This has been a problem for years. Whenever I make anything like a bolognese or a chili, I never get this thick, rich sauce that I get at restaurants/other people's cooking. I have some cooked mince and some broth type fluid that happen to be in the same bowl, but are otherwise dissociated from each another. I've followed every standard recipe I can find, starting off with a soffrito, frying it off, browning the mince then mixing it in with the soffrito, then adding some beef broth, perhaps red wine, tomato paste and chopped tomatos and seasoning. Then cooking this down on a very low simmer for 3-7 hours (have tried many different timescales here).
The obvious suggestion would be that I'm not cooking it for long enough, which is why its still watery. So I have tried cooking it for longer, what happens is eventually the water evaporates, then I just have grains of mince. I never reach that thick fluid that binds the sauce together, and I don't understand what's going wrong. It's not the amount of fluid that's the problem, it's the consistency and lack of homogeneity with the rest of the sauce.
Should I be adding a roux to this to get the thick sauce? I've never heard of people making bolognese with a roux before though. So please any suggestions, as I just made another one today with the same result, and no man should be condemned to a life of watery bolognese.
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