Cooking without Sauces

squeaky

lipidicman wrote:

Right, next time: lasagne with the leftovers - Now for my best cheese sauce...

ooh! With paprika and mustard in it?

ET03

I always make double spaggy bol
and freeze half
as taste seems more intense on reheating I can usually add an extra tin chopped toms while reheating it to stretch it further

lipidicman

squeaky wrote:

ooh! With paprika and mustard in it?

Now that does sound good!

squeaky

lipidicman wrote:

Now that does sound good!

I also add a little of each to egg&cheese pies too.

lipidicman

Ok, just wanted to report that I had a go at my first 'jarless' bolognese

It was....OK, not bad, but not the best ever.

I used Garlic Puree, Onion, Carrots, Peppers, 400g tinned toms, 4 tbspns of Puree, 500g mince (20% fat) and I added 8tbspns Wocester Sauce, 2 Tbspns Italian seasoning and Salt and Pepper (not enough S&P i think) and I simmered it for 2 hrs (had to eat - too hungry) I have the leftovers tonight (this had 3 hrs simmering and has been in the fridge for 48 hrs) so I hope this is better

It did have less of the glow in the dark fat on the top (always hated this with dolmio) and I know it was better for me - just needed some more zing (I usually use 'extra spicy' dolmio) So next time? Chillies? Chili powder, cayenne? Any ideas?

Thanks again!

Debt_Free_Chick

lipidicman wrote:

Ok, just wanted to report that I had a go at my first 'jarless' bolognese

It was....OK, not bad, but not the best ever.

I used Garlic Puree, Onion, Carrots, Peppers, 400g tinned toms, 4 tbspns of Puree, 500g mince (20% fat) and I added 8tbspns Wocester Sauce, 2 Tbspns Italian seasoning and Salt and Pepper (not enough S&P i think) and I simmered it for 2 hrs (had to eat - too hungry) I have the leftovers tonight (this had 3 hrs simmering and has been in the fridge for 48 hrs) so I hope this is better

It did have less of the glow in the dark fat on the top (always hated this with dolmio) and I know it was better for me - just needed some more zing (I usually use 'extra spicy' dolmio) So next time? Chillies? Chili powder, cayenne? Any ideas?

Thanks again!

Fantastic! Well done

Just experiment ... we each have our own taste and my suggestion might not appeal to you. However, any of the ingredients you suggested will add some zing, but don't overdo it to start with. Test, try & taste. Have fun

Galtizz

lipidicman wrote:

- just needed some more zing (I usually use 'extra spicy' dolmio) So next time? Chillies? Chili powder, cayenne? Any ideas?

Thanks again!

Crushed chillis. They are REALLY hot so don't use too much. It also gets hotter the longer it cooks for. You can also add a teaspoon of HOT chilli powder. I'd add 1 tsp of each first and if it isn't hot enough add another 1/2 tsp of each.

OH complained that my chilli wasn't hot enough so I added 2 teaspoons of this + 3 tsp HOT chilli powder to slow cooker chilli and it nearly blew his head off :rotfl:

moggins

The problem isn't with the sauce it's with your tastebuds

Honest, I'm not being rude!! The jar sauces are loaded with sugar and we have got used to them so anything you start to make from scratch will taste completely different.

If you add a tspn of sugar to anything tomatoey it also brings out the taste of the tomatoes more, so try adding a spoonful next time you make a tomato sauce. It might not seem very healthy but in actual fact there is only 16 calories in a spoonful of sugar and that is still far better than the 16 - 20 spoonfuls that goes into every jar of sauce.

WeirdoMagnet

lipidicman wrote:

It did have less of the glow in the dark fat on the top (always hated this with dolmio) and I know it was better for me - just needed some more zing (I usually use 'extra spicy' dolmio) So next time? Chillies? Chili powder, cayenne? Any ideas?

When I make any mince-based dishes (chilli/spag bol/cottage pie), I fry (soften) the onions, add the mice, and cook through, and then strain off the fat. Strain it before you put any flavourings in or you will just loose them.

To spice it up you could use any of those three - or a couple of drops of tabasco or some paprika.

I also use a beef oxo in these sort of dishes.

Oh, and frozen peppers are lots cheaper for cooking with, saves using the nice crisp ones.

lipidicman

My tastebuds? I dont really have a sweet tooth anymore - been weaning off of it for year - none in tea or coffee anymore

I did put a teaspoon of sugar in (did I forget to mention that?)

Tabasco- great idea

Paprika and Chili powder - when do you add them - do they need to be fried in the oil at high temp - or just added to the sauce? I dont drain the fat off (unless there is loads) as this ruins the texture for me

I did think to add OXO - I assume just into the sauce before simmering?