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captain_slinkyWatched an episode of Good Eats recently where Alton Brown made "American Classic Spaghetti" using a list of ingredients that I had never and WOULD never have though of going in to my spaghetti; White Wine and Evaporated Milk.
Tonight I made a Spaghetti Sauce with White Wine and Evaporated Milk.
The creamy pink color turned me off at first, but that mellowed out quite a bit as the sauce simmered.
WOW WAS THAT GOOD SPAGHETTI!!!
A problem that I usually have is that the sauce doesn't really want to stick to the noodles; this sauce was almost like a GRAVY or STEW it was so thick and rich! And the evaporated milk (NOT Sweetened Condensed milk) added an almost cheese-like flavor and texture to the sauce.
I may never make spaghetti sauce without white wine and evaporated milk ever again! It's like a Dead-Head sticker on a Cadillac! Can't go back no you can never go back!
Tonight I made a Spaghetti Sauce with White Wine and Evaporated Milk.
The creamy pink color turned me off at first, but that mellowed out quite a bit as the sauce simmered.
WOW WAS THAT GOOD SPAGHETTI!!!
A problem that I usually have is that the sauce doesn't really want to stick to the noodles; this sauce was almost like a GRAVY or STEW it was so thick and rich! And the evaporated milk (NOT Sweetened Condensed milk) added an almost cheese-like flavor and texture to the sauce.
I may never make spaghetti sauce without white wine and evaporated milk ever again! It's like a Dead-Head sticker on a Cadillac! Can't go back no you can never go back!
