Tell me your secret pasta sauce techniques

Tell me your secret pasta sauce techniques

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  1. 4 weeks ago
    Anonymous

    YOU DON'T HAVE ARMS LITTLE SHIT!
    HOW ARE YOU GOING TO COOCK THE SAUCE?!

  2. 4 weeks ago
    Anonymous

    One tablespoon of Diamond Crystal kosher salt to one quart of pasta cooking water gives your pasta the correct amount of seasoning. The people who say the water should be as salty as the sea either have burned out taste buds or have never actually cooked pasta.

    • 3 weeks ago
      Anonymous

      salty water is your secret sauce. wow.

    • 3 weeks ago
      Anonymous

      I actually don't salt my pasta water at all, you can let it cool down after to water plants and the sauce should be seasoned enough that you don't need to make pasta salty. Knew a guy that made pasta from scratch all the time and he would salt his water and then put it in his seasoned sauce and so it was always way too salty.

      https://i.imgur.com/h8qZ1qq.jpeg

      Tell me your secret pasta sauce techniques

      A lot of sauces I start with anchovies as a base, just preheat your pan and then toss in 2 or 3 anchovies (usually they come in olive oil already so no need to put oil in the pan) on low heat and it will essentially break down as it cooks with everything.
      You then layer flavors like for marinara, garlic, onion and tomatoes with basil, in that order. You won't taste the anchovies outright but it gives it salty, savory flavor that would otherwise be missing.
      Speaking of, the salt content in anchovies is really high so I don't season with more salt until everything is incorporated, sometimes i make small batch sauces and the anchovies are enough that it doesn't actually need more saly.

      It also doesn't have to be anchovies, any salty, flavorful fish will work great for a lot of red and brown sauces, I wouldn't do it with white sauces though.

    • 3 weeks ago
      Anonymous

      every YouTube food video with a scientist says this is fake.........

  3. 4 weeks ago
    Anonymous

    Use more pasta water than you think.

  4. 4 weeks ago
    Anonymous

    >buy jar
    >open jar
    >dump jar in sauce pan
    >heat sauce

    • 4 weeks ago
      Anonymous

      don't give the secrets for free

  5. 4 weeks ago
    Anonymous

    ma homie

    • 4 weeks ago
      Anonymous

      this is now a spag birb thread post spag birb

      • 3 weeks ago
        Anonymous

        people here are fricking gays, can't have fun, they just tear at each other. here's a cute spag birb.

  6. 4 weeks ago
    Anonymous

    Grate a ton of Parmaisan Reggiano into the sauce

  7. 4 weeks ago
    Anonymous

    if you have the rind from a wedge of parmigiano reggiano, let it stew with the tomato based sauce

  8. 4 weeks ago
    Anonymous

    brown sugar

  9. 4 weeks ago
    Anonymous

    How is pasta with sauce for birb?
    I mean they regualrly eat grains and can definitely also munch on a tomato, and pasta is basically easier digestible wheat with more energy dense liquid tomato.

    Looks like they like it.

    • 4 weeks ago
      Anonymous

      The ease of digestion is part of the problem if you ask me. Your body isn't very good at recognising what it is so can't respond to it properly. There was a study done on mice where two groups were given unlimited access to the same food, except one got the food in powder form while the other got hard pellets. The mice with the powdered food ended up overeating and got fat.

  10. 4 weeks ago
    Anonymous

    My Nonna's base sauce:
    Start by making pesto how you would normally in a food processor, but use pistachios instead of pine nuts and also adding a can of artichoke hearts. Blend, salt to taste. Next add a can of San Marzanos, a couple squirts/dollops of tomato paste/purée from a tube, blend all together.
    It's great for virtually everything. Amd if you don't want to go through the effort of making pesto just get store bought pesto and add a can of artichokes, or not uo to you, just make sure to drain a lot of the oil from the pesto.

  11. 4 weeks ago
    Anonymous

    A good sauce starts with a mirepoix

  12. 4 weeks ago
    Anonymous

    Pasta water
    fricking USE IT

    • 4 weeks ago
      Anonymous

      >Put pasta water in sauce
      >Now sauce is watery
      ?!

      • 4 weeks ago
        Anonymous

        cook on low until excess moisture evaporates thus concentrating the pasta starch

        • 4 weeks ago
          Anonymous

          What if I just mixed the pasta sauce with water and cooked the pasta in that huh???

        • 4 weeks ago
          Anonymous

          I prefer to undercook the pasta and add them to the sauce for a final cha-cha. No pasta water needed.

          • 3 weeks ago
            Anonymous

            booze in the sauce, cognac or wine usually

            this, it absorbs the sauce properly

  13. 4 weeks ago
    Anonymous

    Fresh garlic, sjalots, red wine, tomato's, fresh basil, pepper and salt. Damn delicious

  14. 4 weeks ago
    Anonymous

    looks good

    • 4 weeks ago
      Anonymous

      >That image name
      It's spelled Connecticut.

      t. English

      • 3 weeks ago
        Anonymous

        If we're playing semantics it should actually be 'Connecticutian girl'

        t. used to live there.

    • 3 weeks ago
      Anonymous

      you can't eat spaghetti with your hair like that and it's triggering the frick out of me

    • 3 weeks ago
      Anonymous

      She looks like moon man.

  15. 3 weeks ago
    Anonymous

    I'm using huge pan, make sauce extra watery with extra pinch of salt and cook dry pasta in it (add hot water if liquid evaporates before pasta is ok). When pasta goes into the sauce I add equal parts of most aromatic olive oil I can get (could be maceration with herbs or garlic) and brandy/cognac. Then I stir it all until all the water, oil and alcohol emulsifies into smooth delicacy.

    Honestly, if you add crushed garlic and some herbs sometime in the middle of cooking, I can eat it without a sauce to begin with - with enough stirring pasta water, olive oil and brandy becomes silky smooth sauce on it's own.

  16. 3 weeks ago
    Anonymous

    "secret" ingredients of every good pasta sauce:
    >butter
    >msg
    >sugar

  17. 3 weeks ago
    Anonymous

    Little bit of anchovy paste.

  18. 3 weeks ago
    Anonymous

    if you're makin some pasketti sauce either from scratch or from a frickin jar add some dairy a few minutes before the end. milk, butter, parm, etc.
    i'm making pasketti tonight and will be doing so.

  19. 3 weeks ago
    Anonymous

    Heat it up.

  20. 3 weeks ago
    Anonymous

    don't overcook stuff. Use anchovy paste for a more robust tomato sauce. Mashed capers are a good briny addition to many sauces. Make food that tastes good to you.

  21. 3 weeks ago
    Anonymous

    Mum used a splash of balsamic vinegar and brown sugar, I've taken that on too. Love you mum.

    Cooking the sauce for at least an hour seems to be very effective too.

  22. 3 weeks ago
    Anonymous

    Reduce until desired thickness is achieved and tomato paste

  23. 3 weeks ago
    Anonymous

    Cream or butter and alot of wine

  24. 3 weeks ago
    Anonymous

    Take tour rime with your soffrito, it needs to cook on low heat for a decent amount of time to develop its sweetness and flavor.

    • 3 weeks ago
      Anonymous

      >tour rime
      I like travelling in France too mate.

  25. 3 weeks ago
    Anonymous

    a spoonful of butter mixed into the sauce and ground sausage instead of ground beef

  26. 3 weeks ago
    Anonymous

    char meat in separate pan for more flavor. then combine.

  27. 3 weeks ago
    Anonymous

    A good splash of balsamic vinegar.

  28. 3 weeks ago
    Anonymous

    Ragu with lots of ground beef, diced tomatoes and a bottle of hotsauce. Mama mia I know what I'm making tomorrow.

  29. 3 weeks ago
    Anonymous

    Japanese bird cooking spaghetti.

  30. 3 weeks ago
    Anonymous

    i always add some cinnamon to my bolognaysee tomato meat sauce. and a little red wine or balsamic or pickle juice. and some brown sugar or honey. and a bunch of spicy ingredients like red pepper flakes or crushed dried chili peppers. those are my secrets

  31. 3 weeks ago
    Anonymous

    use anchovy to start, and parmesan to finish

    • 3 weeks ago
      Anonymous

      that's what your mom said

  32. 3 weeks ago
    Anonymous

    >The heat of the pasta can cook the sauce

  33. 3 weeks ago
    Anonymous

    cooking meatballs and pork chops in a pot of sauce adds a nice flavor. also add a bay leaf

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