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If your goal is indeed a sauce or purée, you will want to reduce the total amount of liquid in your tomatoes, typically by reducing the sauce, i.e. boiling the liquid off. Any additional liquid simply extends the time required unless you add a liquid explicitly for taste, e.g. red wine, a dash of (balsamic) vinegar or broth. Wine for example does influence ...


Hobgoblin is a dark brown ale and would work just fine as a replacement for Newcastle Nut Brown Ale for cooking purposes. Newcastle is more widely available than Hobgoblin, so is often used in recipes, but at the end of the day, any decent brown ale will do.


There are two different processes. Amino and glutamine acids break down into smaller components, γ-glutamylpeptides due to long cooking. These proteins create the "complete, rounded taste", kokumi, similar to the umami taste, which is more a feeling than a flavor. The second process are enzymes breaking down fat into other components that we recognize as ...

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