I write on the lid with a sharpie.Quote:
Originally Posted by struth
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I write on the lid with a sharpie.Quote:
Originally Posted by struth
Lol - slap me cheeks!:spank:Quote:
Originally Posted by Roy S
The last bit though is why, for me, it sometimes lacks liquid and looks more like chopped up ingredients, as opposed to a sauce. Soz, just being honest:D No doubt it's still tasty, though!
Marco.
in n york and other places its illegal to have a sharpie in public apparently. i looked it up to see what it was.. something to do with grafittiQuote:
Originally Posted by Roy S
Later darling :DQuote:
Originally Posted by Marco
Freezing a sauce does seem to make it thicker however (maybe some moisture is lost in the freezing process?) & any liquid you add to said sauce doesn't seem to incorporate itself properly? Some chemistry type thing going on, dunno :scratch:
I keep mine in my trouser pocket ('am I pleased to see you or...')Quote:
Originally Posted by struth
Del vacuum seals stuff (pasta sauce, portioned up meat, etc) into clear 'pouches' (she's got a machine that does it), which are still see-through even when frozen, so you can easily see what the contents are.Quote:
Originally Posted by struth
We don't freeze leftovers, as generally there aren't any, or if so they go into the fridge and are eaten next day - or given to the cats!:eyebrows:
We also don't freeze anything that's hard to identify, for reasons discussed, so only obvious things such as chicken breast, pasta sauce (meat or tomato), bacon, sausage, etc, not 'meals' as such:)
Marco.
ive a vacuum machine too. it can do bags or containers etc of which ive a good few. its a great way to marinade too as it speeds it up and you get better penetration :eek: oohah vicar!Quote:
Originally Posted by Marco
also it freezes better without air
Lol, well shweety, I'll look forward to you making my bum glow!:DQuote:
Originally Posted by Roy S
I know what you mean with the sauce, but it's piss-easy to cure. What I do is defrost it first in the microwave, so it softens from a rock-solid block, then take that out and pop it into a pan, on a low heat, to reduce it slowly to a liquid, and at that point or a before, if the sauce is lacking some moisture, simply stir in some passata and bring it up to the right heat.
Pasta sauce should also always be heated up SLOWLY, never too quickly, as it can burn, and then you end up with a bitter taste.
I never have a problem with any added pasta blending in properly. I just get a nice smooth, rich sauce. The other thing you don't seem to do, going by your pics, is mix the sauce in with the pasta BEFORE it goes on the plate. It looks like you just pour it on top.
The proper (read as Italian way) of doing it, is to have two pans on the go, one for boiling the pasta in, and another for the sauce. Halfway through the boiling process, add a good tablespoon full of the pasta water (which should be well-seasoned with salt and contain a little olive oil) to the sauce, and stir it in, which will both add liquid to the sauce and increase flavour.
Then when both are ready, bring the sauce to the pasta, pour it in, and toss [I know you're good at that:eyebrows:) the pasta and sauce in the pan until the pasta is well-coated (every bit evenly covered ), then add a knob of butter (the real stuff, not marg), to add richness and a little sheen to the sauce, stir it in, and pour the finished pasta into a bowl and finish off with freshly-grated cheese, preferably Parmesan, not cheddar!;)
Try that and see how you get on:cool:
Marco.
Indeed on all counts!:DQuote:
Originally Posted by struth
Marco.
I actually prefer it like that (I know it's not the way you *should* do it ;) ), that way you get some variation of textures and flavours as you work your way through the dish other than it all tasting the same if you mix the sauce in.Quote:
Originally Posted by Marco
Fair enough, it's you that's eating it:)
Try what I said though about the sauce, adding passata, etc, and also when heating up the sauce add some pasta water - see if that works and/or you like it any better,
Marco.