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I usually preheat the oven to the lowest temp and turn it off. Or if I used the oven for something turn it off and leave the door open until the temp drops.Our plates are heavy, industry grade china and I'll pop them into a 180 oven if I feel the need.
egg yolk? Did you forget to list in ingredients or forgot to add it?I grew up eating “fettuccine carbonara” which for my non-Italian family meant bacon, Kraft green jar of parm, and huge leaves of parsley. And I loved it.
Tonight was my first attempt at traditional carbonara. Guanciale from a friend breaking into charcuterie. Bucatini. Fresh parm and pecorino. Not bad but way too much salt.
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Almost responding with yeah yeah I know all that, but actually, tomato paste is a good idea I didn't know about so thanks!It's easy to make, just takes time. Nothing but browning bones, shanks, chicken wing tips with some onion, celery, and carrot in the oven. Rub some tomato paste into the chopped veggies for depth and colour. Brown the meat and bones really well in a 450 oven. Dump in stock pot, including the juices, with water, a bay leaf, and some pepper corns and let simmer on super low for 16 or so hours. Skim out the solids, reduce way down, stain through sieve into a cambro and refrigerate. Skim fat off the top, and if you did it right, it's reduced down to meat jello.