Choklit, soss. Choklit soss?

[spudtater]

When the galaxy_girl00 is away, the spudtater will... make silly foods.

1 mug chocolate milk
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp chili powder

Mix all together, heat in microwave, top with squirty cream. Omnomnom!

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Also have made sauce from scratch both yesterday and today. Not my strong point, but something I really want to improve on. Yesterday's wasn't great — I always forget that sauces need at least a bit (usually a lot) of sugar in them to bring out the flavour. Today's was a huge improvement.

Approximate recipe:

1 onion
~dozen cherry tomatoes
1 tbsp vegetable oil
1 tbsp flour
2 tsp sugar
1 tsp salt
1 1/2 tbsp tomato puree
splash milk
knob butter
~dozen frozen pre-cooked meatballs (well, you can't expect me to make everything from scratch)

Chop onion, cover with salt, leave for 15 mins
Heat pan on high heat, add oil, chuck in onions and tomatoes, coat with oil
Turn down to medium heat, leave to cook (stirring occasionally) for 10 mins, or until tomatoes are mushy
Pulp tomatoes. Add sugar, tomato puree, meatballs. Add water if too thick. Cook further 5 mins
Add flour, stir in. Add water if too thick. Add butter and milk. Take off heat, let sit for a couple of minutes. Serve with pasta.

One thing I could use is a method of thickening sauces that doesn't involve flour, which can make things too stodgy and powdery. Am I missing anything obvious? Or am I going to have to be more adventurous with my ingredients?

Edit: have purchased ground arrowroot. Shall try it some time in the future.

Comments

[feorag.livejournal.com]

I use kuzu, which might seem a little expensive, but it takes very little to thicken a sauce, and it makes it translucent and light.

[gominokouhai]

What is the function of salting the onion?

[gominokouhai]

As for thickening---I generally just leave it on the heat to reduce down. Sometimes, if you want to eat today, this isn't much of an option.

[deralte.livejournal.com]

You could try eggplant aubergine to thicken it. When it's boiled down, it has a consistency much like thick tomato sauce, though you'd have to experiment with cooking times. I always take a few hours or more to make my sauces so they come out thick (never used flour, oddly enough).

[gominokouhai]

Addendum: useful information in one of the comments on KKC (Adam Stein).