jar sauces or packet sauces ?

Middy

For spag bol and chilli con carne, I don't use any jar or packet sauce. I just use a can or tetra pak of economy chopped tomatoes, tom puree, herbs n spices to taste and Lea & Perrins.

antrobus

~~Diane~~ wrote: »

What's wrong with using packet sauce for bolognaise and shepards pie? They are just herbs and thickeners, nothing to do with died meat!!

Surely you must have heard of these Colmans, Schwartz, shops own brand

I think the reference to 'dried meat' was meant to be a joke.

And yes those Colmans, Schwartz etc packets are "herbs and thickeners". That's the point. They are an expensive way of buying herbs and thickeners.

Clowance

bluebeary wrote: »

hi clowance, do you use the bigger jars as the standard size ones does two people in our house, or are we being greedy ?

usually the medium size (bigger than grossman) but not the giant size, you can add a little water then to make it wetter. But its a matter of taste, maybe you would find half a jar bland? Have a go and see what you think.

FatVonD

I've just changed from jars to tins for curry sauce which are cheaper and also cut down on packaging. I always tend to bulk stuff out with something cheaper too, eg I'll add a can of value chicken curry to my own chicken curry and I buy spicy bolognese sauce (whichever brand is on BOGOF, there's usually one!) and add a tin of chopped tomatoes to make twice as much.

Gunna

We tend to use jars as personally i can't stand the taste of packets there is always a funny plasticy taste from them.

I tried packets when making shepherds pie,bolognese,sausage casserole all were disgusting

allybee101

Bluebeary,
Kidney beans in a tin just need reheating (they're ready cooked, can even be used cold in salads). If you buy them dried then you have to boil them for approx 40 mins or so. This makes them edible.

For homemade sauces, see how the consistency is. I find I rarely need to add thickening agents to a tomato/ bolognese sauce. If you do want to thicken it add some cornflour/ thickening granules at the end and cook a few minutes longer - they work v quickly. Best to mix cornflour into a paste with water before adding - no lumps!

bluebeary

thanks guys, particularly allybee for the kidney beans x

ska_lover

same for me, i used to spend a fortune on dolmio sauces for bolognaise until it hit me that I was being ripped off, and started using a tin of tomatoes, tomatoe puree and dried herbs.

dried packet mixes are fine, i use them, wouldnt say there were any difference flavour wise. sausage casserole is a fave in my house! yum yum

Doshwaster

Tinned sauces - especially Italian ones - are one of the biggest rip offs going. All they are are chopped tomatoes and a few herbs. They must cost pennies to make and sell for over a pound.

I haven't bought a jar of pasta or curry sauce in years.

Pretani

The dried pks aren't as good as the sauce in jars. Most of the sauces say use when opened, but they'll last fine in the fridge for a few days after opening. I like using the pataks consentrated paste, it lasts upto 6 months in the fridge after opening. The vindaloo one is superb and better than some fresh made vindaloos in the takeaways.