>	Anonymous Tue Mar 6 15:06:13 2018 No.10248426 >>10246722 That sauce looks seriously rich and delicious. Is that Parmesan Reggiano shavings on top?

>>	Anonymous Tue Mar 6 15:11:39 2018 No.10248449 >>10242933 Best be trolling.

>>	Anonymous Tue Mar 6 15:15:02 2018 No.10248463 >>10246829 Good but needs more herbage and more simmer time.

>>	Anonymous Tue Mar 6 15:16:35 2018 No.10248470 File: 54 KB, 685x380, whensheforgottheoliveoil.jpg [View same] [iqdb] [saucenao] [google] >>10242765 >mfw every time I see a stock photo where the sauce isn't mixed with the pasta

>>	Anonymous Tue Mar 6 16:25:25 2018 No.10248807 >>10242765 Worcester sauce Red wine Oregano Mushrooms, YES, mushrooms! I only use passata, not tinned tomatoes. Don't really think I'm missing out.

>>	Anonymous Tue Mar 6 16:27:07 2018 No.10248813 >>10243685 >Rosmary >Basil Stealing these

>>	Anonymous Tue Mar 6 18:05:41 2018 No.10249340 >>10246722 i never understood the big shavings of cheese.

>>	Anonymous Tue Mar 6 18:28:34 2018 No.10249462 Olive oil Mirepoix Ground beef Tomato puree Beef stock Milk A bay leaf and nutmeg

>>	Anonymous Tue Mar 6 19:17:42 2018 No.10249702 >>10242933 I would eat this.

>>	Anonymous Tue Mar 6 21:30:51 2018 No.10250336 >>10248470 Agreed. Pasta always goes in the sauce. >>10246764 This anon knows what he's doing.

>>	Anonymous Tue Mar 6 21:39:00 2018 No.10250381 >>10246722 How do you make your beef stock?

>>	Anonymous Tue Mar 6 21:39:28 2018 No.10250384 >>10242933 Somewhere, for no reason apparent to her, an old Italian grandmother lying in bed in her home in the Italian countryside woke up and shuddered.

>>	Anonymous Tue Mar 6 21:41:39 2018 No.10250392 Do you mix your sauce in the pasta then serve, or spoon the sauce over bare pasta on the plate?

>>	Anonymous Tue Mar 6 21:45:51 2018 No.10250418 >>10247119 Then use oil you fucking retard.

Anonymous Wed Mar 7 05:24:26 2018 No.10251834

This takes an eight-quart vessel that will fit in your oven and work on your stove. Six ounces of chopped sliced pepperoni and a mix of olive and a high-smoke oil for flavor and fat content first. Fry up a good-sized bunch of finely-chopped basil, a decent spoon of thyme, oregano, and a smaller spoon of paprika in the heated grease, along with some form of ground dried chilis if you want. Slowly add a whole minced red onion or two and some peeled pureed tomato to that in equal parts until it gets all sizzly and reduced. Then put in a modest fistful of bay leaves and keep adding tomato. You're going to slowly add more and mix over the course of about an hour, simmering it on the stove top until you've got 6 quarts of tomato puree in this thing and then you're going to stew it for 4-6 hours in the oven after adding a pound of cubed stew beef and maybe hot italian sausage. Use a mellow hard white cheese on standard spaghetti. It shouldn't be too watery, it shouldn't be too heavy. You may need to reduce it further after baking phase. Feeds a small army or one decent family gathering. This recipe is a blend of Arbëreshë spaghetti sauce, Midwestern American red sauce, and Thai basil & herb frying techniques. I have an interesting extended family.

>>	Anonymous Wed Mar 7 05:25:29 2018 No.10251836 >>10251834 Oh fuck I forgot the head of mashed roasted garlic

>>	Anonymous Wed Mar 7 05:26:52 2018 No.10251840 >>10246829 >finely chopped carrots the whole point is to put in a whole carrot cut into two or three big pieces to leech out the acid you mong, you chuck the carrots after

>>	Anonymous Wed Mar 7 05:29:20 2018 No.10251846 >>10250392 sauce over because I enjoy the taste of good al dente noodles and knowing that it did not come out of a fucking can

>>	Anonymous Wed Mar 7 05:30:09 2018 No.10251847 File: 3.94 MB, 400x355, 1520370930399.gif [View same] [iqdb] [saucenao] [google] >>10242765 >>10246722 >pile of plain, bland ass spaghetti straight from the strainer, probably rinsed in cold water cause you're a stupid faggot

>>	Anonymous Wed Mar 7 05:32:42 2018 No.10251850 >>10246986 >fish sauce I use oyster sauce

>>	Anonymous Wed Mar 7 05:42:00 2018 No.10251865 >>10251847 >plain spaghetti I see sauce on there. You got shit in your eyes?

>>	Anonymous Wed Mar 7 05:42:53 2018 No.10251866 >>10251840 binging with babish retard spotted

>>	Anonymous Wed Mar 7 05:43:11 2018 No.10251869 >>10251865 Come back when you figure out how to cook.

>>	Anonymous Wed Mar 7 05:44:25 2018 No.10251871 >>10251865 you do know you're supposed to mix the pasta into the sauce right?

>>	Anonymous Wed Mar 7 05:50:44 2018 No.10251879 >>10251871 >muh personal arbitrary rules I think you may be on the spectrum. Get tested, medication is available. :)

>>	Anonymous Wed Mar 7 05:54:12 2018 No.10251892 >>10251879 >arbitrary rules no, it is the correct way of making pasta I bet you put the toilet roll facing inwards too

>>	Anonymous Wed Mar 7 05:59:28 2018 No.10251920 >>10251892 >making pasta We’re not talking about making pasta.

>>	Anonymous Wed Mar 7 06:04:18 2018 No.10251942 >>10251834 This might be good, but it's not bolognese.

>>	Anonymous Wed Mar 7 06:04:53 2018 No.10251946 >>10251920 fine, cooking pasta and serving it with a sauce pedantry is the sign of someone who has lost an argument

Anonymous Wed Mar 7 06:14:05 2018 No.10251972
File: 1.27 MB, 2337x2132, Marco-Pierre-White.jpg [View same] [iqdb] [saucenao] [google]

>>10250381
First I boil some water in the kettle. Then I take 2 Knorr Rich Beef Stock Pots and unpot them into a pyrex jug. I pour over enough water to dissolve before whisking with a fork.

>>	Anonymous Wed Mar 7 06:26:17 2018 No.10252000 >>10243685 Finally a decent one. Try fish sauce, fits well with the liver n shit

>>	Anonymous Wed Mar 7 06:29:06 2018 No.10252006 File: 288 KB, 2127x386, 65CE2E67-87F0-4BB1-AA13-78BAA3343596.jpg [View same] [iqdb] [saucenao] [google] >>10251946 >>>/r9k/ See ya’ later, Spergy. :)

>>	Anonymous Wed Mar 7 06:44:54 2018 No.10252041 >>10252006 https://greatist.com/eat/how-to-cook-pasta https://www.youtube.com/watch?v=jyayNr65OHc

>>	Anonymous Wed Mar 7 06:51:59 2018 No.10252056 >>10252000 https://www.youtube.com/watch?v=HBpbWhfsBxw

>>	Anonymous Wed Mar 7 06:53:08 2018 No.10252057 >>10252006 https://www.youtube.com/watch?v=HBpbWhfsBxw

Anonymous Wed Mar 7 06:58:25 2018 No.10252071

>>10242765
a little pancetta for that tasty fat
ground beef
pork sausage (removed from casing & broken up)
fresh rosemary, bay leaves
whole garlic cloves, smash and throw in
EVOO
mirepoix
little brown sugar
red wine
good canned tomatoes (whole)
tomato paste
couple anchovy fillets
simmer a long time to let flavours marry, get oils from rosemary/bay and for garlic to soften
garnish with fresh basil & reggiano from a wedge

I'll have to try with chicken livers sometime, that sounds good.

>>	Anonymous Wed Mar 7 06:59:05 2018 No.10252072 >>10252041 >amateur YouTube videos are my authoritive culinary references Bet you believe everything on Wikipedia as well.

>>	Anonymous Wed Mar 7 07:03:54 2018 No.10252078 >>10252072 That's Gennaro Contaldo. He's a famous Italian chef.

>>	Anonymous Wed Mar 7 07:05:00 2018 No.10252080 >>10252072 its Gennaro Contaldo (Jamie Oliver's mentor and close friend to Antonio Carluccio) being filmed by Jamie Olivers internet crew.

>>	Anonymous Wed Mar 7 07:08:04 2018 No.10252085 File: 557 KB, 720x538, Jamie Oliver and Gennaro.webm [View same] [iqdb] [saucenao] [google] >>10252072 >amateur the only thing amateur here is your weak bait

>>	Anonymous Wed Mar 7 10:41:11 2018 No.10252625 https://www.youtube.com/watch?v=h2Ut1H659lU

>>	Anonymous Wed Mar 7 10:44:35 2018 No.10252634 >>10252625 how many knorr stock pods™ go in bolognese?

>>	Anonymous Wed Mar 7 15:16:13 2018 No.10253762 >>10251942 Never said it was. Probably from closer to Calabria than Bologna, actually.

Anonymous Wed Mar 7 16:03:59 2018 No.10254003
File: 49 KB, 600x600, large_4756cc75-942b-49d2-b24c-d4e0fb6ab50b.jpg [View same] [iqdb] [saucenao] [google]

>>10242765
This atop my microwaved store-bought spaghetti. Only need to clean two plates and I can reheat it as I need. I don't get home until 7 and need to be sleepin' by 10 so my time is precious.

>>	Anonymous Wed Mar 7 16:05:13 2018 No.10254009 >>10242765 >Cincinnati chili without beans

>>	Anonymous Wed Mar 7 16:05:54 2018 No.10254014 >>10254003 based

>>	Anonymous Wed Mar 7 16:18:19 2018 No.10254081 >>10246722 >>10242765 >not tossing the pasta in sauce This is fucking fundamental, it's like the most basic instruction. Fucking Americans I swear to god....

>>	Anonymous Wed Mar 7 16:19:49 2018 No.10254092 >>10254081 >not tossing the pasta in sauce Ill fucking toss your salad if you don't shut the fuck up

>>	Anonymous Wed Mar 7 16:22:28 2018 No.10254105 File: 112 KB, 800x598, FJ7D8O8HTAMJUY0.LARGE.jpg [View same] [iqdb] [saucenao] [google] >>10247559 this is good too

>>	Anonymous Wed Mar 7 16:36:50 2018 No.10254168 >>10243001 Based Newfoundland

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