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5

San Marzano tomatoes are generally preferred for Italian tomato sauces because they are denser, fruitier, have a slightly lower acidity, and break down well when cooked. I've made both fresh and fresh-cooked tomato sauces from the San Marzanos my mother-in-law grows, and would prefer these over just about any other tomato variety for sauce-making ...


3

You can make make Bearnaise with normal butter. The version with clarified butter has a more subtle and, some say, refined taste. I think the missing milk solids negatively impact on taste, which is why I always use regular butter.


3

After the wine. Let the wine almost reduce, then add the stock. Follow the recipe then from "reduce by two thirds", reducing the now wine-flavored stock. You might as well be quoting any of 1000 recipes for mushroom risotto. It's basically a typo, the author has seen it so many times before that he doesn't see it. I can't know exactly the author's ...


2

Passata is crushed tomato. Tomato paste is a concentrate of tomato produced by cooking for a long time, removing seeds and skin, and cooking further. They are different products that are going to produce different results, both flavor-wise and in terms of texture. If I were you, I would not add extra water at all, if you are going to use the Passata. I ...


2

I would imagine that the sweetness of balsamic vinegar might seem out of place in traditional Mexican fare, which in my experience, is seldom sweet. (Well, except for dessert, of course).


2

I have experimented much and have found that using a 12 ounce can of tomato paste results in an acidic quality to the sauce, which is undesirable(at least when cooking in standard size pot). The following combination results in a good sauce: two 14.5 ounce cans of crushed tomatoes, one 6-ounce can of tomato paste, 1 heaping teaspoon of sugar, 1 tablespoon ...



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