/ck/ - Food & Cooking

>>13397991
I just fucking go for it. Fuck it. We're all going to die someday.

>>13397991
That is way too long. A tomato sauce like that shouldn't be simmered over 20-30 minutes. Tastes dead anywhere afterwards. Unless you're making bolognese or something there is no need to cook a tomato sauce that long

>>13398002
I've always heard that it takes a few hours over low heat for the tomatoes to break down.

>>13398014
Did you hear that from a retard? You would want them to break down completely if you were making say tomato paste, but tomato sauce should taste like fresh tomato and over cooking it kills that bright flavor. The same thing happens with garlic if you cook it too long, loses most of it's taste

>>13398035
No, that seems to be the general consensus everywhere I look.

>>13397991
20 minutes sweating veggies, 10 minutes in pressure cooker, as much time as necessary to reduce to a thick flavourful sauce.

make sure you boil some pasta so you can add pasta water to the sauce

>>13398158
I did, it was very good.

>>13398158
Kill yourself immediately

>>13397991
are you using canned tomatoes?

If you're the same guy who said to simmer for only 20-30 minutes, I'm beginning to suspect you don't know the first thing about cooking pasta.

>>13398194
pasta water is necessary to thicken stuff

>>13398197
Yes, just regular crushed Cento tomatoes. I know, I should have use San Marzano.

>>13398035
Tomato sauce must be cooked for at least 2 hours, so that the tomatoes break and release their sweetness. If you cook less, you need to blend it and that gives a nasty texture which I, personally, dislike.

>>13398202
Canned tomatoes are pretty much the same flavor wise. Don't fall for the meme of paying a lot for cans. Fresh, yes, canned, no.

>>13398194

>>13398198

>>13398212
Yeah, I saw the price tag on the San Marzanos and decided to go with the regular Cento crushed since they're the same brand.

>>13398194
why are you on a cooking board if you don't know how to cook? lurk more.

>>13398212
this is not fucking true

>>13398332
Yeah, I'm sure Cento is leagues better than something like Great Value and I'm sure San Marzano is slightly better than regular old Cento.

>>13398332
It is.

I guarantee that, on a blind test, I could fool you into thinking a sauce made with Great Value was made with San Marzano.

>>13398387
I don't know, tomatoes are pretty sensitive to their grow conditions. Supermarket tomatoes have no flavor while garden tomatoes are bursting with it. The quality of tomatoes they can really does matter.

Chef here, I cook mine for nearly nine hours.

>>13398546
I'm assuming you're cooking a huge amount too right? What brand of tomatoes do you use?

>>13397991
I just mix equal parts ketchup and butter, then microwave it for a couple minutes.

30 minutes uncovered 30 covered let rest for 10 minutes, it's not that hard your just a scrub.

>>13398577
based

>>13398622
Your sauce is not finished with just an hour of cooking unless you are using premade sauce like prego. Two hours plus for homemade.

ill start the sauce in my dutch oven then put in the oven at 350 and stir once an hour

>>13398622
americans can't cook lol

>>13398577
what kind of monster are you

>>13398634
why?

>>13398634
this. depending on the use and thickness i require, it takes on average 3 hours for me to make my sauce.

>>13398194
what kinda cunt gets this mad about starch what the fuck lmao your brain is a damn noodle water.

>>13399433
bro wtf.
you're REHEATING prego sauce.
when you're making tomato sauce from scratch, you're cooking it.

>>13398158
>add water to tomato sauce

>>13398622
>let rest
>wanting cold sauce
You fucking idiot.

>>13399569
Yes, you add a little bit of the salty pasta water to your sauce before adding the pasta. Let me guess, you never finish your pasta in the sauce.

>>13398035
Aside from the garlic point, this is completely wrong.

>>13397991
Why would you do that? It doesn't need to be cooked. It was already cooked at the factory. Just warm it up and stir it through.

>>13399675
Because it's made from crushed tomatoes that have to break down and release their flavor. The longer you cook it, the better it tastes.

>>13398198
>>13398218
You have to go back

>>13399723
The longer it cooks the more flavor is lost. The point of cooking is to minimize the release of flavors. Flavor is for the plate, not for getting sucked into the range hood.

>>13399872
This isn't true.

You absolutely need to use a ceramic cast iron if you want to cut down the time to generate sugars you want from the tomato. That dark red fond around the outside top of a simmering ceramic pot are pure flavour.

You can fast track a tomato sauce with a very strong simmer for 45 minutes then at a minimum 30 minutes to an hour of light reduction. It's still fast compared to an italian Sunday gravy but it works.

Cast iron ceramic or nothing.

>>13399872
Yeah, this is balony. Look up how an italian grandmother makes sunday gravy.

>>13399929
Italians cook badly. I thought everybody already knew this. They talk big but when it comes to results they are pathetic.

>>13399925
>You absolutely need to use a ceramic
>Cast iron ceramic or nothing.

Are you autistic?

>>13400218
No, I know that heat travels up iron better than thin sided stainless, are you retarded? You need heat on the sides as well as the bottom, you fucking goof. Stop posting to help the human race.

>>13398476
Store tomatoes are ripened using nefarious procedures. Canned tomatoes are allowed to ripen on the vine prior to picking as they aren't going to need to be shipped across the country before they are processed.

>>13400224
You clearly are autistic

>>13400218
See that shit on the edge of the pot, that's caramelized tomato, you dull fuck. That's how flavour is developed other than pan fond.

>>13400244
You're a teenage child that hasn't cooked in his life and just wants attention. So you got it. Go suicide when you realize you're a dopamine addict that can't find his fix.

>>13400252
Autism rage harder retard

>>13400245
I do. And I get the same on my stainless steel.

At any rate, that wasn't my point.

>>13400260
But you just can't, heat doesn't travel up a 1mm piece of stainless like a 4mm piece of iron clad in ceramic. It's utterly impossible. You have to be there for at least twice the time.

>>13400262
The point is that it's not clad in ceramic, you colossal retard. There is no ceramic coated cast iron. It's enamel

>>13398192
looks good anon

>>13398577
dubs confirm for based

>>13400262
It's really cute how you pretend like you have any idea what you're talking about

>>13399932
>Italians cook badly.
nice bait lmao

Are you cooking 24/7 OP?

>>13397991
Until it's hot, like a normal person.

>>13401535
But most Italian dishes are inherently bad, like carbonara, so they cant help but cook poorly

>>13401604
keep trying lmao

>>13397991
>How long do you guys cook your tomato sauce? I generally do 1 hour covered, 2 hours uncovered.
The only time I am "making sauce" is to bake a lasagna or stuffed shell in a big 11 x 17 x 5 giant baking dish.
A large can of crushed tomatoes in puree, a can of sauce and a can of tomato paste is just perfect for the recipe. To my browned ground sirloin and 2 links of italian sausage crumbled and browned, 1 chopped onion, garlic cloves, parsley, oregano, basil, olive oil...it's just cooked down like 15 minutes on simmer uncovered. It's just right. One of my cans of tomatoes will be sodium free, typically the sauce or paste. It bakes again when combined in the layers or next to the pasta...I don't want all the liquid to evaporate, and it's canned, so it's plenty cooked.

I put it in the microwave until it starts to splatter everywhere

>>13398002
This nigga puts balogna in his spaghetti lol

>>13401709
imagine baking your spaghetti sauce

>>13401974
>spaghetti sauce
He's not making spaghetti retard.

>>13401729
>balogna
>lol
Illiterate and Facebook, the post.
Or possibly just a nigger.

>>13397991
I eat it straight out of the jar. Heating it up is for pussies. Cold pasta is best.

>>13398002
You are a dumbfuck, that is completely wrong. Do you just talk out of your ass irl as well?

>>13399872
>up the range hood
Only thing that leaves the pot is water vapor. I think you've been cooking shit food your whole life and are totally content with it, so you assert that your way is the actual correct way and that EVERYONE ELSE is wrong. People with this type of personality are infuriating, just ignore them.

>>13400262
>doesn't know what clad stainless steel is
You are making a complete ass of yourself, please stop. It's making me embarrassed for you.

>>13397991
I always add jalapenos to it

>>13401317
https://www.google.ca/search?safe=off&source=hp&ei=ZRQAXoH8MJb0tAacqqu4Ag&q=ceramic+coated+cast+iron&oq=ceramic+coated+cast+iron&gs_l=psy-ab.3..0l10.1218.14269..14853...3.0..0.191.3069.15j14......0....1..gws-wiz.....0..0i131.ZvR8cPnLTio&ved=0ahUKEwjBwvm5y8rmAhUWOs0KHRzVCicQ4dUDCAc&uact=5

you retarded gimp it's a ceramic enamel. Don't internet ever again.

>>13402072

Stainless sides are SHIT, you stupid fucking cunt. You need the thermal weight to carry heat up the sides. Don't you fucking understand that? Triclad can't do that because stainless isn't MADE THAT WAY. Go fucking fuck off please and learn how the chemistry of cooking works before you open your stupid hole.

>>13398158
muh paster water is the dumbest meme shilled here
youre worse than mcchickentards

why are all of you people so fucking stupid? like ALL the time? I can't even stomach you.

>>13397991
24 hours sous vide

>>13403339
You atarded

>>13398002
>>13398035
fuck you stupid shitnigger. 4 hours minimum 5 hours ideal kill yourself if you ever speak like that again

>>13403346
cofeveve? Do you have dyslexia like trump? Either your learning disabled or a just a dumb gimp.

>>13403325
Yikes.

>>13401542
Pretty much. Glad everyone is enjoying the threads, although this one seems to have devolved into autistic screeching.

>>13397991
Yup about the same.

i age my tomato sauce in an oak cask for between 4-7 months.

>>13397991
This is the funniest fuckin thread I've seen on 4chan in a while. Please, keep arguing.

>>13403646
If you don't cook, you sound like an asshole to people that do. Go away and stop 'trying' to matter to other people, you don't matter in life.

>>13404331
This guy knows.

>>13404388
Aging tomatoes is like trying to fuck a grandmother. You don't fucking do it.

>>13404416
>trying to fuck a grandmother
All you need is polygrip.

>>13404438
I don't need her teeth to fuck her asshole. Only hole that works before death.

>>13404443
Who said the polygrip is for her teeth?

>>13404369
Lmao at how wrong and embarassing you are. Please continue! I'm showing this to all my friends!

>>13398201
well no its not it just adds flavor

>>13397991
I usually do tomato sauce in a pan. Before I pour in the tomato puree/canned tomatoes I like to put tomato paste in the pan and fry it a little. Makes the sauce taste mature, as if it was cooked for a long time.

>>13398158
Big dick galaxy brain shit here. Don't respond to people that think you shouldn't add pasta water to sauce.

>>13398194
retard

>>13398158
>poorfags can't afford to buy pasta water

>>13397996
Edged and bluepillesd

>>13404331
Fucking wizard

>>13404497
What is the poly grip for A anon.

>>13397991
I try to let it steep/simmer for a minimum of 3-4 hours.

>>13397991
marinara 45 minutes
ragu (for bolognese for example) 2h

Does letting it simmer for something like 9 hours really make a difference?

How do you actually make a tomato sauce? I've never made one with fresh tomatoes before.
Do you remove the sneeds first? Or just dump in the tomato with water and wait for it to break down?

>>13407953
I always use canned tomatoes because they are far better than fresh supermarket tomatoes. Unless you grow your own, this is probably the best method. Here's my in-progress recipe for a very basic sauce. It's good, but it's about as basic as it gets. You can take this and add your own twist on it over time. With fresh tomatoes you'll want to roast them in the oven. I've never done this because I don't grow my own. This recipe is per can of tomatoes btw.

Instructions:
Heat 2 Tbsp olive oil in a large sauce pan
Saute 1 diced white onion until translucent
add 6 cloves garlic, minced
Saute for 1-2 minutes
Add 1 can tomato
Add 1/2 Tbsp oregano
Bring the sauce to a simmer
Stir every 15 minutes for at least 3 hours
(I like to cover it for one hour, uncover it for two)
Add 1/2 tsp salt at a time until it tastes right
add pepper until you feel it tastes right

>>13408025
Thanks senpai.
I'll definitely try it

>>13407953
You leave the seeds. You just core the stems out, then blanch them in boiling water for 1 minute, or until the skin wrinkles. Then you place them in an ice bath to cool, then you peel the skins off and chop them. That’s it.

>>13397991
45 min makes it edible from scratch, 2-3 hours for simmering meat sauce, 45-1 hr for marinara

Italian here, tomato is a "fresh" ingredient, the more you cook it the more you ruin it.

>>13397991
20-30 min or so, like >>13398002 says. i'm just looking to get rid of the raw tomato taste

>>13408746
When you hear about 4-6 hours of stewing is basically an old school Bolognese sauce, when it cooks so long to flavor the meat, but that's not a tomato sauce anymore.

>>13397991
You need to cover the bowl or you give yourself an extra job of wiping the inside of the microwave after.

>>13408746
t. american with 1/32 italian heritage

>>13408774
Naah, I'm actually italian.
7:40 AM here still awake.

>>13408803
You fucking should be you lazy fucking wop, it's daytime.

>>13408025
How big a can of tomatoes we talking

>>13408025
Sound good to me. I used to grow so many tomatoes I couldn't use them all. Your recipe checks out. The dumb fucks you're addressing around not worth your time.

Marcella Hazan has one of the best and easiest tomato sauce recipes.

1 (28-ounce) can whole tomatoes
5 tablespoons unsalted butter
1 small-medium white onion, peeled and cut in half
Kosher salt

Place everything in a large saucepan and bring to a simmer on medium high, then lower to a gentle simmer on medium-low and cook for 45 minutes, or until thick with drops of fat rising to the surface, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon.

>>13409036
Forgot to mention but you obviously remove and discard the onion at the end.

>>13409036
That's essentially how every tomato sauce is made, but first you add olive oil to the pan and fry the onions for the malliard process. Never skip that or you end up with shit food.

>>13409039
Who the fuck tosses the onion? Jesus Christ. This place is like trying to deal with Wyoming.

>>13409046
Well eat it if you want, but the onion is just used to impart flavour.

>>13409053
Do you remove turnip, carrot, parsnip from your soups? Maybe don't remove onion.

>>13409053
Sorry, you comment was just the dumbest thing I've read today. It got under my skin.

>>13409059
You’re arguing about a famous recipe from one of the best and most influential Italian cook book writers ever known. And this was her most famous recipe of all. I like to think she knows more than you brainlet.

>>13409070
Cheese clothing onion out of a sauce. Go fuck yourself. I don't give a shit who she is. And you're a dumb cunt for believing that nonsense.

>>13409070
Oh and stop saying "brainlet" in normal company or you'll look like a freakshow internet screw up.

>>13409074
The onion is put in halved, they’re not diced, you literally just pick them out, and no, you’re the dumb one for being so ignorant. I’ve actually tried the recipe, unlike you.

>>13409081
I don't even know where to start with a piece of shit like you. Using onion like you use garlic is 1950s. Grow the fuck up and medium dice it, fry it in olive oil to get the malliard flavour and make your cunting sauce like an adult. Jesus. It's like teaching the learning disabled here.

>>13409081
Who the fuck halves onions and throws them in a sauce? Who is this stupid cunt you're talking about I really need to know now. Tell me.

>>13409086
How autistic are you? Getting so worked up over a tomato sauce recipe, that you haven’t even tried. And yet you think I’m the disabled one? I’m sorry anon, but I think it’s time you took your meds.

>>13409081
Who is this stupid cunt? It better not be Julia Child.

>>13409089
Have you even tried it though? Marcella Hazan Is her name.

>>13409092
Ok gimp, you've chosen to be a kid. I understand hon. Go to bed. I don't give a living shit about your food, I'm watching The Borgias. So. nite nite hon. It's great that you coward your way out.

>>13409098
>Marcella Hazan
I don't need to know that not frying onions is a method. It's shit. I've only cooked food for 30 years.

>>13409105
I’ve chosen to be a kid? You’re literally flaming the thread because you disagreed with someone removing an onion from a tomato sauce recipe. Are you also suffering from a form of psychosis? Because you’re definitely the one acting like a child. Adults don’t throw tantrums Anon.

>>13409107
You haven’t actually tried it though, have you?

>>13409117

Sorry, you just seemed like a dumb cunt. Someone who would sift out onion from his sauce. I honestly don't give a shit about you at all. You can live or die, but who cares. I got to watch Ford vs. Ferrari and I'm sure you don't give a shit about that. Just go somewhere quiet and die. You're like typing to dirt.

>>13409117
Sorry, what I meant is that you sound like nothing. Like air. You're just nothing that exists.

>>13409123
Again, it’s not my recipe and you don’t sift the onion. However I’ve tried the recipe and it does work, it’s also a famous recipe as I’ve already explained. And..

>I honestly don't give a shit about you at all
Again, psychosis. Do you think I’m under the illusion that people on an anonymous website would somehow care or have feelings towards each other? Is that how you think it works? Because if you do, you’re delusional.

>>13409117
why are you even here if all you can do is parrot other peoples dumbass recipes instead of thinking for yourself

>>13409147
Because not everyone has heard of the recipe? Clearly that’s the case with you.

>>13409147
You want a real recipe you fucking kid? The absolute FIRST THING you do is fry onion in butter or oil. So start there you dumb cunt. You people are like talking to sand. You so hard to deal with.

>>13409147
Again, I’ve actually cooked the recipe and tried it, and it’s good. What about that concept don’t you understand? To actually try something, before you give your opinion on it.

>>13397991
like 5 hours covered, but only because I don't have an immersion blender to break down the onions

>>13409206
yeah, you do that because you don't own a fucking ceramic pot. Get your shit together first.

>>13408964
28oz, my bad.

absolutely LMAOing @ the guy getting booty blasted about the marcella hazan recipe and tossing the onion

>>13398192
Man at least throw a little ground beef in there

>>13410394
>noooooo someone with an italian name said it so it must be the best way

>>13410568
u mad lil wite boi?

>>13409277
actually do own a ceramic pot, what does that have to do with anything?

>>13410744
You need to shell down. It's Christmas.

>>13412029
Autists struggle to cope with change. The original Anon is clearly an autist that uses a ceramic pot and so the idea of not using one causes him immense pain.

>>13397991
>boil pasta
>put in bowl
>add cold sauce from the refrigerator
>microwave

About 40 seconds or so, usually. Sometimes longer if I have a lot of it.

>>13397991
however long it takes to be done lol
who the fuck times making tomato sauce