gangpolt.blogg.se - 20 minute timer bomb spaghetti

#20 MINUTE TIMER BOMB SPAGHETTI ARCHIVE#
#20 MINUTE TIMER BOMB SPAGHETTI SKIN#

I’d be particularly interested in hearing from people who used an Instant Pot or similar type of electronic pressure cooker. If you’ve tried and had success, let me know, saying what model of pressure cooker you used. So again, I’m leaving this up just for those who are curious if anyone ever documented attempts to use a pressure cooker to reduce a tomato sauce. Don’t skip that step, it’s there to ensure a safe pH.

Many recipes will call for added acidity in the form of lemon juice or citric acid. Here is a growing list of safe, tested pasta sauce recipes for home canning - some of which call for boiled down tomatoes, some of which call for tomatoes reduced through roasting, so you can take your pick. Botulism spores must be controlled for, and those old recipes do not take that into account. Do not use someone’s Italian nonna’s recipe you find on the web. If you do want to make a pasta sauce for home canning, bear in mind that safety aspects must be paid attention to once you seal food in a jar and stick it on an unrefrigerated shelf. While many tested, safe home canning recipes can be notorious for not giving reasons behind why they want something done in a certain way, in general it’s that way for a good reason, and you do want to follow the directions of the people who developed that recipe. The exception would be if you are making a home-canning recipe, and it calls for the tomatoes to be reduced to a sauce in another way such as boiling in a pot. I have written about that here: Roasting tomatoes

#20 MINUTE TIMER BOMB SPAGHETTI SKIN#

you can peel after roasting - the skin slips right off (then dehydrate the skins for tomato powder!).

it involves the least active time from the cook.

it’s very energy efficient (remember, ovens are not on all the time, they only cycle on as needed to maintain temperature).

you can do it en masse with several sheets at once.

My current thinking is that roasting is the best way to reduce a lot of tomatoes for a sauce: The results just took too much futzing and too much time, and, they are going to vary a lot for people depending on whether your pressure cooker vents moisture out as steam or not and how much - there are different types including electronic now. I am leaving it up as I know many people are curious about the idea of using a pressure cooker for pasta sauce. I myself wouldn’t do pasta sauce this way anymore.

My views have changed and I’m constantly learning.

#20 MINUTE TIMER BOMB SPAGHETTI ARCHIVE#

Three years later, I’m going to consider this an archive page.