The "Sauce" thread Page 4

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  • Deleted user 30 March 2011 19:02:13
    Yeah, never really got the hang of cooking rice, suggestions?
  • Lukey__b 30 Mar 2011 19:03:17 3,716 posts
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    Get a rice steamer.
  • Syrette 30 Mar 2011 19:38:44 49,797 posts
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    StarMagic wrote:

    Post reported.
  • ronuds 30 Mar 2011 19:41:32 21,781 posts
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    I don't know if you have them your way, but I've found the Goya boxes of rice to be absolutely delish.
  • Deleted user 30 March 2011 19:43:48
    A what now?
  • ronuds 30 Mar 2011 19:48:32 21,781 posts
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    Delish = delicious.
  • Ocrovastru 30 Mar 2011 19:52:09 640 posts
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    I have just discovered HP sauce.........with Guiness flavouring.

    The first few bites i honestly had no idea what to make of it, by the end of the butty I am deeply in love with it.

    @smoothpete Worcester lad eh. I drive past the Lea & Perrins factory every day, I still havent got bored of the smell!
  • coda 30 Mar 2011 20:11:10 1,866 posts
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    StarMagic wrote:
    CrispyXUK64 wrote:
    Yeah, never really got the hang of cooking rice, suggestions?

    Wash rice well, I put it in a colander under a tap. Boil some water in a pan, roughly twice as much as the quantity of rice, put in rice, stir once, cover and turn heat down to minimun, takes about 20 to 30 minutes. Simples

    Just wondering, is there much of a difference between that stuff and the "boil in the bag" type rice? I've always used the latter as it only takes 2 mins to cook, I'm not sure if I could accept rice taking 10 times longer to cook!
  • Deleted user 30 March 2011 20:31:29
    Yes, price and adding stuff whilst you're cooking it.
  • Deleted user 2 July 2012 12:59:48
    Why do my tomato sauces always taste too much of Tomato?

    I cook it with onion, garlic, spices, etc but at the end it always just has a overwealming taste of just Tomato.

    What am I doing wrong?
  • BinaryBob101 2 Jul 2012 16:07:01 26,520 posts
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    A tomato sauce that tasted too tomatoey?!?

    Do you reduce it too much?

    For a basic tomato sauce, all you need is the following:

    A can of tomatoes
    A good glug of decent olive oil
    Chilli - An optional extra
    Pinch of sugar
    Maldon Sea Salt
    Black Pepper

    Fry of a bit of garlic. Add the optional chilli, sugar, salt and pepper. Cook down on a low light for a few minutes. Check for seasoning again. Another glug of decent olive oil. Done.

    Add basil and whatever else you want to make it more complex.

    A tomato sauce should taste of tomatoes, so I'm confused on that one. Does it taste too sour? If so, add a bit of sugar to offset the sour as above.
  • Deleted user 2 July 2012 16:12:55
    The problem is it doesn't taste of much else. It doesn't taste of the garlic or onions. It's hot cause of the chili but that's about it. If I add some Tumeric it tastes too much of that.

    I typically have garlic, chili and ginger.

    Perhaps I'm reducing it too much. I add water sometimes because it looks like it's going to get to thick.

    I'll give it another bash but I only succeed 1 in 4 attempts.

    Edited by mcmonkeyplc at 16:13:51 02-07-2012
  • X201 2 Jul 2012 16:16:11 18,460 posts
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    You may have a point with the reducing it too much - it will thicken on cooling.

    And as Bob said, a bit of sugar wont go amiss.
  • Deleted user 2 July 2012 16:24:37
    So what is the optimal method in making sure your sauce is reduced enough?

    Taste it?

    Edited by mcmonkeyplc at 16:25:03 02-07-2012
  • Deleted user 2 July 2012 16:27:59
    Post deleted
  • BinaryBob101 2 Jul 2012 17:29:40 26,520 posts
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    monkey, nothing beats tasting while you cook, it utterly astonishes me the number of people (and that includes within industry) that don't taste what they're cooking. So yeah, taste all through the cooking adjusting as you go.

    Also, don't cook your sauce for too long as it can turn into tomato jam if you keep reducing and cooking. If you're unsure always add a bit of your pasta water back to the sauce to lighten it a bit.

    If this is for pasta, no ginger! Onions are unnecessary too mate.

    Edited by BinaryBob101 at 17:57:35 02-07-2012
  • gang_of_bitches 2 Jul 2012 19:35:51 5,642 posts
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    Some finely chopped, or even pureed carrot can add a lot to a tomato sauce I find, especially if you're finding a bit sharp or watery.

    On a separate note I tried M&S' Maple Chipotle Grile Sauce this evening. Had a nice smokey flavour, but very sweet, so bst used sparingly.
  • DodgyPast 2 Jul 2012 20:01:56 9,271 posts
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    I cheat and use bottled stuff, but add it after semi caramalising some onions, then some mushrooms, browning the meat, then plenty of garlic and chilli... plus some pepper. A drop of red wine doesn't go amiss.

    It's stunningly delicious, though my taste buds could be pretty warped by now.
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