QUOTE(jamis @ Jul 11 2010, 05:40 PM)
I saw there are plenty of recipe for bolognese, most of them are suggesting peeled tomato, is there a reason? coz when i cook, i just pan fry the tomato til it looks a little soft then i put in water with tomato paste.
The difference between tomato paste and peeled tomatoes is that:~Tomatoes patse gives a more pungen, zestier and stronger tomatoes essence to the bolognese..
~Peeled tomatoes (canned) gives a milder contrast and juicier while stay close to the classic Italian recipe..
Both are fine depends on what you like, but remember the herbs bro: Basil + tomato are superb combo
Added on July 12, 2010, 6:30 am
QUOTE(Sarah Angelina @ Jul 12 2010, 12:23 AM)
I guess I'll turn back to bolognese time again now 
I'm quite fussy in cooking, hence always put a lot of nice ingredients for my cooking but nowadays need to watch out for that already, got to be much more careful than last time
Anyway, it's weekend, at the end I had all the cheat meals
If you want something else than bolognese and 'creamy' as well, try this sauce:I'm quite fussy in cooking, hence always put a lot of nice ingredients for my cooking but nowadays need to watch out for that already, got to be much more careful than last time
Anyway, it's weekend, at the end I had all the cheat meals
Plain Yogurt + Extra virgin Olive oil + Garlic (optional if you don't like it, but garlic is key in this sauce, cooked in olive oil first before putting in other ingredients) + chicken stock (for seasoning, the powder ones, not the cube ones) + herbs (a little dried oregano) and slices of small pieces of chicken breast.
Very simple, cooking time ETA 5 minutes.
This post has been edited by JoBigShow: Jul 12 2010, 06:30 AM
Jul 12 2010, 06:21 AM

Quote
0.0224sec
0.37
6 queries
GZIP Disabled