>I can now create the most tender and flavorful meat sauce consistently every time I make spaghetti.I'm not even going to reveal what I did because I know that one of you fuckers is going to proceed to claim that they already know about it and that it's common knowledge.No, I didn't slow cook this for hours.Good luck guessing what I did. You're all going to be wrong.
>>21884227>tender sauceur a bloody prodigy m8
You added a shot of black didn't you, you cheeky cunt
you make this thread once a month. nobody cares.
>outting yourself as a /v/irgin>>>/v/732943850
>>21884227Did you use salt and pepper this time anon?
>>21884258
you used baking soda on the beef before cooking. chug bleach.
>>21884273I think he should chug something else
>>21884227Good.Meat sauce is disgusting
>>21884273>baking soda on beefI would never do that on an italian dish.
>>21884227I'd like to know. Ive tried all different ways and the meat in my sauce is always chewy.
>>21884227>meat sauce with spaghetti
>>21884227just cook it for ages its not rocket sciencesure you can eat bolognese after 30 minutes of cooking it but it will be 100x better if you cook it a few hours
>>21884227You used milk
>>21884966Sounds gross but just try it: ground beef in water, over low heat mash with a potato masher until it's a textureless pink emulsion. Pressure cooker will give you some maillard reaction, or you can simmer it for hours. If you use canned tomatoes you can use the liquid from that instead of water. You can make the sauce before the simmering. Maillard isn't even necessary, just much better with it than without. I like a thick meat sauce so I'll reduce it a lot. Helps if you use a braiser instead of saucepan. Spaghetti sucks ass too, use linguine. The meat is so fine no other shape really works right.
>>21884966op here, this is not my post. >>21885232
>>21885086This. O'Pee used milk.
>>21884227Based on your photo, if that beef is tender you achieved it by:Not browning the meatSlowly stewing it in waterDraining most of the waterMixing through a dash of tomato pasteAdding nothing else but some pepper when servingI'm not sure it's got flavour ey
>>21884227>make spaghetti
>>21885086>>21885236No>>21885232No>>21885239>Not browning the meatNo>Slowly stewing it in waterNo>Draining most of the waterNo>Mixing through a dash of tomato pasteNo>Adding nothing else but some pepper when servingNoThere might be a 3% chance that someone on /ck/ has used this technique before.
>>21885255op here. This wasn't me. I'm gay. Not a straight pedo. Don't listen to him.
>>21885255You’re assuming that we believe:-it’s as good as you say;-it’s better than we ourselves can already make;-anyone cares (mostly we don’t).Three strikes, you’re out.
>>21885255you velveted it in sodium bicarbonate and then rinsed it clean in a strainer before adding to your jar sauce
>>21885271No>>21885266I've previously used every technique posted so far by anons, they all don't work.>slow cooking>breaking up and cooking the ground meat in water>not browning the meat>using milk>adding baking soda to the meatSomeone's gonna post the technique eventually. I know that it's not a big secret. But do /ck/ posters actually know it? I've previously made threads asking how to make a tender meat sauce, but I never got a reply back with a good method. Through trial and error, I discovered it myself.
>>21885276Just be a champ and tell us. This coy hook and line game you're playing is kinda dumß
>>21885255I was telling the actually good way of making good way of making it, you retard. You can shove your no up your ass because you are flat out wrong here.
>>21885276You do realize that by playing your little “I’m better than you” game that you just prove you’re either a cunt and an attention whore for withholding, or a blowhard… right?
>>21885329op here, I'm sorry. It's just a personality function of mine. I'm gay as fuck but like to larp as a pedo. As the third post indicated, I make this thread often then just act like a cunt. I was going to say I'm sorry but I'm not because I'm a immature and narcissistic prick. Thanks for your time. Expect the exact same topic soon, with me acting smarmy and obnoxious.
>>21884227You bake it in the oven instead of boiling it on the stove?
Why the fuck would you make spaghetti? Literally any other kind of pasta would be better
>>21884227>Good luck guessing what I didyou used ground pork instead of beef.
>>21885584Not OP, but Spaghetti has a place in my kitchen—serving as a replacement for angel hair. Otherwise you’re right, and bucatini (etc) mogs.
>>21885580No>>21885591No
You peed on it, didn't you?
>>21885798It's got electrolytes
>>21885255you fucking put a shotgun barrel into your mouth and pulled it in the near future, thats how the spaghetti sauce came out so nice and tender. you faggot
>>21884227You broke down the meat somehow, maybe with something acidic, just like how you marinate a slab of meat. That's how you tenderize ground beef
>>21884227You cooked the meat and then put it in a blender to pre-chew it for yourself like an actual baby
>>21887279No>>21887398No
>>21884227doesn't look particularly special
>>21884227You put spam through a meat grinder
You started it in a cold pan with waterThis is how great taco beef and hot dog chilis are made
>>21887755No>>21888685NoI do use a similar method to my meat sauce for making tender taco meat.
>>21884227cum:)
>>21888681What the flying fuck is this faggotry trying to say, I don’t read retardese
>>21887755https://youtu.be/Ku-I-7wttsg?si=hb4yAuPOtzpSZqwc
Op used veal or pork
>>21888858OP doesn’t have a secret, he’s just trolling you all epically.
>>21884227>tender and flavorful meat sauce>tenderthis soi boy can't chew meat sauce.also spaghetti is for poors.
>>21885232>Pressure cooker will give you some maillard reactionyou cannot get a maillard reaction in a pressure cooker.
>>21888689I hadn't thought about Nicocado for a while. That guy is so unbelievably based it's unreal. Might remain an internet legend forever.
>>21884227I put my 2 cents>put some pasta water before the pasta finished but cooked a little so it released the Starch inside and added the pasta water to the sauce but only half a ladle and let it reduce to get the creamy texture.I say this because it's pretty common in Italy but not everyone know it or use it, they say it's the "Restaurnat trick".But maybe i'm wrong.
>>21889069This is pretty common. Probably not the "secret trick that nobody would guess" that OP is talking about. >>21884227You put a little bit of poo in the sauce early as it contains enzymes that help break down the meat.
>>21884227That spaghetti is overcooked. Looks like something you'd get in a shitty cafeteria buffet
>>21888858No>>21889069No
