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I REALLY hate Roma

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Comments

  • #32
    dudara
    Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    RE*AC*TOR wrote:
    I would never simmer fresh herbs like basil. Completely lose their aromatic qualities with long cooking. Use dried herbs for the cooking. Fresh herbs before serving.

    Ditto that sentiment. Dried basil and/or oregano are great for making tomato sauces.


  • #33
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,435 Mod ✭✭✭✭Mr Magnolia


    RE*AC*TOR wrote:
    Its actually just sieved tomatoes - not cooked.

    I realise that the first google hit says otherwise, but in Italy, what we call tomato purée (concentrate) is called pasatta di pomodora.


    Actually both processes are used for making passata. The process you described is good when the passata is to be used as an aperitief. While the cooked tomatoe version is used more often in cooking.

    You should adding some smoked streaky bacon. Fry it in the pan before you add your mince. If you like your food hot like me chop a red chili and add it too. Also, as you say, fresh basil before serving, then some good parmesan.


  • #34
    Demonique
    Registered Users Posts: 2,825 ✭✭✭Demonique


    Gran Hermano wrote: »
    Serving of Beef stock.
    How much is one serving of beef stock? How many mls?
    Gran Hermano wrote: »
    1 packet of vine tomatoes.
    Different packets of vine tomatoes have different weights/amounts of vine tomatoes in them. How many vine tomatoes are we talking?
    Gran Hermano wrote: »
    1-2 Passata
    Passata is a liquid, so how can you have 1-2 passatas? Do you mean 1-2 jars of passata? If so how many mls are in in each jar?

    Oh and can you freeze this recipe?


  • #35
    eyeball kid
    Registered Users Posts: 1,738 ✭✭✭eyeball kid


    While we're on Demonque's line of enquiries, could someone explain how you make the bechamel sauce with cheese?

    Thanks...


  • #36
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Bechamel sauce

    Ingredients
    15fl oz
    parsley stalks
    bay leaf
    blade of mace or a pinch of powdered mace or nutmeg
    whole black peppercorns
    1 slice onion,
    2oz butter
    1oz plain flour

    Heat the milk, chuck in the onion, bay, a few black peppercorns, parsley and nutmeg/mace. Leave to infuse.

    Heat butter in a saucepan (low heat). Add the flour. Cook gently until the flour is a light biscuit colour. Don't leave this unattended - it will burn easily.

    Add 1/3 of the milk and stir to a smooth finish. Gradually add the remainder until you have smooth sauce. Cook for about 5 minutes and taste. It shouldn't taste of flour.

    Add cheese of choice. If the sauce gets too thick, thin with a little more milk.


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  • #37
    dudara
    Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    I should add to Minder's recipe that when making the roux for the bechamel sauce, you should be whisking continuously to prevent burning.


  • #38
    dudara
    Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    Demonique wrote: »
    Different packets of vine tomatoes have different weights/amounts of vine tomatoes in them. How many vine tomatoes are we talking?

    There's no hard and fast numbers. Don't be afraid to play with a recipe to get it right rather than going by the figures.
    Oh and can you freeze this recipe?

    Yes


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