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Author Topic: how thick should sauce be before going in?  (Read 1852 times)

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Offline snowdy

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how thick should sauce be before going in?
« on: February 18, 2005, 08:22:32 PM »
I just made my own sauce for the first time using a can of san marzano's.

I simmered it until it looked thick enough but want to make sure its not too thick as to turn to paste in my oven. My oven goes to 500.

how much of a watern appearance should i be looking for to make sure its just right?

Thanks :D
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Offline Pete-zza

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Re: how thick should sauce be before going in?
« Reply #1 on: February 18, 2005, 09:43:40 PM »
Snowdy,

One way to tell is to put a few tablespoons of the sauce on a plate and wait about 20 minutes to see if water separates from the sauce. If so, it may need a bit more thickening. The consistency should be thinner than a ketchup.

Peter
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Offline snowdy

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Re: how thick should sauce be before going in?
« Reply #2 on: February 19, 2005, 09:46:40 PM »
Pete, thanks for the advice!!  :)
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