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made a spaghetti sauce, but added too much sugar - no coming back from that
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Date: October 15th, 2025 8:06 AM Author: Lilac headpube it's a ragu style sauce with a lot of bacon as well as beef, mirepoix not just onions, dry white wine and good quality broth - it was going to be great, EXCEPT I had a heavy hand with the sugar, shook in probably a couple of teaspoons instead of a big pinch, and I've basically ruined it I think, it tastes sugary like some kind of shit out of a can any way to rescue this? dash of vinegar? some black pepper? I think I'm toast right? |
Date: October 15th, 2025 8:09 AM Author: wine slippery native Why the fuck were you adding sugar in the first place. I hope they put a bounty on you in Italy (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350116) |
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Date: October 15th, 2025 8:13 AM Author: Lilac headpube I'm certain a small pinch of sugar is absolutely normal in that kind of sauce and I just fucked up by putting in a big shake instead of a small pinch (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350124) |
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Date: October 15th, 2025 8:15 AM Author: wine slippery native Sweating the carrots and onions, along with high quality tomato paste, should be all the sweetness you need. "HTFH!", with love from Italy (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350135) |
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Date: October 15th, 2025 8:18 AM Author: Lilac headpube next time I will do that I know to sweat the tomato paste for a minute along with the onions etc, that makes a yuge difference it's great |
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Date: October 15th, 2025 9:47 AM Author: pale multi-colored ceo a pinch or a punch? (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350322) |
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Date: October 15th, 2025 8:10 AM Author: Chrome bawdyhouse masturbator u should be able to get some sugar deextractor from your local hypermart (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350119) |
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Date: October 15th, 2025 8:10 AM Author: translucent locus (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350120) |
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Date: October 15th, 2025 8:13 AM Author: Lilac headpube (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350126) |
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Date: October 15th, 2025 8:17 AM Author: wine slippery native (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350137) |
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Date: October 15th, 2025 8:26 AM Author: Boyish yapping juggernaut whorehouse (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350154) |
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Date: October 15th, 2025 8:10 AM Author: Mischievous crotch karate You could try some more dry wine or white vinegar but it sounds like ur fucked. Maybe add some canned tomatoes? It’ll stop being a ragu soon but might be edible. (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350121) |
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Date: October 15th, 2025 8:13 AM Author: Lilac headpube I'm going to experiment with a dash of vinegar and see what happens (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350129) |
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Date: October 15th, 2025 8:19 AM Author: flesh fiercely-loyal base mediation Making spaghetti sauce at 8 am tp (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350140) |
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Date: October 15th, 2025 9:52 AM Author: Very tactful theater stage You don’t add sugar to pasta sauce you fucking retard. You cook some onions in the bottom of the pot until they’re caramelized and then add the tomatoes and other ingredients. the natural sugars from the onions come out in the caramelization process. (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350332) |
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Date: October 15th, 2025 11:46 AM Author: Passionate quadroon brethren Tomatoes have sugar in them already lol (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49350578) |
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Date: October 17th, 2025 4:45 PM Author: wine slippery native I thought of this thread today, and my Italian ancestors cried out in agony (http://www.autoadmit.com/thread.php?thread_id=5786584&forum_id=2Vannesa#49356256) |