Conference turris::cooks

In some cases, drying herbs concentrates the flavor, in others (most), it 
diminishes it.  In all cases, age diminishes the flavor.  

Since you do say that the flavor improves if the sauce sits for a day, there are
a couple of things that can be dome to bring the flavor out of your seasonings
a bit faster.  The first is to toast them.  This works best with spices (roots,
berries, barks, stems and seeds, like ginger, peppers, cinnamon,  and so on).
Rubbing brings out the flavors in many herbs (leaves like oregano, sage, 
rosemary, etc.)...by rubbing, I mean take a pinch and rub it between your 
fingers or your palms as you sprinkle it into the food.

When buying seasonings, if you don't use the stuff quickly, buy it in small 
amounts.  Buy whole or crumbled rather than ground up.  Invest in a mortar and
pestle to grind stuff, and a pepper mill or two.   DON'T buy bulk stuff from
anywhere that you are not absolutely sure has fast turnover, since it's 
probably too old when you bring it home.  If you do find some bulk stuff you 
just have to buy, put most of it in a sealed bag in the freezer, the rest in
a tiny jar in some convenient place.  

    Also, try the old stand-by..."season to taste" while you cook!  Just
    take a little taste of your sauces every now and then.  By adjusting
    and readjusting, you can usually find a balance to your liking.  Not to
    mention the rewards of taking a nip!
    
    Following the recipe to the letter is important in *baking* (cakes,
    mousse,delicate sauces, etc)  but in *cooking* you can can often get
    away with murder.
    
    have fun!
    
    daniel

    Welcome to the cooking community!!!
    
    Personally I had the same problem when I made my first batch of
    spagetti sauce MANY years ago. Luckily, I have a mother whose sauce is
    only beaten by a few people, one being her mother. I remember she never
    followed a recipe. She added what suited our tastes. She did use dried
    spices and always rubbed, ground or did something to them before
    throwing them into the pot. I also let my sauce simmer a MANY hours -
    usually 8:00pm to midnight with a very slow cool down in the garage or
    basement. I adjust spices as it cooks and it is usually made in my
    lobster pot with intended use for the next night's meal. Adding meat
    also flavors the sauce. I prefer meatballs cooked in the sauce versus
    just adding ground meat. 
    
    I think the trick to cooking is to look at multiple recipes and combine
    the best of all of them. My latest trick for sauce - add one finely
    grated carrot. It helps to sweeten the sometimes very acidic tomatoes.
    No need to add sugar at all. Do remember the garlic adds a very strong
    flavor and it comes across very quickly. I'd add various spices before
    doubling the garlic. 
    
    You'll find the taste you like very quickly by experimenting and "taste
    as you go"!!!
    
    Andrea                    

    I am, unfortunately, one of those cooks that throws in a little of this
    and a little of that....forgetting all the while to write it down
    because if it comes out especially well I can't remember (the next)
    what I had put in and how much.
    
    Spaghetti sauce, however, is one that I make that is especially good.
    It was given to me by a sweet little Italian lady and it really is
    good.
    
    In a big sauce pan put about 1/4 cup of olive oil and saute two stalks
    (cut-up) celery (leaves and all) - two medium sized onions - two
    carrots, 4 cloves garlic (mashed) cut up fresh parsley (about 1/4 cup)
    1 tsp of red pepper and 1 tablespoon basil.  When onions become
    transparant add 3 cans (juice and all) plum tomatoes.  Cook for about
    1 hour and then put in a blender and puree til smooth.  Return to pan
    and simmer for an hour - add about 1/2 grated romano OR parmeasan
    cheese.
    
    Now, if anyone out there has a bad stomach - just before pureeing in
    blender - bring sauce to boil and add 1 tablespoon baking soda.  It
    will foam a lot - but it's burning all the acid off.  Once it subsides,
    then puree.
    
    No need for all the spices and salts....it's a great sauce!
    
    
    

  Most recipes don't call for as much seasoning as I like. I've
  concluded that this is because most cookbooks need to appeal to a wide
  audience, and therefore tend to err on the bland side. You can always
  add ingredients, but removing them later is a bit tricky.

  Anyway, given that proposition, whenever I see a recipe in a book I'm
  unfamiliar with, I tend to double (yes, *double*) the amount of
  seasoning called for (except for salt). Actually, I don't do that
  anymore, because I now have a rough idea what different amounts of
  seasonings are going to taste like in advance. But, until that
  happens, I think it's a pretty safe assumption that most books will
  prescribe fairly bland recipes.

  Examples of stuff you almost can't have too much of: onions and
  garlic. You can easily double or even triple the amount of onions a
  typical recipe calls for with no bad effects. Things to watch out for
  are very hot peppers and salt, because it's hard to correct for too
  much of these, and the consequences of too much are inedible.

  It's a real skill to be able to taste a sauce and identify what it
  needs more of. In the case of spaghetti sauce, the missing ingredient
  is very often garlic and/or onions.

    Welcome to our notesfile!!
    
    Myspaghetti sauce recipe comes from my mother. I've always
    seasoned to taste.
    
    I use the following spices and quantities:
    
    ground cloves 	about 1/2 tsp
    ground allspice	a few shakes from the jar
    sweet basil		1 tsp
    garlic powder	2 tsp (3 or 4 good shakes from the jar)
    oregano		1 tsp
    salt		1 tsp
    pepper		1/2 tsp
    sugar		2 tablespoons
    red pepper flakes   about 1/4 tsp
    
    then I simmer for about 2 hours
    
    hope this helps!
    
    pat

Re .6:

  You didn't say whether the base of your spaghetti sauce is fresh tomatoes,
canned tomoatoes, tomatoe juice....!!

--Sharon

    Here are some tips that very well could help you out in the long run.
    Most beginners tend to *rush* the cooking process which can very well 
    ruin the flavor.  A slow to medium simmer is the best for many soups,
    sauces, etc.  Another is powders!!  Try to avoid all powders since they
    have to be added at the very end in order for the palate to even detect
    and then it can be too overpowering.  Fresh herbs are a delicacy
    compared to dried and can be frozen in a tight container of a zip lock
    storage plastic sack.  To revive the herb just dip into lukewarm water
    and leave on a paper towel.  The herb(s) should comne alive after a
    short period of time.  
    
    When you plan on sauteing in a skillet that does not have a non-stick 
    surface, or even if it does, make sure you preheat the pan and then add
    the oil.  This will prevent sticking.  Don't wash your non-stick
    skillets/cast iron pots or pans.  Season the pan by using oil (there
    are many preferences to what type suits certain people) and from then
    on just soak in hot water but don't use soap.  These keeps the
    seasoning in tack and the non-stick surface in tack as well.  
    
    Stay away from aluminum (I've been saying this for some time).  It adds
    a distinctive taste that can't be covered up by adding sugar or what
    not.  It's a tin-like flavor that's not at all appealing, especially
    if the dish is simmered for a period of time. 
    
    There are so many culinary tips on preparing dishes as well as *do's
    and don't's* that I learned (Culinary training).  If I tried to
    explain each and every one I'd be here for days.  Read the file, print
    out the tips and decide for yourself.  It takes time but have faith in
    yourself - you'll do just fine!!
    
    /gail
         

    re:  .7
    
    Sorry, I thought it was understood that I added the spices to
    a tomato base (although I say what kind of base).
    
    I use 2 cans of Progresso Crushed Italian tomatoes and 1 1/2 cans
    of water as my tomato base. I also mix some tomato paste and water
    and add to base if needed to be thickened. For the meat, I brown
    1/2 lb ground pork and 1/2 lb of ground beef in a little olive
    oil and add chopped onions, sweet red pepper and mushrooms.
    Then add the tomato base and finally add the spices as referenced
    in .6   
    
    pat
    

    Discussing sauce is worse than a discussion on religion but
    here goes...
    I would add another can or two of tomatoes or puree instead of the
    water.
    
    Ditto on the carrot. It takes away the acidity and keeps you from the
    temptation of adding sugar which isn't that good for you and masks all
    the good flavors in the sauce
    
    I saute garlic(!!), onions, and my spices(you can use a generic "Italian"
    spice blend from the store till you determine what you like) in just a
    dab of olive oil before adding some paste and then 4-5 cans of
    tomatoes( if it isn't garden season)  I also add some dried sweet
    peppers and a bayleaf to the sauce.
    
    Let it cook for at least 8 hours before I want to eat it (that doesn't
    count the hourly taste trips or throwing my husband out of the kitchen
    while there is still some left)
    
    Depending on the mood I make meatballs or throw in some sweet sausage
    or both to the sauce, plus mushrooms.
    
    You HAVE to make it with fresh bread.
    
    That's all!
    
    Lynn
    

 Given that we had speaghetti and meatballs last night... :-)

 I make sauce in roughly 8 quart batches. I let it cook for at least 8 hours,
often more than that. My sauce is "hot," that is, it is flavored with a 
significant amount of red pepper. I also strain my sauce after it is cooked, 
then "can" it in mason jars. Not only does this open up space in my freezer,
but I don't have to thaw the sauce before using it.

 I use lots of onions and peppers, some fresh mushrooms, some tomato paste,
puree, whole tomatoes and tomato juice, some olive oil, salt pepper, red pepper,
italian seasoning and the special ingredient: a lamb shank. The lamb shank gives
the sauce a marvelous flavor.

 The Doctah

    
    
    Take any of the sauce receipes that you like and cook it in a crock
    pot...cooks slowly and tastes wonderful!
    
    bonnie

    Does anyone know what Old Bay seasoning might consist of?

�    Does anyone know what Old Bay seasoning might consist of?
    
    Old Bay is a mix of celery salt, black and red pepper, and a few other
    seasonings that I can't recall off hand.  If you're trying to duplicate
    it, find a recipe for a crab or shrimp boil and use the seasonings
    suggested there, or buy it.  It's not that tough to find and I think it
    comes in small containers.

>    If you're trying to duplicate
>    it, find a recipe for a crab or shrimp boil and use the seasonings
>    suggested there, or buy it.  

	Ha!  I _have_ a recipe for shrimp boil and it calls for Old
	Bay. That's why I asked. But it sounds like I should be able
	to buy it anyway, so thanks.

	...Robert

    I have seen it at Market Basket in Leominster next to the fresh fish
    counter.....you may wnat to check other places where fish is sold. 
    
    In Baltimore...you can buy it by the pounds!! 
    
    Rachelle �