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ISO spaghetti sauce info

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lcmdj	ISO spaghetti sauce info		Lead	[-]
Registered User Posts: 2 Jan 2 08 1:22 PM	Tags : None Remove this ad Can I prepare a traditional pasta sauce recipe (minus the meat) in my pressure cooker???
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Miss Vickie Pressure Cooker Recipes		#1	[url]	[-]
Registered User Posts: 1500 Jan 3 08 9:18 AM Owner	Yes, you can cook any sort of tomato-based sauce, with or without meat, in the pressure cooker in about eight minutes. Since any thick sauce that contains a high sugar content (such as tomato sauces) has a tendency to scorch, regardless of the type of cooking pot used, there are a couple of tricks that will help you get the best results: It helps immensely to use a pressure cooker that has a good, thick, three ply base to distribute the heat evenly and minimize the possibility that the food on the bottom will scorch. A heat diffuser can be used under pressure cookers that lack this modern feature. Alternately, you can heat the sauce over medium-high heat using a regular lid, stirring as needed until the sauce is simmering, and then lock the pressure lid in place. When pressurizing the cooker, pay close attention to the heat source whenever you're cooking a thick, tomato sauce. Once the pressure lid is locked in place, use a medium heat setting, rather than high, until 15psi pressure is established. Be sure to reduce the heat to the very lowest heat setting possible that will still maintain that pressure, and then accurately time the sauce. To prevent scorching, it will also help if you layer the ingredients. If using ground meats or meatballs, leave them on the bottom, adding any cut vegetables, then the liquids like water or wine, and then lastly, add the actual tomatoes and/or sauce on top. Do not stir. At the end of the timing, remove the pressure cooker from the heat and use the natural release method to depressurize it. If the worst happens and your tomato sauce does scorch, how do you neutralize the burnt taste and odor? The good news is that even if your sauce does scorch, it's probably still salvageable. If this occurs, do not stir the sauce. Carefully ladle the unburnt sauce to clean pot and bring to a slow simmer over low heat. Stir one to three tablespoons of peanut butter (not the chunky kind) into the sauce, tasting after each addition until that burnt flavor disappears. I don't know why this works, but it does remove the burnt taste.
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lcmdj		#2	[url]	[-]
Registered User Posts: 2 Jan 5 08 10:15 AM	Thanks for your info..I have never heard of using Peanut butter to get rid of a scorched taste but have you heard about using white sugar to neutrilize salty tastes? It works really well!
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Miss Vickie Pressure Cooker Recipes		#3	[url]	[-]
Registered User Posts: 1500 Jan 5 08 11:55 AM Owner	Yes, I've used the sugar trick a time or two myself. LOL
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lynnzeee		#4	[url]	[-]
Registered User Posts: 5 Apr 25 08 9:53 PM	I'd like to add a comment here. My kids are allergic to peanuts, as are many people these days. I would never expect to find peanut butter in pasta sauce. So please, if you decide to add peanut butter to a burnt sauce (or any food not usually made with peanuts or peanut butter), and if you are serving it to people you don't know very well, TELL THEM there is peanut butter in the sauce! Otherwise, you could cause a serious life-threatening allergic reaction!
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davidmunson		#5	[url]	[-]
Registered User Posts: 6 Aug 2 08 7:46 AM	Nice idea for the peanut butter. Last batch of sauce I made, I used my Fagor duo salute pan. Fried the meat, added tomato sauce / spices / vodka / the rest of the stuff and pressure cooked it to infuse the flavor. After mixing, I heated the sauce to a good simmering temperature and locked the lid and dropped the temp. Anyway, the point is that pressure cooker did a wonderful job in about ten minutes instead of simmering for hours.
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Miss Vickie Pressure Cooker Recipes		#6	[url]	[-]
Registered User Posts: 1500 Aug 3 08 2:43 AM Owner	Remove this ad Quite a time saver, and so easy too! People who haven't upgraded to one on the modern day pressure cookers are reluctant to cook thick tomato based sauces because in their old-style cookers the sauce is quite likely to scorch on the bottom.
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davidmunson		#7	[url]	[-]
Registered User Posts: 6 Aug 3 08 3:33 PM	It did scorch a bit but less than (non pressure cooker pan) my good sauce pan on the small burner when I ignore it.
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Miss Vickie Pressure Cooker Recipes		#8	[url]	[-]
Registered User Posts: 1500 Aug 8 08 9:54 AM Owner	David, here's some tips that will help you avoid scorching thick sauces. Once the lid is locked, you have to attain full pressure by using the high heat setting, and that's when the burn begins. So its important to get past that high setting as quickly as possible so you can drop the heat down to its lowest setting. To speed up the time need to pressurize the cooker: Begin with ingredients at room temperture. Preheat the cooker by browning the meats and sauteing the vegitables. Bring the cooking liquids and all the other ingredients, except the tomato products, to a simmer. Now carefully add the tomato products so they float in a second layer on top of the simmering ingredients. Begin with the thinnest, and end with the thickest on top. If using tomatoes paste, mix it 1:3 with water or flavorful combinations of water with, wine, broth, beer... I like a combo of water, wine and coffee; try it! DO NOT STIR! Now lock the lid and get the cooker pressurized and drop that heat as soon as you can. Let me know how this works for you.
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davidmunson		#9	[url]	[-]
Registered User Posts: 6 Aug 10 08 11:55 AM	My range has three sizes of burners; the power burner, a simmer burner and normal sized burners. I use the range's power burner on high to get to pressure and the normal burner on low to keep pressure. Anyway, I heated the sauce on a medium heat constantly stirring until it was ready to be pressurized. I was using the pressure cooker to infuse the spices and mix flavors in 10 minutes instead of tasting like it had been simmering all day. After adding spices, I had to stir. Typically, I have around 3 parts tomato sauce to one part tomato paste. That is, I thin my tomato paste with tomato sauce. There will be some wine, vinegar, sugar or something also added (I added vodka last time on a lark) but it is a thick sauce. Not a Roma style thin sauce.
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Miss Vickie Pressure Cooker Recipes		#10	[url]	[-]
Registered User Posts: 1500 Aug 10 08 2:34 PM Owner	I use the range's power burner on high to get to pressure and the normal burner on low to keep pressure That could be the cause of your scorch problem: see the article Help! It's Burning about avoiding those high heat burners. They are just putting out way too much heat for a closed pot where you can't stir the ingredients to prevent burning. Next time you make sauce, step down and try the normal burners. I can't tell it you mean an electric range with coils, but if so, set one on high to pressurise, and a second one one on low to cook. If you haven't already done so, take your cooker on a Test Drive to determine the heat settings that will work best. You have a lot of acidic ingredients with the wine, vinegar and tomato paste, but then you're adding sugar to try and knock some of the edge of that strong acidic flavor, and sugar also increases the likelihood of scorching. Think about a mirapoix of finely grated carrots or parsnips -- both naturally sweet -- and sweet onions, that can be caramelized to add a touch of sweetness to counteract acid in the other ingredients without the need to add sugar to the sauce. The caramelization also adds a deeper richer flavor as well, and as they cook down, the little bits also help to add body and thicken the sauce. I hope I was able to give you more useful information and some new ideas to prevent scorching. Edited 1 time by Miss Vickie Pressure Cooker Recipes Aug 10 08 2:38 PM.
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davidmunson		#11	[url]	[-]
Registered User Posts: 6 Aug 24 08 2:05 PM	Thanks. I guess I am use to the techniques of my pressure fryer.
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xlsmftx.mysteryshopping...	grandpa's spaghetti sauce	#12	[url]	[-]
Registered User Posts: 1 Jun 28 11 11:26 AM	Remove this ad Miss Vicky, I have a 6 qt electric cooker and wanted to try making grandpa's spaghetti sauce. good thing I searched first! I never thought of scorching! Anyway, his recipe calls for a #10 can of regular tomato sauce and a can of tomato paste. I want to put some of this sauce up in the freezer, and keep some out for dinner tonight. For dinner tonight I am getting one of the boxes of meatballs that I made and froze last month. They are 3/4 of the way cooked, and usually they finish cooking while the sauce is heating up on the (electric) stove. Q: Would it help against the scortching to put this box of a dozen thawed and three quarters-way cooked meatballs on the bottom of the cooker with the diced and cooked till glassy onions (with mushrooms)? Or would that mean longer to get up to pressure? also, I usually stir in my herbs at the beginning, and adjust as I cook. When should I add them? Should I mix things before I put the sauce into the cooker to even start things? I am sooooo confused with this new thing, but I really want it to work!
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ISO spaghetti sauce info

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