Subj : pasta sauces
To   : Dave Drum
From : Ruth Haffly
Date : Thu Aug 04 2022 12:11:15

Hi Dave,

 RH> My MIL, in later years, started adding a carrot to absorb some of
 RH> the acid from the tomatoes. I still make mine without the carrot,
 RH> haven't really noticed a difference.

 DD> The carrot adds sweetness which masks the acid bite.

I've not really noticed a difference with or without the carrot.

 RH> We don't mind the acid right now, maybe in years to come it will
 RH> bite us but not a bother now.

 DD> My point was more to the sugars contained in the carrots than to the
 DD> acidity of the 'maters.

So if it is removed before serving the sauce, what's the point?


 RH> 1 tsp each, dried oregano, basil, parsley and garlic powder

 JW> I also add minced onion and celery fried in olive oil and thyme to
 JW> mine.

 RH> I've not used thyme but sometimes do a fresh sauce with all fresh
 RH> tomatoes, mushroom, onion, garlic, herbs if I have them, if not, use
 RH> the dried ones. Celery goes in other things, not pasta sauce as a
 RH> general rule.

 DD> Celery adds very little flavour but does add bulk/thickening to
 DD> sauces. That's why I add celery to my chilli mix liquids.

I usually add tomato paste if it needs thickening, or cook it down more.


 DD> Fun Fact(oid): Celery contains 95% water, insignificant protein and
 DD> fat, and simply 1.4 g starches (which are all naturally occurring
 DD> sugars)
 DD> per 100 g of raw celery. And it takes more calories to chew, digest
 DD> and eliminate than it provides. Making it the perfect diet vegetable.
 DD> Bv)=

So they say but how many dieters munch on a lot of celery?


 RH> I don't buy it as often as I did when the girls were home. Back
 RH> then it was a staple to add to school lunches, as well as carrots.
 RH> Also used a lot in my stir frys, something else I don't do as
 RH> often now that we're using a smooth top stove.

 DD> I have a very nice "Good Cook" 11" stir-fry pan that works well on
 DD> flat/smooth top electric stoves.

We have a flat bottom wok; it works sorta well but not as good as if we
had a gas stove.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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