Tagged Questions
3
votes
2answers
483 views
Tomato pasta sauce splits. Why?
I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmering & thickening process the sauce ...
3
votes
1answer
200 views
Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product.
...
2
votes
2answers
1k views
What savory flavors would pair well with chocolate pasta?
I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking.
I have been thinking about what kinds of flavors could be used for ...
12
votes
1answer
338 views
What makes a pasta shape pair with a sauce?
Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the pasta and the sauce make them work well ...
15
votes
8answers
8k views
Why add pasta water to pasta sauce?
I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
7
votes
4answers
13k views
What causes a tomato sauce to have a bitterness and getting rid of it?
My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here
However, it is still slightly bitter.
What causes a tomato sauce to have a (in ...
3
votes
4answers
3k views
How to avoid cooked pasta soaking up sauce when stored?
I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based.
By lunch the next day, the ...
14
votes
8answers
24k views
How long should I cook pasta sauce?
I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic...
After that I let it sit on a small flame for a bit more.
As a ...
3
votes
1answer
143 views
Did extra insulation cause ice crystals in frozen mac & cheese?
I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce and pasta I baked to try to eliminate ...
3
votes
2answers
1k views
How to mix pasta and sauce evenly?
When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta water etc. The problem is with pasta sauces ...
41
votes
25answers
40k views
In a tomato sauce recipe, how can I cut the acidity?
It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
