[ SECRET POST #3147 ]

[case]

⌈ Secret Post #3147 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 052 secrets from Secret Submission Post #450.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Cooking failures

[(Anonymous)]

Mac and cheese:

1) Make sure the roux is good
2) Make sure the sauce COMES TO A BOIL. This is necessary to make sure that it thickens completely.
3) Add the cheese SLOWLY and stir continuously while adding it so as to not break the roux.

That said, it's always going to be better if you pour it into a casserole dish and bake it at the end. It just is.

Marinara:

Don't use too much tomato and definitely not too much tomato paste.

My general procedure: chop an onion. Sweat it in some olive oil. Add a bit of garlic and a bit of red pepper flake, sweat some more, then 4 or 5 anchovy fillets, and then just a small spoon of tomato paste. Mix and let simmer and fry for a little bit. Add a can of whole peeled tomatoes (14.5 or 28 depending on how much sauce you want). Break up the tomatoes and mix everything together, then cover and let simmer on low for a while. And then just season to taste when you think it's done, and add tomato paste to freshen it up as necessary, or pasta water to loosen it.