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Subscribe to forums RSS#1 Sat 15 Oct 11 9:37pm
tristan100
- Member
- Member since Sat 15 Oct 11
I need help with my sauce
Every time I try a Jamie recipe out of the Ministry book my sauce is always too watery!
The pictures in the book show a thick tomato sauce but mine is always thin and runny.
The recipes I've tried are the spag bolognese, vindaloo, and stew which all use chopped tomato's - could this be what's causing the problem? We use Napolina chopped toms.
Any suggestions?
Thanks,
Tristan
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#2 Sat 15 Oct 11 10:07pm
mummza
Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: I need help with my sauce
Welcome to the forum Tristan.
The sauce probably needs to be cooked for a bit longer so that some of the flid evaporates and the flavour intensifies.
I have stopped buying the tins of chopped tomatoes and now buy only the tins of whole tomatoes, the chopped tomatoes seem to have a lot more fluid in them whist the whole tomatoes seem to have much less.
Like many things it is best to buy the best you can afford , I have often found the very cheap tins of tomatoes have a more watery juice in the tins.
I hope this helps.
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#3 Sun 16 Oct 11 8:45am
falconcy
Occupation Project Manager
- From Limassol, Cyprus
- Member since Tue 19 Dec 06
Re: I need help with my sauce
Draining the cans of whole tomatoes prior to chopping them can also help, that way you lose a lot of the liquid. It depends on how you want the sauce to turn out. Passata can be subbed out for the tinned tomatoes as that tends to be a better base for a sauce.
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