tag:blogger.com,1999:blog-4880197938901643862.post8219710720929862937..comments2024-02-18T19:31:37.686+11:00Comments on The Other Crumb: Vive ItaliaKatrinahttp://www.blogger.com/profile/00369978347237283946noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4880197938901643862.post-91307205228102261992013-03-11T12:30:27.565+11:002013-03-11T12:30:27.565+11:00Hi Carrie,
I'm sorry to hear the sauce was wat...Hi Carrie,<br />I'm sorry to hear the sauce was watery. It could have come undone in a few spots - perhaps when adding the wine to the vegetables this wasn't cooked down for long enough and therefore the wine didn't reduce by half and you would have started with more liquid. Or it could be something as small as variations in oven temperature - less heat would mean that your sauce didn't reduce enough in the oven cooking time.<br /><br />My immediate thought is that the wine wasn't reduced enough early on but as I wasn't there cooking with you, I can only guess.<br />When making again I would definitely suggest a few alternatives to see what result you get - cooking the wine down for longer in the initial phase; turning your oven heat up by about 10 - 15 degrees; removing the lid in the last hour or so of cooking (although you'd have to watch the top didnt burn) or as you suggested, keep it on the boil even longer until the sauce has reduced further. <br />I hope this helps.<br /><br />Katrina<br /><br />Katrinahttps://www.blogger.com/profile/00369978347237283946noreply@blogger.comtag:blogger.com,1999:blog-4880197938901643862.post-57926367447827132432013-03-11T11:58:15.144+11:002013-03-11T11:58:15.144+11:00Hello!
Made the ragu last night - very tasty, but...Hello! <br />Made the ragu last night - very tasty, but found the sauce was quite watery despite reducing it for about 30 minutes after I removed the meat to shred it. Would you keep it on the boil for even longer or thicken it somehow?<br />CarrieEddwinahttps://www.blogger.com/profile/01266633214029127322noreply@blogger.com