Bob Terwilliger wrote:
> Serene wrote:
>
>> Made the sauce last night. Well, last night and today; it simmered for
>> around 24 hours. I know, I know, you'll tell me that's too long, but it's
>> my mother's sauce, and 10-24 hours is how long it cooks.
>
> This interests me. I'd want to do an experiment where I take a sample of the
> sauce after every hour, then taste them all at the same time to see if
> anybody could really tell the difference.
>
> Bob
>
>
>


I've never simmered a red sauce for 24 hours but there's a big
difference between a half hour and 3 or 4 hours as far as the
tomato flavor mellowing. Many mom-and-pop Italian restaurants
don't cook their sauces long enough for my taste and they have
a harsh flavor.

I had no idea it made such a difference until I was among a group of
Italian women years ago and one said "I don't like Maria's restaurant
red "gravy", she doesn't cook her sauces long enough." Dang, she was
right. It makes a big difference.

gloria p