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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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7929423 No.7929423 [Reply] [Original]

Does /ck/ echo this sentiment?

>> No.7929434

Even though the photograph itself is likely shopped on, I get the feeling that the woman in question is adding sugar to tinned spaghetti, which is already filled with sickening amounts of the stuff.

Adding sugar to tomato sauce, if you have bland tomatoes, is fine.

>> No.7929435

only if you fuck up the acid in the sauce and have to balance it out

if you just add it right away then you're white/black trash

>> No.7929437

No, I have never put sugar in my spaghetti.

>> No.7929444

Jesus, not like that.

I've used a pinch in a full pot to take a slight edge off the tomato acidity.

>> No.7929453

Unnecessary, tomatoes have fructose.

>> No.7929489

It doesn't matter if /ck echos this statement or not. /ck doesn't have a fucking clue how to make spaghetti sauce.

Classico is one of the most acidic spaghetti sauces on the market and even it lists sugar in its list of ingredients.

All cooks, who actually know what they are doing, will put sugar in their spaghetti sauce - and more than just a pinch.

>> No.7929494

>>7929453
>Unnecessary, tomatoes have fructose.

>lemonade need sugar?
>Unnecessary, lemons have fructose.

retardation, the post.

>> No.7929511

>>7929453
You can't get sweet tomatoes everywhere.

>> No.7929528

>>7929489
There's a middle ground between a pinch and six cups. Also where are the pseudo-inellectual fucktards that think they can magically cook Italian food better because they're Italian? I don't see them yet.

>> No.7929555

This is unrelated but don't you pair fat and acid together? Or do you fix fatty foods with acid, and acidic foods with sugar? I assume you fix sugary foods with a little salt, but then I don't know where to go from there.

>> No.7929587
File: 313 KB, 618x461, PfdozLx.png [View same] [iqdb] [saucenao] [google]
7929587

>this thread

>> No.7929615

>not putting your spaghetti in one bowl and the sauce in the other to let everybody have their own perfect personal sauce/spaghetti ratios and being able to save the leftovers

If you don't agree with this get out of my spaghetti house

>> No.7929620

>>7929494

Yeah, this has to be in my top 20

>> No.7929627

>>7929489

It's a jarred sauce, which has to keep a shelf life. Sugar is a preservative. Your argument is fucking idiotic.

>> No.7929639

That seems like a lot, but most of the jarred pasta sauce I buy is so acidic so I usually add some sugar (or ketchup.)

>> No.7929668

>>7929489
>All cooks, who actually know what they are doing, will put sugar in their spaghetti sauce - and more than just a pinch.
i prefer using caramelized onion, carrot, balsamic vinegar, etc. instead of just adding straight sugar. adding sugar seems like a cheap shortcut.

>> No.7929731

>>7929423

I lol'd

I make tomato sauce in 15 gallon batches, and it only requires 64 grams (~1/3 Cup) of sugar to sufficiently cut the acidity.

>> No.7929895

For anyone who's interested, honey works out much better than granulated sugar in my experience

>> No.7930028

>>7929615
Well joke's on you, I only eat by myself.

>> No.7930214

>>7929615
>my spaghetti house
Underrated kek.

>> No.7930964

I always add a pinch of sugar to spaghetti. But I boil it with salt like everyone else. Not sure how that affects it.

>> No.7930985

Sugar does go in spaghetti. About a tsp to feed four people.

>> No.7931399

>>7929627
>Sugar is a preservative.
only of the sugar level is over 40-50% like in jam or preserves...

>> No.7932525

>>7929489
>All cooks, who actually know what they are doing, will put sugar in their spaghetti sauce
t. diabetic murican

>> No.7932605

>>7929434
You seriously need no more than a teaspoonful, though.

>> No.7932609

>>7929627
>It's a jarred sauce
It's seen some shit?

>> No.7933419

I have been known to put salt on plain boiled noodles and eat it

>> No.7933430
File: 67 KB, 700x407, elf-spaghetti-syrup.jpg [View same] [iqdb] [saucenao] [google]
7933430

SYRUP

>> No.7933433

>>7932609

No, it's just not a door.

>> No.7933467

>>7929423
>be american
>not content with normal diabetes
>try to evolve super diabetes

>> No.7933472

>>7929423
We just made spaghetti and my gf put some super in the sauce, she said it is good for reducing heartburn that we sometimes get from the tomatoes. I don't know if it's true, but it sure tasted good and no heartburn

>> No.7933544

>>7933467

that's the american way. we don't do things half-assed.

>> No.7933608

>>7933467
See, what's happening here is a culling of the population. Those who can't handle the sugar die.
Those who can, breed healthy offspring.

Americans are paving the way to genetic superhumans who laugh in the face of high blood sugar. By 2030, urination fetishism will become mainstream, as the majority of American women coming into age will have sweet tasting urine.

This American specialty product will then find its way into European and British stores, seldom in stock at the end of the week.

>> No.7933613

>>7929587
> Underrated post

>> No.7933655

>>7929627
>sugar is the preservative in sauces

Because the canning process has nothing to do with preservation. Sugar has nothing to do with preservation in this context.

>> No.7933679

>>7929494
Lel, nice example