/ck/ - Food & Cooking

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Anonymous Fri Sep 6 23:32:00 2019 No.12886279 [Reply] [Original]

How would you improve red sauce?

>>	Anonymous Fri Sep 6 23:37:19 2019 No.12886302 msg

>>	Anonymous Fri Sep 6 23:37:28 2019 No.12886303 >>12886279 Shallots, carmelized tomato paste, Demi glace or a tsp better than boullion, cook those San marzanos down...

>>	Anonymous Fri Sep 6 23:38:07 2019 No.12886305 >>12886279 Anchovies

>>	Anonymous Fri Sep 6 23:42:50 2019 No.12886328 >>12886302 I have a lot of that stuff

>>	Anonymous Fri Sep 6 23:45:41 2019 No.12886341 >>12886279 Vodka

>>	Anonymous Fri Sep 6 23:47:59 2019 No.12886353 >>12886279 CAROLINA REAPER I can't be the only hot sauce fiend here right?

>>	Anonymous Fri Sep 6 23:48:37 2019 No.12886356 >>12886341 How much? If the sauce has meat how much would you put in per lb of meat?

>>	Anonymous Fri Sep 6 23:49:27 2019 No.12886361 >>12886356 don't use vodka. use red wine instead, about 1/4 cup per pound

>>	Anonymous Fri Sep 6 23:49:48 2019 No.12886364 >>12886353 I do grow those

>>	Anonymous Fri Sep 6 23:50:31 2019 No.12886369 Butter

>>	Anonymous Fri Sep 6 23:55:54 2019 No.12886382 File: 30 KB, 400x400, faggot.jpg [View same] [iqdb] [saucenao] [google] >>12886353

>>	Anonymous Sat Sep 7 00:02:13 2019 No.12886408 >>12886305 this or fish sauce (which is anchovies)

>>	Anonymous Sat Sep 7 00:13:50 2019 No.12886457 >>12886305 I tried this but the anchovy paste I bought smelled like fish food so I was afraid to put more than a tiny bit in. is there a fermented kind that doesn't smell disgusting?

>>	Anonymous Sat Sep 7 00:41:26 2019 No.12886568 >>12886279 GARLIC to stave off vampires

>>	Anonymous Sat Sep 7 00:47:50 2019 No.12886589 >>12886457 buy fillets

>>	Anonymous Sat Sep 7 00:50:11 2019 No.12886595 >>12886589 won't those smell even more fishy? or am I supposed to bury them in a clay pot for a couple months before I use them?

>>	Anonymous Sat Sep 7 00:50:36 2019 No.12886597 File: 54 KB, 545x318, Fillet_Of_Soul-Live_And_Let_Die-Bond.jpg [View same] [iqdb] [saucenao] [google] >>12886589

Anonymous Sat Sep 7 00:53:32 2019 No.12886604

I add green capsicum, celery, shallots, cinnamon, chinese five spice, minced beef, minced kielbasa, a very small amount of white sugar, ground coriander, msg, crushed chilli, a good amount of fresh garlic, and mount it with good butter. I call it Greek bolognese, it's best utilized in a baked ziti/mostaccioli with mozzarella between layers and bechamel on top, baked until golden.

>>	Anonymous Sat Sep 7 03:32:55 2019 No.12887003 >>12886302 this. a dash of msg takes any sauce to a whole 'nother level.

>>	Anonymous Sat Sep 7 03:37:16 2019 No.12887010 >>12886353 based!!!!

>>	Anonymous Sat Sep 7 03:43:00 2019 No.12887024 >>12886595 anchovies and fish sauce smell fishy but that gets cooked out and unless you use really quite a lot they just add a non-distinct umami flavour.

>>	Anonymous Sat Sep 7 04:53:49 2019 No.12887136 >>12886279 >How would you improve red sauce? by adding and mixing alfredo sauce into it

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