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A little bit of sauce for all that stashed san remo pasta
Knorr Italiana Napolitana Sauce, Gluten Free, 1.95kg $13.50 + Delivery ($0 with Prime/ $39 Spend) @ Amazon AU
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Thissguyy on 09/04/2020 - 10:14 amazon.com.au (341 clicks)
Last edited 09/04/2020 - 11:32 by 2 other users
Last edited 09/04/2020 - 11:32 by 2 other users
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Asian or Italian haha
5 cans of peeled tomatoes $4, add one more dollar for oil, garlic, salt, basil. Be creative, we are in survival mode.
Do you know how long they last if you make yourself?
Cooked a good week in the fridge. If you put it in separate container to use a bit at a time months in the freezer
I was contending to make pizza base sauce, just the fridge is already filled, I thought the tomato paste we use only last a few days
@Yaren24: For pizza it’s even easier since you don’t even need to cook the tomato before, the oven will do that. A bit of salt in it and that’s all. This is the proper italian way. Unless you have a wood oven cooking pizzas in one minute I suggest to add cheese only when pizza is nearly cooked, that way it melts and doesn’t burn.
For pizza it’s even easier since you don’t even need to cook the tomato before
You don't need to cook canned tomatoes or passata for pasta sauce either, do you?
add cheese only when pizza is nearly cooked
But then toppings are going to be UNDER cheese…
Anyway, thanks for tips!
@pizzaguy: No need to cook tomato. Put your toppings at the start on the raw tomato. Cook the pizza, check the bottom when you are happy with the colour add cheese til it melts, the shredded one in bags needs one or two minutes, bocconcini are nice and need longer but they will leak water on the pizza, to avoid that you can mince them roughly and hang for a while in some cheese cloth. To have the topping on top of the cheese you must have a wood oven otherwise the cheese overcooks. Let me underline that whatever you do you will have an edible result, it’s like if you overcook spaghetti and cut them with fork and knife like some do, edible but not appealing
Homemade pizza ama
Do you use yeast/yogurt/salt in your dough? Point(s) of contention for most homemade pizzas
What's the best cooking temperature and time in the oven?
@DarthAntz: Wood oven is the best, 400/450. Second best those Breville round things at max temperature. Home electric max temperature but they are so slow. I use 2 tsp yeast for 1/2 flour. If you do it the day before you can use half the dose since the yeast will have time to develop. Salt dissolved in the bowl with water, add 10% of the flour, mix with your hand, then add the rest of the flour little by little.
@Laziofogna: Thank you, awesome technique. I went off yeast for a while and was using home made yogurt. Doesnt swell up as much as yeast, but still tasty, stretchy dough and I dont get as bloated. Ive always read max temperature is best. Currently in my oven I can cook a pizza really well at 250C for 12 mins.
And I've been using a food processor to make the dough. Still need a few minutes of kneading after, but does a great job.
I've just finished my 4kg order of whole wheat flour which was used for tortillas and pizza. I do miss the white all purpose flour, but whole wheat is better for digestion. The Caputo brand flour is the best flour I've used.@DarthAntz: It is but expensive. The Breville pizza maker goes hotter than a normal oven and the time is pretty much half, 6 minutes. The catch is you make only one pizza at a time.
@Laziofogna: Same with my oven. Can fit 2 pizzas in, but one will cook on the top and the other cook on the bottom. I'll suss out a pizza maker, or I'm hoping to get an instant pot and learn how to make a deep dish pizza in one of those. Cheese is expensive and not so good where I am here.
Glad you spoke truth to the masses today in regards to pasta sauce. I'm making lasagna tonight and will only used blended tinned tomatoes for the sauce from now until eternity.@DarthAntz: If you can try using a ragù sauce and bechamelle with your lasagna next time, you will have a first class dish. About the pizza maker I thought it was just a gimmick until I had one as a birthday present, now I love it, I cook one pizza and while we eat it in the family the next cooks
@Laziofogna: 6 minutes to cook is nothing. Thats awesome. Yeah i learned to make lasagna from a young age, and white sauce/bechemel sauce is a must. i never soak those pasta sheets first either, the sauce makes them nice and soft.
You have to use this Knorr within five days, won't be much different to home sauces. You also don't need to make 2L at a time either
What if we make it at home, how long do they last?
2 Cups of sugar if you want to replicate store bought pasta/tomato sauce accurately.
Yep sugar is cheaper than the rest for producers
Yea which is why I don't buy this stuff. There are store bought alternatives with half as much sugar.
Usually those loud, windy farts are the key indicator that the pasta sauce is a lot of sugar. MYO like Laziofogna recommends and your pets and friends will thank you.
Roast/grill or brown the onions and garlic (and mushrooms) before you blend into the sauce.
Good luck getting your hands on 5 cans of anything at the moment.
I am buying two everytime I visit woolies, if I am inspired I go to the car drop them and back in formula fashion
Is this a special price or just back in stock?
Not too sure.Most likely just back in stock
If you missed this deals, just look at the sauce contents minus the unnecessary stuff, and recreate:
Tomatoes (93%) (from paste and diced), sugar, onions (1.3%), vegetable oil, lemon juice, salt, basil, pepper, ~firming agent (509).~~
Note you can use a healthier oil and less sugar and salt.
Huh ???