The tomato sauce.
My mother and my grandmother, side by side, made tomato sauce with the same ingredients, but the tomato sauces were completely different. How was all this possible?
I believe that in cooking, as in any other activity, we all have our own "energy", our own "inner love" that characterizes us and makes us unique. When we do something we transfer this energy of ours, this love of ours to that something: it's like putting our signature on it. But, to be honest, before putting this signature there are other, much more concrete things that make sauces (and everything we do) different. The first question we need to ask ourselves is where the final flavors of tomato sauce come from. Obviously the ultimate aromas of the sauce come from the quantity and quality of the ingredients, but also from the order in which they are added and the cooking method carried out. For this reason, depending on the ingredients used (in quantity and quality) and the methods of transformation of these, many aromas present in the starting ingredients can disappear, others be created, others transformed in various ways. Let's simplify our lives and start from the basic sauce. The simplest sauce we can have is the one made from raw tomato cooked with a fat (olive or seed oil). To be continued...
I believe that in cooking, as in any other activity, we all have our own "energy", our own "inner love" that characterizes us and makes us unique. When we do something we transfer this energy of ours, this love of ours to that something: it's like putting our signature on it. But, to be honest, before putting this signature there are other, much more concrete things that make sauces (and everything we do) different. The first question we need to ask ourselves is where the final flavors of tomato sauce come from. Obviously the ultimate aromas of the sauce come from the quantity and quality of the ingredients, but also from the order in which they are added and the cooking method carried out. For this reason, depending on the ingredients used (in quantity and quality) and the methods of transformation of these, many aromas present in the starting ingredients can disappear, others be created, others transformed in various ways. Let's simplify our lives and start from the basic sauce. The simplest sauce we can have is the one made from raw tomato cooked with a fat (olive or seed oil). To be continued...