Hot answers tagged sauce
Tell your friend to buy around a 450g jar of passata. This is finely crushed, sieved tomatoes. It comes plain, or most supermarkets carry versions with onions, basil etc. Tomato puree is an entirely different thing and I wouldn't go down that route. There are also various pre-made tomato sauce jars available from the likes of brands like Dolmio that have ...
I totally agree with @SAJ4SAJ his answer, but I would like to add that I've heard about people getting rid of the lumps of flour with an immersion blender. However, I did not do this myself. But if I ever try it, I'll update this answer. This is not always a solution (same limits as other answers), you will destroy pieces in your sauce you do desire.
Once this has happened, about the only practical way to remove them is with a strainer. Of course that will remove anything else in the sauce like onions as well. In the future, you can use better ways to thicken your sauce. See some ideas in this question, which while phrased for mushroom sauce, has a very general answer: How can I thicken my mushroom ...
Partially cover your pot with its lid. To keep the lid partially open, you can put a wooden-spoon, or other non-metallic utensil is the pot so the lid rests on it. Like so: http://farm7.staticflickr.com/6064/6052520487_75d3e74455_z.jpg
Forget the pan or bag juices. For the sauce I do recommend cooking up a good beef fond in quantity. You can freeze the stock in portions. I vacuum bag mine (in a chamber vac) in one cup portions and freeze. Frozen stock is easy to use as a sauce base. One of my super simple favourites for beef is a bittersweet sauce made with caramelised shallots, carrot and ...
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