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8

It won't be as nice if you place meat into the fresh tomato sauce. The reason why is because you are then essentially boiling the mince, so you won't have any caramelisation happening. That caramelisation adds a good amount of flavour to the sauce, so you'll be losing that. Sure, the mince may dry during the frying process, but remember that it will get ...


5

Mince needs to be browned, the longer the better in my opinion, to get all the nice sticky brown flavors into your dish (not just mince all meat within reason). Then I drain the fat and add onions till they go nice and brown. Then add your wine till it's reduced down to nearly nothing and then your tomatoes. The main thing to maintain the integrity of the ...


4

Quark doesn't melt at all. What you can do is to stir it into the sauce. From there on, it depends on the version you have available. I haven't seen the Polish one. If it is firm and crumbly like some of the quarks I've had, it will remain that way in the sauce, and you will have a grainy texture. The German type is similar to yogurt in texture, and it ...


2

Very simply, all of them work. The major driver of what tastes good to you is expectations. If you are accustomed to eating soup with a certain taste, and expect it to taste that way, then any time you prepare the soup with something different, it won't taste good to you. But there is no rule to define that some liquids taste good as a soup base and ...


2

Xanthan gum if you don't want to modify the flavour. Or Boil in heavy sugar syrup if you don't mind sweetening the sauce significantly. Personally I'd do both, I imagine what you've created it BlackBerry juice without much flavour. I'd first start by boiling the berries in some sugar untill much of the water had evaporated and tasted exactly how I wanted ...


1

The way you describe it, you seem to be doing it quite right. So, let's have a look at where juces in a pan come from and where they might go: Any juice in the pan comes either from the meat or from added liquids (like wine). You actually don't want your meat to loose it's water - that's what we call dry meat ;-) A small amount is fine, if you lose ...


1

Try here- https://www.inkling.com/read/professional-chef-cia-9th/chapter-11/roux Although this doesn't specifically answer the question, it does include a comparative colour chart for roux, which will be most helpful in gaining a consistent thickening power. From there I'd be tempted to make a batch of sauce as suggested above, using a given quantity of ...



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