Leaving sauce in a pot

[r***@optonline.net]

I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
to meld the floavors together as I always do, intendint on using it for dinner
tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

[notbob]

Post by r***@optonline.net
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

I often make a red sauce and leave it on the stove, to cool and meld,
overnight. I put it in the fridge the next day and use it as needed.
I've never bothered to freeze red sauce, except when I usta buy a
couple gallons made by my fave Italian resto.

nb

[r***@optonline.net]

Post by notbob

Post by r***@optonline.net
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.
I often make a red sauce and leave it on the stove, to cool and meld,
overnight. I put it in the fridge the next day and use it as needed.
I've never bothered to freeze red sauce, except when I usta buy a
couple gallons made by my fave Italian resto.
nb

Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
out about eight hours on the stove yesterday and when I realized I had. I was
worried that it would be safe to eat. But I put it in the fridge and decided to
chance it. Also, I don't have a stainless steel pot. Probably should buy one.

[Ed Pawlowski]

Post by r***@optonline.net

Post by notbob

Post by r***@optonline.net
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.
I often make a red sauce and leave it on the stove, to cool and meld,
overnight. I put it in the fridge the next day and use it as needed.
I've never bothered to freeze red sauce, except when I usta buy a
couple gallons made by my fave Italian resto.
nb

Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
out about eight hours on the stove yesterday and when I realized I had. I was
worried that it would be safe to eat. But I put it in the fridge and decided to
chance it. Also, I don't have a stainless steel pot. Probably should buy one.

Very acidic, not much will happen to it. SS is good but the key is
"non=reactive"

[sf]

Post by r***@optonline.net
Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
out about eight hours on the stove yesterday and when I realized I had. I was
worried that it would be safe to eat. But I put it in the fridge and decided to
chance it. Also, I don't have a stainless steel pot. Probably should buy one.

Is there a reason why you don't have proper storage containers?

[r***@optonline.net]

Post by sf

Post by r***@optonline.net
Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
out about eight hours on the stove yesterday and when I realized I had. I was
worried that it would be safe to eat. But I put it in the fridge and decided to
chance it. Also, I don't have a stainless steel pot. Probably should buy one.

Is there a reason why you don't have proper storage containers?

I have plenty of plastic storage conatiners. I'm just trying to save myself one
step of one night.

[Dave Smith]

Post by r***@optonline.net

Post by sf

Post by r***@optonline.net
Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
out about eight hours on the stove yesterday and when I realized I had. I was
worried that it would be safe to eat. But I put it in the fridge and decided to
chance it. Also, I don't have a stainless steel pot. Probably should buy one.

Is there a reason why you don't have proper storage containers?

I have plenty of plastic storage conatiners. I'm just trying to save myself one
step of one night.

Are you sure you aren't just looking for attention? You have spent more
time posting about it than it would have taken to wash the pot.

[notbob]

Post by r***@optonline.net
Thanks. You let it stay on the stove overnight? Is that safe?

I commonly do this, more cuz putting a hot pot on glass refrigerator
shelf seems more risky than 'maybe' 12 hr food poisoning. If it cools
before I go to bed, I put it ina big ol' plastic food-saver.

Post by r***@optonline.net
I actually left it out about eight hours on the stove yesterday and
when I realized I had. I was worried that it would be safe to
eat. But I put it in the fridge and decided to chance it.

You wrote this missive, so I assume you have not died (although 12 yr
old posts, hereabouts, are not unknown ....or even rare!). ;)

Post by r***@optonline.net
don't have a stainless steel pot. Probably should buy one.

You should. If yer to buy only one, I'd recommend no less tha 5 qts.

nb

[Helpful person]

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.
nb

A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food. make sure that the pot is an aluminum ply with the aluminum going up the sides of the pot as well as being on the base.

http://www.richardfisher.com

[Gary]

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.
nb

A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.

Not if you learn how to use stainless steel. Almost all of my cookware
is the cheap RevereWare and it works great for me. I've tried a couple
of different saucepans but I wasn't impressed. I don't even use my cast
iron pans. More trouble than they are worth, imo.

[Helpful person]

Post by Gary

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.
nb

A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.

Not if you learn how to use stainless steel. Almost all of my cookware
is the cheap RevereWare and it works great for me. I've tried a couple
of different saucepans but I wasn't impressed. I don't even use my cast
iron pans. More trouble than they are worth, imo.

Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

http://www.richardfisher.com

[Gary]

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.

:-D

[Taxed and Spent]

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

6-7 quarts is not a large batch.

I assume you have a gas stove, and one that lets the flame get quite low
without sputtering out.

[Brooklyn1]

On Wed, 7 Sep 2016 09:01:42 -0700, Taxed and Spent

Post by Taxed and Spent

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

6-7 quarts is not a large batch.

I was going to say the same but didn't want to start an argument... I
wouldn't bother to make a from scratch tomato sauce in less than a 16
quart pot.

Post by Taxed and Spent
I assume you have a gas stove, and one that lets the flame get quite low
without sputtering out.

My gas stove maintains a very low flame but one can also use a flame
tamer.

[Gary]

Post by Taxed and Spent

Post by Gary
I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

6-7 quarts is not a large batch.

It damn sure is for me only. I don't want to dedicate my freezer to
spaghetti sauce. When I run out, I'll make more. The 8-quart pot is my
largest. I don't need bigger. I'm not Sheldon.

Post by Taxed and Spent
I assume you have a gas stove, and one that lets the flame get quite low
without sputtering out.

Yes, you're correct. Gas stove and I can turn it way down to the barest
minimum. My oven also works well as a dehydrator. I dehydrated a chopped
onion last week. You only get maybe a TBS or so from a medium onion.
Makes sense though as they are mostly water. It's very strong but much
sweeter than a raw one.

[jinx the minx]

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a
stainless steel pot. The solids collect at the bottom and no matter how
careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

I've been using the same same tri-ply Revere saucepan for 25 years and the
only time I've ever burned sauce or bits was clearly user error. "Simmer"
isn't boil.

[Brooklyn1]

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.

'Zactly... a very low simmer and remember to stir occasionally. It's
good to use a large windsor pot, narrow base and wide surface area.
reducing goes faster than with ordinary sauce pots, but they are
typically small and expensive:
http://www.ebay.com/itm/Mauviel-Style-2-5mm-Copper-8-Windsor-Splayed-Saute-Pan-Pot-France-Tin-Lined-/302060068434?hash=item46542ede52
This large pot does the job and for a lot less cost:
https://www.amazon.com/gp/product/B000X1M2SO?keywords=braiser%20stainless%20steel&qid=1453675960&ref_=sr_1_3&sr=8-3

[jmcquown]

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

Ditto that. I made tomato sauce for my spaghetti not long ago and used
a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
Naturally if the heat is too high and you just walk off and leave it
without ever stirring it you're bound to have problems. What the
pan/pot is made of isn't the problem!

Jill

[Helpful person]

Post by jmcquown

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

Ditto that. I made tomato sauce for my spaghetti not long ago and used
a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
Naturally if the heat is too high and you just walk off and leave it
without ever stirring it you're bound to have problems. What the
pan/pot is made of isn't the problem!
Jill

If you're making a large batch, about 25 quarts being reduced to about 15 quarts, then a lot of solids gravitate to the bottom of the pot. If there are hot spots in the pot (non clad stainless steel) it will burn towards the end of the reduction. This is the quantity I usually make for canning.

http://www.richardfisher.com

[Brooklyn1]

Post by Helpful person

Post by jmcquown

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

Ditto that. I made tomato sauce for my spaghetti not long ago and used
a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
Naturally if the heat is too high and you just walk off and leave it
without ever stirring it you're bound to have problems. What the
pan/pot is made of isn't the problem!
Jill

If you're making a large batch, about 25 quarts being reduced to about 15 quarts,

If your sauce needs that much reducing then you are using the wrong
type of tomato for sauce. I made the error of using salad tomatoes
for sauce once, never again... they contain far too much water for
making sauce, I had to simmer it more than 24 hours for all that
excess water to evaporate... since then I've used Romas, they are much
easier to grow too and the yield is fantastically high. I like Romas
better for sandwiches too, no more leaky sandwiches. I slice salad
tomatoes into wedges, season and eat with a fork or put the wedges
into a tossed salad and still all their juice collects at the bottom
of the bowl... and cherry tomatoes are the worst for sauce, not only
are they loaded with water they have tons of seeds for such tiny
things and very tough skin... their salvation is that they are very
tasty and don't require coring or slicing.

[Ophelia]

Post by Helpful person

Post by jmcquown

Post by Gary

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a
stainless steel pot.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.
:-D

Ditto that. I made tomato sauce for my spaghetti not long ago and used
a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
Naturally if the heat is too high and you just walk off and leave it
without ever stirring it you're bound to have problems. What the
pan/pot is made of isn't the problem!
Jill

If you're making a large batch, about 25 quarts being reduced to about 15 quarts,

If your sauce needs that much reducing then you are using the wrong
type of tomato for sauce. I made the error of using salad tomatoes
for sauce once, never again... they contain far too much water for
making sauce, I had to simmer it more than 24 hours for all that
excess water to evaporate... since then I've used Romas, they are much
easier to grow too and the yield is fantastically high. I like Romas
better for sandwiches too, no more leaky sandwiches. I slice salad
tomatoes into wedges, season and eat with a fork or put the wedges
into a tossed salad and still all their juice collects at the bottom
of the bowl... and cherry tomatoes are the worst for sauce, not only
are they loaded with water they have tons of seeds for such tiny
things and very tough skin... their salvation is that they are very
tasty and don't require coring or slicing.

==========

Agree on the Romas. They are all I grow:)

[Helpful person]

Post by Brooklyn1
If your sauce needs that much reducing then you are using the wrong
type of tomato for sauce.

Don't talk rot. Of course I use Romas. There are great advantages in reducing by more than the "usual" amount.

http://www.richardfisher.com

[Brooklyn1]

Post by Helpful person

Post by Brooklyn1
If your sauce needs that much reducing
then you are using the wrong
type of tomato for sauce.

Don't talk rot. Of course I use Romas.
There are great advantages in reducing
by more than the "usual" amount.

"Usual" is not an amount... you communicate
like a good for nothing politition, in vagaries
and lies. I don't believe for a second that
you've ever cooked anything... you've never
heard of a Roma tomato until I posted about
it, you even copied my upper case "R" which
no one here uses unless speaking of the capital
of Italia. You got a lot of nerve telling people
here who have been cooking since forever what
kind of pot to use, you don't even own a pot.
No one here has ever seen anything you've
cooked, you don't have a place of residence
or even a name, you are not at all helpful, you
are a Helpless person.

[Jeßus]

On Thu, 08 Sep 2016 16:47:33 -0400, Brooklyn1

Post by Brooklyn1

Post by Helpful person

Post by Brooklyn1
If your sauce needs that much reducing
then you are using the wrong
type of tomato for sauce.

Don't talk rot. Of course I use Romas.
There are great advantages in reducing
by more than the "usual" amount.

"Usual" is not an amount... you communicate
like a good for nothing politition, in vagaries
and lies. I don't believe for a second that
you've ever cooked anything... you've never
heard of a Roma tomato until I posted about
it, you even copied my upper case "R" which
no one here uses unless speaking of the capital
of Italia. You got a lot of nerve telling people
here who have been cooking since forever what
kind of pot to use, you don't even own a pot.
No one here has ever seen anything you've
cooked, you don't have a place of residence
or even a name, you are not at all helpful, you
are a Helpless person.

If you're gonna type when drunk, at least use a spell checker.

[S Viemeister]

On 9/8/2016 4:52 PM, Je�us wrote:
(snip Sheldon crapola)

Post by Jeßus
If you're gonna type when drunk, at least use a spell checker.

Perhaps he has his own, special, spell-checker?

[Jeßus]

On Thu, 8 Sep 2016 17:49:35 -0400, S Viemeister

Post by S Viemeister
(snip Sheldon crapola)

Post by Jeßus
If you're gonna type when drunk, at least use a spell checker.

Perhaps he has his own, special, spell-checker?

Unless he posts pics of it, I won't believe it ;)

[Brooklyn1]

Post by Jeßus
On Thu, 8 Sep 2016 17:49:35 -0400, S Viemeister

Post by S Viemeister
(snip Sheldon crapola)

Post by Jeßus
If you're gonna type when drunk, at least use a spell checker.

Perhaps he has his own, special, spell-checker?

Unless he posts pics of it, I won't believe it ;)

I post with Agent, I choose not to use their spell check because I
prefer my own spelling with several woids, capeche!
I'm not drunk, it's very difficult to get plastered on 2 packs of
ramen. I don't pour my Crystal Palace before 6 PM, I have one or two
double shots at the most... I don't think anyone can become inebreated
from two trays if mice cubes and a liter of diet Sprite... maybe it's
that quarter wedge of fresh lemon... BJs has bags of 9 huge fresh
Sunkist lemons for $2.99. My wife being Belizean prefers lime with
her dark rum n'coke... but she's not much of a drinker, maybe 2-3
shots a week... mostly plain Coke with lots of lime, half a lime to a
12 ounce can. Belizeans love their lime, in cooking too, especially
seafood... Belize has some of the best fresh seafood on the planet...
aside from Austrailia Belize has the largest barrier reef. I spent a
lot of time snorkeling, I felt like Jaques Cousteau, amazing views.

[Sqwertz]

Post by Brooklyn1
My wife being Belizean prefers lime with
her dark rum n'coke... but she's not much of a drinker, maybe 2-3
shots a week... mostly plain Coke with lots of lime, half a lime to a
12 ounce can. Belizeans love their lime, in cooking too, especially
seafood...

Does your wife have big hooters? What cup size? Can we get some
pictures?

-sw

[Cindy Hamilton]

Post by Brooklyn1

Post by Jeßus
On Thu, 8 Sep 2016 17:49:35 -0400, S Viemeister

Post by S Viemeister
(snip Sheldon crapola)

Post by Jeßus
If you're gonna type when drunk, at least use a spell checker.

Perhaps he has his own, special, spell-checker?

Unless he posts pics of it, I won't believe it ;)

I post with Agent, I choose not to use their spell check because I
prefer my own spelling with several woids, capeche!
I'm not drunk, it's very difficult to get plastered on 2 packs of
ramen. I don't pour my Crystal Palace before 6 PM, I have one or two
double shots at the most... I don't think anyone can become inebreated
from two trays if mice cubes and a liter of diet Sprite... maybe it's
that quarter wedge of fresh lemon... BJs has bags of 9 huge fresh
Sunkist lemons for $2.99. My wife being Belizean prefers lime with
her dark rum n'coke... but she's not much of a drinker, maybe 2-3
shots a week... mostly plain Coke with lots of lime, half a lime to a
12 ounce can. Belizeans love their lime, in cooking too, especially
seafood... Belize has some of the best fresh seafood on the planet...
aside from Austrailia Belize has the largest barrier reef. I spent a
lot of time snorkeling, I felt like Jaques Cousteau, amazing views.

James Joyce, is that you?

Cindy Hamilton

[Jeßus]

On Thu, 08 Sep 2016 21:24:15 -0400, Brooklyn1

Post by Brooklyn1

Post by Jeßus
On Thu, 8 Sep 2016 17:49:35 -0400, S Viemeister

Post by S Viemeister
(snip Sheldon crapola)

Post by Jeßus
If you're gonna type when drunk, at least use a spell checker.

Perhaps he has his own, special, spell-checker?

Unless he posts pics of it, I won't believe it ;)

I post with Agent, I choose not to use their spell check because I
prefer my own spelling with several woids, capeche!

Oh, I see ;) I will admit Agent's spell checker isn't the best anyway.

Post by Brooklyn1
I'm not drunk, it's very difficult to get plastered on 2 packs of
ramen. I don't pour my Crystal Palace before 6 PM, I have one or two
double shots at the most... I don't think anyone can become inebreated
from two trays if mice cubes and a liter of diet Sprite...

What if the mice had consumed hard drugs first?

Post by Brooklyn1
maybe it's
that quarter wedge of fresh lemon... BJs has bags of 9 huge fresh
Sunkist lemons for $2.99. My wife being Belizean prefers lime with
her dark rum n'coke... but she's not much of a drinker, maybe 2-3
shots a week... mostly plain Coke with lots of lime, half a lime to a
12 ounce can. Belizeans love their lime, in cooking too, especially
seafood...

I'm a big fan of limes too, and often use them instead of lemons.
I might make a lime chicken piccata soon - been meaning to do that for
a while now.

Post by Brooklyn1
Belize has some of the best fresh seafood on the planet...
aside from Austrailia Belize has the largest barrier reef.

We also have plenty of good seafood - assuming you can get your hands
on it before it's exported...

Post by Brooklyn1
I spent a
lot of time snorkeling, I felt like Jaques Cousteau, amazing views.

Do you take a spell checker with you when snorkeling?

[Cheri]

Post by Jeßus
On Thu, 08 Sep 2016 16:47:33 -0400, Brooklyn1

Post by Brooklyn1

Post by Helpful person

Post by Brooklyn1
If your sauce needs that much reducing
then you are using the wrong
type of tomato for sauce.

Don't talk rot. Of course I use Romas.
There are great advantages in reducing
by more than the "usual" amount.

"Usual" is not an amount... you communicate
like a good for nothing politition, in vagaries
and lies. I don't believe for a second that
you've ever cooked anything... you've never
heard of a Roma tomato until I posted about
it, you even copied my upper case "R" which
no one here uses unless speaking of the capital
of Italia. You got a lot of nerve telling people
here who have been cooking since forever what
kind of pot to use, you don't even own a pot.
No one here has ever seen anything you've
cooked, you don't have a place of residence
or even a name, you are not at all helpful, you
are a Helpless person.

If you're gonna type when drunk, at least use a spell checker.

And a few paragraphs or spaces couldn't hurt either, sending these huge
walls of text like he does is pure laziness on his part.

Cheri

[Jeßus]

Post by Cheri

Post by Jeßus
On Thu, 08 Sep 2016 16:47:33 -0400, Brooklyn1

Post by Brooklyn1

Post by Helpful person

Post by Brooklyn1
If your sauce needs that much reducing
then you are using the wrong
type of tomato for sauce.

Don't talk rot. Of course I use Romas.
There are great advantages in reducing
by more than the "usual" amount.

"Usual" is not an amount... you communicate
like a good for nothing politition, in vagaries
and lies. I don't believe for a second that
you've ever cooked anything... you've never
heard of a Roma tomato until I posted about
it, you even copied my upper case "R" which
no one here uses unless speaking of the capital
of Italia. You got a lot of nerve telling people
here who have been cooking since forever what
kind of pot to use, you don't even own a pot.
No one here has ever seen anything you've
cooked, you don't have a place of residence
or even a name, you are not at all helpful, you
are a Helpless person.

If you're gonna type when drunk, at least use a spell checker.

And a few paragraphs or spaces couldn't hurt either, sending these huge
walls of text like he does is pure laziness on his part.

It does get tiring reading posts like that.

[Taxed and Spent]

Post by Jeßus

Post by Cheri

Post by Jeßus
On Thu, 08 Sep 2016 16:47:33 -0400, Brooklyn1

Post by Brooklyn1

Post by Helpful person

Post by Brooklyn1
If your sauce needs that much reducing
then you are using the wrong
type of tomato for sauce.

Don't talk rot. Of course I use Romas.
There are great advantages in reducing
by more than the "usual" amount.

"Usual" is not an amount... you communicate
like a good for nothing politition, in vagaries
and lies. I don't believe for a second that
you've ever cooked anything... you've never
heard of a Roma tomato until I posted about
it, you even copied my upper case "R" which
no one here uses unless speaking of the capital
of Italia. You got a lot of nerve telling people
here who have been cooking since forever what
kind of pot to use, you don't even own a pot.
No one here has ever seen anything you've
cooked, you don't have a place of residence
or even a name, you are not at all helpful, you
are a Helpless person.

If you're gonna type when drunk, at least use a spell checker.

And a few paragraphs or spaces couldn't hurt either, sending these huge
walls of text like he does is pure laziness on his part.

It does get tiring reading posts like that.

you READ posts like that?

[Jeßus]

On Fri, 9 Sep 2016 13:50:17 -0700, Taxed and Spent

Post by Taxed and Spent

Post by Jeßus

Post by Cheri

Post by Jeßus
On Thu, 08 Sep 2016 16:47:33 -0400, Brooklyn1

Post by Brooklyn1

Post by Helpful person

Post by Brooklyn1
If your sauce needs that much reducing
then you are using the wrong
type of tomato for sauce.

Don't talk rot. Of course I use Romas.
There are great advantages in reducing
by more than the "usual" amount.

"Usual" is not an amount... you communicate
like a good for nothing politition, in vagaries
and lies. I don't believe for a second that
you've ever cooked anything... you've never
heard of a Roma tomato until I posted about
it, you even copied my upper case "R" which
no one here uses unless speaking of the capital
of Italia. You got a lot of nerve telling people
here who have been cooking since forever what
kind of pot to use, you don't even own a pot.
No one here has ever seen anything you've
cooked, you don't have a place of residence
or even a name, you are not at all helpful, you
are a Helpless person.

If you're gonna type when drunk, at least use a spell checker.

And a few paragraphs or spaces couldn't hurt either, sending these huge
walls of text like he does is pure laziness on his part.

It does get tiring reading posts like that.

you READ posts like that?

Sometimes I might start to read them, but generally give up quickly.

[Brooklyn1]

On Wed, 7 Sep 2016 08:31:41 -0700 (PDT), Helpful person

Post by Helpful person

Post by Gary

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.

Not if you learn how to use stainless steel. Almost all of my cookware
is the cheap RevereWare and it works great for me. I've tried a couple
of different saucepans but I wasn't impressed. I don't even use my cast
iron pans. More trouble than they are worth, imo.

Cast iron cookware is for those who can't afford a Gold's Gym
membership.

Post by Helpful person
Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot.
The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

Then your simmer is actually a slow boil. With a slow simmer, hardly
a bubble breaking the surface a quick stir every 15-20 minutes is all
that's needed... if you're lazy there are electric pot stirrers. There
won't be much reducing needed with the correct type of tomatoes...
salad tomatoes contain too much water, Romas are best.
https://www.amazon.com/s?ie=UTF8&page=1&rh=i%3Aaps%2Ck%3Aautomatic%20pot%20stirrer
I grow lots of tomatoes and many times I've made my own sauce from
fresh tomatoes, but for the past few years I no longer bother, it's
much easier to make sauce from canned. But I still grow several types
of tomatoes and this year has been a bumper crop, each day I pick
enough for ten familys; This is what I kept from last evening's
harvest, there were ten times this amount but were given away this
morning to my wife's watercolor painting class:
Loading Image...

[Janet]

Post by Helpful person

Post by Gary

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.
nb

A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.

Not if you learn how to use stainless steel. Almost all of my cookware
is the cheap RevereWare and it works great for me. I've tried a couple
of different saucepans but I wasn't impressed. I don't even use my cast
iron pans. More trouble than they are worth, imo.

Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot.

The solids collect at the bottom and no matter how careful one is
(without constant stirring) it will burn.

You need better quality pans.

Mine are SS over a copper base; they don't have hot spots or burn
stuff even if it simmers for hours.

Janet UK

[Brooklyn1]

Post by Gary

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

A stainless steel pot is an excellent container for tomato sauces.
However, stainless steel is a poor conductor of heat and forms hot
spots that can burn the food.

Not if you learn how to use stainless steel.

True... and learn how to cook tomato sauce... on low heat, barely a
simmer... never boil tomato sauce or it will caramelize and become
bitter. Any cheapo stainless steel pot works well for tomato sauce.

[dsi1]

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.
nb

A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food. make sure that the pot is an aluminum ply with the aluminum going up the sides of the pot as well as being on the base.
http://www.richardfisher.com

I don't much care for reducing tomato sauces - it's quite the unpleasant task. I'll stick with thickening the sauce with a slurry instead.

[Brooklyn1]

Post by dsi1

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

A stainless steel pot is an excellent container for tomato sauces.

I don't much care for reducing tomato sauces - it's quite the unpleasant task.
I'll stick with thickening the sauce with a slurry instead.

A slurry of what... hey Carmine, the pasta sauce it needa be more
thicker... okay Guido, I putta morea C-ment.

[dsi1]

Post by Brooklyn1

Post by dsi1

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

A stainless steel pot is an excellent container for tomato sauces.

I don't much care for reducing tomato sauces - it's quite the unpleasant task.
I'll stick with thickening the sauce with a slurry instead.

A slurry of what... hey Carmine, the pasta sauce it needa be more
thicker... okay Guido, I putta morea C-ment.

wise guy

[Brooklyn1]

Post by dsi1

Post by Brooklyn1

Post by dsi1

Post by Helpful person

Post by notbob

Post by r***@optonline.net
non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

A stainless steel pot is an excellent container for tomato sauces.

I don't much care for reducing tomato sauces - it's quite the unpleasant task.
I'll stick with thickening the sauce with a slurry instead.

A slurry of what... hey Carmine, the pasta sauce it needa be more
thicker... okay Guido, I putta morea C-ment.

wise guy

Um, that be wisea guy. hehe

[ImStillMags]

Post by r***@optonline.net
I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
to meld the floavors together as I always do, intendint on using it for dinner
tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

stainless is better.

[r***@optonline.net]

Post by ImStillMags

Post by r***@optonline.net
I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
to meld the floavors together as I always do, intendint on using it for dinner
tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

stainless is better.

Thanks but no stainless here.

[dsi1]

Post by r***@optonline.net
I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
to meld the floavors together as I always do, intendint on using it for dinner
tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

My feeling is as long as it doesn't have more green or white stuff on it than you can scrape off, it's good! :)

[r***@gmail.com]

Post by r***@optonline.net
I made a pot of pasta sauce/gravy yesterday and put it in the fridge overnight
to meld the floavors together as I always do, intendint on using it for dinner
tonight. Somethiing came up and I won't be using it until tomorrow night. Is it
safe to leave a tomato based sauce too long in a non-stick pot? Seems to me I
once heard not to do that in an aluminum or metal pot but this is lined with
non-stick.Thanks.

I left a pan with curry sauce (covered)in a cool larder for 36 hours. I reheated it and felt very queasy the next day. This was a copper pan so possibly something leached from the metal?

[c***@gmail.com]

Red kidney beans stain stainless steel pans.