Why do those GREAT recipes seem happen, when we're working from intuition or just in a hurry...or IS this the reason WHY they happen in the first place?
If it's any consultation, I'm currently working on a recipe right now (non-pizza related) luckily without too many variables, but am stuck in this process right now. Kinda frustrating, but I've nearly nailed it.
This is what I do. I pick my brain to discover what I DO know.
Example: It sounds like you already know that you didn't use much water. was it a quick splash, a slight pour???
Did you meaure out the sauce or just dump the ingredients into the whole can? If you prepared the sauce in a different container. Use that container to guide you. Was it half, close to half? nearly full???
I would begin with whole measures of each dry ingredient.
Either by tsp Tablespoon or whatever you think looks/sounds right.
If you're positive you used less of one ingredient, go ahead and half-it on the first re-engineered batch.
Did you add more of the garlic because you like garlic???
Less oregano, because you found it overpowering last time?
Keep the questions comming, your special touches were in that sauce.
Note what you taste, make adjustments of 1/4 to 1/2 measure with each batch.
Regarding the water, eye-ball this ingredient too and note what you see.. too thick, too thin, dose it stir/spread as easily, too easy, ect..
I found when I work this process I learn more about my preferences along the way, and develop a sense for what is too much of an ingredient for you and your families tastes.
If you eye-balled the amount, which I do often. Pay attention to what the amount looks like when you add it to the sauce before stirring it in.
Luckily, there are only a few ingredients so you wont be working until infinnity.
Maybe someone has come-up with a process alittle less time consumming?
Good Luck Scampi!
