I am not young...and I have cooked--sometimes better than others--since I was 6 or so. It's safe to say I've made spaghetti sauce a thousand times in my life...
However...(waaa) Lately--say the last couple years--I have been having really unpredictable and poor to "criminal" results with my sauce.
It starts fine...taste seems there. After a 30 minute to 8 hour slow cook (stovetop)... I've tried so many time combos I can't list them all...It tends to "break"...IF red sauces can break. That is what it does if it were a white sauce anyway.
Then the flavor goes...It turns into c**p. IF I had always had this problem, or a new receipe I wouldn't be so frustrated. But it's a tried and true couple of ingredient sets I am a using.
I searched the web and see no readily available help--As no one but me seems to make "broken spaghetti sauce." They make thin or poor tasting ones, but not broken.
Help me someone!!
(note) I appologize for the fact that I didn't notice that most or all of you were veg. Still, I need help...and I expect you do make some kind of sauces or did before you became veg. Perhaps one will remember a similar instance to mine--and a possible solution.
I should add that this occurs in ALL vegetable sauces too. Goes together well, tastes ok--breaks. Flavor and textures just "leave." Driving me bats.
Thanks you once again
I remain, ouri
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