Saturday, January 16, 2010

Simmered down


The tomato sauce, properly reduced. Compare with the earlier photo - we've lost nearly an inch of liquid. I like to season at the very end. Seasoning at the very beginning may be dangerous, as it may become over-seasoned once everything concentrates. Smells wonderful. Spaghetti cooked al dente, of course. Timing, at this point, is crucial.


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