Simmered for Hours
One reason why many existing pasta sauces are often of disappointing quality is because they have not been cooked for the proper length of time. In order to save money, traditional sauce manufacturers cook for as short a time as possible and add flavourings, colourings, preservatives, sweeteners, thickeners and other nasties to try and achieve that long-cooked effect. Of course what they usually end up with is a contrived, artificial and, more often than not, unhealthy dish.
We don’t do any of this. We gently simmer all our dishes for as long as they need to develop the perfect flavour. This is typically over 2 hours. This slow cooking is the most fascinating and rewarding of all cooking methods creating wonderful flavours by means of a long and loving alchemy in the pot.
Our simmering is done very gently because flavour and texture can be impaired if the cooking pot bubbles too vigorously. We aim for 100 BPM (Bubbles Per Minute), although we don’t actually have anyone counting that.
Get Better with Time
There are a couple of reasons why when you eat our dishes they will actually taste better than when we first cooked them.
Firstly, over time, the flavours continue to mingle with other each producing an ever improving depth and harmony.
Secondly, by cooling, the meat relaxes and is able to absorb even more of the liquid around it, making it even more juicy and tasty.
Save you time
The net effect of all the time we spend on cooking the dishes is that you don’t have to.
©2007 Klein Caporn Limited