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Originally Posted by SeanInVa
Anyone have any tips?
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My first sauce-making experience taught me to not salt the sauce until it is cooked down to the consistency that I desire. I ended up having to make a non-salt batch later that day and blend them together to fix my error.
I also now shun the stove-top method in favor of a 300 degree (Fahrenheit) oven. Leave it in for an hour and then stir. Repeat the process until the sauce is cooked down to your liking.
I put my sauce in ziplock-style freezer bags (not too much - keep it somewhat thin) so they freeze quickly, are easy to stack, and thaw super fast.
Other than that - experiment and enjoy!
BTW - How big were your Marzano Fire plants?
Last edited by Koala Doug; July 7, 2019 at 07:07 PM.
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