Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Science of Spaghetti Sauce

The Science of Spaghetti Sauce

Allen, Tj

Paperback

Series: The Science of Everything, Book 167

General Science

Currently unavailable to order

ISBN13: 9798197707918
Publisher: Independently Published
Pages: 312
Weight: 1.60
Height: 0.65 Width: 8.50 Depth: 11.00
Language: English
A Funny, Serious, Slightly Suspicious Guide to Tomatoes, Time, Flavor, and the Emotional Risk of Adding Too Much Oregano
Preface - The Red System Spaghetti sauce looks simple because humans are easily fooled by red things in pots. A person sees tomatoes, garlic, onions, herbs, meat, maybe a little wine, maybe a suspicious pinch of sugar, and thinks, How hard could this be? That person is about to learn that sauce is not a recipe. Sauce is a negotiated settlement between acid, sweetness, fat, heat, water, salt, memory, and whoever in the kitchen believes their grandmother's version was the only lawful one. The science of spaghetti sauce begins with the tomato, which is not merely a fruit pretending to be a vegetable, but a tiny red argument full of water, acid, pectin, glutamates, seeds, skins, and ambition. Tomatoes bring brightness, body, sweetness, and trouble. Fresh tomatoes taste alive but can be watery and inconsistent. Canned tomatoes taste like someone already did part of the work, which is why every serious sauce-maker eventually develops strong opinions about San Marzano tomatoes, crushed tomatoes, whole

Also from

Allen, Tj

View All

Also in

General Science

View All