Mo and the Volcano!

[kima]

I made Lindrusso's Marinara Sauce yesterday-we are having it tonight for dinner..yes just a big bowl of this delectable sauce!!! Aw I guess I should add some pasta too!

Just wondering if anyone else had a volcano like eruption with their sauce. I have an electric stove and no matter how I set the temp. the sauce would bubble and erupt all over the stovetop! Seems i was wiping up blobs of sauce every few minutes. No complaints about that-this sauce is worth it. Any tips on how to avoid this? i did leave the lid on halfway.

[valchemist]

I had Mount Vesuvius on my stove two days ago when I made this, so I am no help. (But the sauce was worth the mess!! yum!)

[SandyM]

Oh yes......Phoebe waxed philosophically about letting those bubbles be free (and deal with the mess later) on another thread - it just made me giggle, and I now look at cooking spaghetti sauce (or Alysha's marinara) in a whole new light..... :D

[kima]

I must find that thread.
And from now on I'll let her rip!!!:D :D :D :D

[kima]

I found the wonderful thread in which Phoebe explains so eloquently the laws flying tomato sauce. How did I miss this gem the first time around??
http://community.cookinglight.com/showthread.php?s=&threadid=11934&highlight=red+AND+dots

[SandyM]

Hah - glad you were able to find it, Maureen. I searched, but apparently forgot about her words "red" and "dots" - hehehe! :D

[swquilts]

What about one of those splatter guards? Would the sauce still cook properly? Enough air getting to it?

I'm going to have to make some of this on Sat, DH is working so I can play in the kitchen alllllll day! :D

[Ohioan]

Nope, even with a splatter guard, eventually you have to lift the guard to stir the sauce. And then....

S T A M P E D E !!!!

Cheers,
Phoebe

[Beth]

I started the sauce on the stove and had to leave, so I transferred it to my crockpot so I wouldn't have to turn it off or worry about it scortching while I didn't stir it. It worked fine, and no splatters on the counter.

[Lrimerman]

I had the same problem when I made it, just cleaned up every so often and at the end. However, I did find splats days later in unexpected places. We had some of the sauce I froze last night, so good!!

Also, I used my simmer plate and it helped a lot.

Lisa

[ErinM]

Originally posted by Ohioan
Nope, even with a splatter guard, eventually you have to lift the guard to stir the sauce. And then....

S T A M P E D E !!!!

Cheers,
Phoebe

When I made it, I approached it carefully, like the beast it is, slooowly lifted the lid, stirred it and clapped the lid back on!:D

[jennanne]

To those who canned this sauce...have you tried your canned versions yet? How did it turn out? Just curious, as some people mentioned in a previous thread that they were going to try canning this. I have more room in my cupboards than my freezer! Plus I'm itching to use my new pressure cooker.

Thanks!

[KValley]

Yo Mo! Splatters are just your sauce's way of sharing the lobb :D

I have the same problem when I make polenta and those babies HURT- the red sauce bubbles are so much more genteel- they politely jump to the surface and spring out lightly, like little tomato ballerinas; polenta bubbles scramble to the top and erupt forth like a class bully playing dodge ball, scalding my wrist !! :eek: :D

Just wanted to add though, that I made a second batch of Lindrusso's MM last week with the crockpot and liked it even more- that long, slowwwww, simmer (and no splattering!).

[kima]

Next time I will use the crock pot -my only concern (and I am a crockpot rookie) is does it actually simmer in the crockpot.i think the flying red missles seem to be an intergral part of making the sauce thick and full bodied.
Phoebe and Julie could publish a book of poetry on marinara Sauce!

[Beeswax]

A tad off the subject, but does anyone happen have the nutritional analysis for this famous marinara sauce? I'm excited to try it. (In spite of the volcano possibilities!)

[valchemist]

this is the information for the whole recipe:

Per Serving (excluding unknown items): 811 Calories; 30g Fat (33.4% calories from fat); 18g Protein; 116g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 2401mg Sodium.

[KValley]

THanks Val! I was wondering myself what the basic nutritional info was.

Maureen- my crockpot attempt did percolate quite nicely- it was more like those mud pools at Old Faithful, where the bubbles were slow and dignified and splat open with a real sense of purpose, rather than busy little plops that you get from the stovetop. :D The day I made it, I left it on low for about 5 hours. The next day I turned it on low again for about 2 hours, to reheat before eating...

Now, about that mess I create everytime I make oatmeal- oatmeal water out of control and foaming all over the stove - it's like the Toutle River after Mt St Helen's erupted- debris and water everywhere ;)

[LaraW]

Originally posted by KValley

Now, about that mess I create everytime I make oatmeal- oatmeal water out of control and foaming all over the stove - it's like the Toutle River after Mt St Helen's erupted- debris and water everywhere ;)

You know, this place is great for those of us who have these issues of things boiling out all over the place. It just makes me feel better to see that others have the same issues with these things that I do.

Now, the spatters from Anna's Almond Roca - those hurt too!:o

[KValley]

Originally posted by LaraW


You know, this place is great for those of us who have these issues of things boiling out all over the place. It just makes me feel better to see that others have the same issues with these things that I do.



Oh you want issues- I got issues!! :D Brendan refuses to clean the stove after I cook- I'm all about splattering!

I never posted about my little adventure with Bree's Tomato-Lentil Soup- about 2 months ago. Turned from the sink to put a Tupperware container full of soup into the fridge, it leapt out of my hands, popped open, skidded across the floor, coming to rest right-side up with about a cup of soup left inside. There was Bree's Debris splattered everywhere- little pieces of lentil, tomatoes and of course broth from floor to ceiling, behind the stove, in the grooves of the plastic sealer on top of the freezer door, on pictures, all across the front of the fridge, some even dived around a corner and landed in the living room, and on Lucy, who was watching with horror from her perch on the sofa. I laughed, I cried, I mopped. But didn't share here- deciding that getting stuck in my prom dress was enough humiliation for one year. ;)

It's a new year, though :D

[SandyM]

Originally posted by KValley
I laughed, I cried, I mopped. But didn't share here- deciding that getting stuck in my prom dress was enough humiliation for one year. ;)

It's a new year, though :D

Uh huh. And thanks for making me giggle once more.

Hey - lets voye - who wants Julie to post all her humiliating kitchen moments here?

Note I said kitchen moments. ;)

[kima]

I voye for ALL of Julie's embarassing moments wherever they occurred!!!
The rest of us sitting high on our altars can look down in amusement!


I swear Julie you MUST write a book-your plopping bubble stories are priceless! And with all your embarassing tales added it would be a real "pot boiler'! Me I am planning to put all my typing bloopers into one nice handbbok!

[SusanL]

put it on my simmer burner and had no eruptions!? Don't know why but then I put in chicken breasts that I had partially baked in the oven; pure heaven!! DH was in love with dinner, the best he has had in days!! Fortunately we have leftover sauce to freeze! Thanks Lindrusso!!! We are so grateful....

Poor Julie; our hearts go out to her... I have orange juice splatters on the ceiling-past due on the expiration date and DH asked, "Should I open this?" After I replied, " I don't think you should..." Well, the rest is history and I can't get those spots off the ceiling without repainting :rolleyes: I understand your pain, Julie!!!!

[bossmom]

Personally for me, I always have problems with black mustard seeds. Do those suckers ever jump around. Most South Indian recipes call for throwing mustard seeds into hot oil until they start to pop for seasoning. I usually get a few of them on my hand and arm. Ouch!:( But occasionally, one frisky one will hit me in the eye.:eek: Of course, they are all over the stovetop, but they also go all over the floor. They are the devil to clean up since they roll all over the place.:mad:

However, my DH and I love our South Indian food so we put up with it. My FIL is coming for a whole month and the kitchen is going to be a mess with mustard seeds and turmeric stains all over. (I have to cook 1-2 S. Indian meals a day while he is here.)

[Robyn1007]

Oh, Julie, thanks for a great laugh, I don't know how I missed this one before. I currently have a pot of Lindrusso's Marinara on my stove and am fighting the red dots now. I had to post a story about when I was little and my step-mother was cooking for just the two of us. Somehow, when she grabbed a partially used bag of frozen peas from the freezer the bag split and we ended up with most of the bag all over the kitchen. Peas were under the fridge, between the stove and cabinets, even on this little ledge over the stairs. We still laugh about the green kitchen floor to this day!

Have a great day everyone!
Robyn