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Paul Massell

something else to consider is the letting it sit part


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Joined: Dec 31, 1969

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Posted to Thread #30340 at 5:24 pm on Jun 11, 2018

I will make a fresh sauce two ways. The first is how I learned it and that is starting early in the morning and then letting it simmer all day and the larger chunks of tomatoes, peppers and onions slowly break down and release their awesomeness in a magical gastronomical alchemy. The other is when I need a quicker option which will involve my stick blender.

I have noticed that in the latter case if I've made extra, some of the water content will separate after a day or two while I won't see that with the former or just minimally in comparison.


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