Timeline for How to fix separating spaghetti sauce?
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 18, 2021 at 2:21 | answer | added | Brōtsyorfuzthrāx | timeline score: -1 | |
| Oct 21, 2016 at 8:42 | answer | added | rackandboneman | timeline score: 4 | |
| Oct 21, 2016 at 8:37 | history | tweeted | twitter.com/StackCooking/status/789385205815533568 | ||
| Oct 20, 2016 at 21:16 | comment | added | Joe | ... and I could've sworn there was a related question where I mentioned roasting the tomatoes first, a.la Alton Brown, but I couldn't find it. | |
| Oct 20, 2016 at 21:13 | comment | added | Joe | and cooking.stackexchange.com/q/14821/67 (lower answers mention tomato paste & dried mushrooms) | |
| Oct 20, 2016 at 21:10 | comment | added | Joe | related : cooking.stackexchange.com/q/32164/67 ; cooking.stackexchange.com/q/63780/67 | |
| Oct 20, 2016 at 20:23 | comment | added | paparazzo | How did you prepare the tomatoes? | |
| Oct 20, 2016 at 19:29 | comment | added | Matthew | Thanks for a quick reply! :) The problem is that cooking it longer is what I've always done before, and the sauce gets really thick and chunky - almost like a chutney or something. And there's always still some water that runs out as it sits anyway, so I'd really like to find a way to "bind" it somehow so the moisture is still there, but just not separating out. | |
| Oct 20, 2016 at 19:24 | comment | added | Max | You need to cook the sauce a bit more; especially if water sit at the bottom. | |
| Oct 20, 2016 at 19:03 | review | First posts | |||
| Oct 21, 2016 at 12:45 | |||||
| Oct 20, 2016 at 19:01 | history | asked | Matthew | CC BY-SA 3.0 |