The Failsafe Fails

30 May

I’m still making My Signature Dish.
Although it hasn’t been my usual failsafe recently.

I was rather upset this week to discover that my usual trick of putting some meat and things in an oven tray and baking them for 45 minutes hadn’t worked!

Here is My Thing going in:
Note use of tomatoes and tomato puree for moisture.

I went off to watch the required amount of TV (over half an hour, which means you can watch EastEnders) and came back to this:
It has hardly changed!
Basically I have baked tomato puree strips solid and burnt onions on top of sausages, with weirdly untouched tomatoes.

Did I need to add water here?
That isn’t on my list

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of ingredients! It’s not meat and things and water!

I’ll have to rewrite the WHOLE recipe now.


5 Responses to “The Failsafe Fails”

  1. Kate Juce 30/05/2012 at 11:08 am #

    Laughed out loud at the latest offering Alice. Love what has happened to your tomato puree. Not really sure what to suggest – I am at a loss! Don’t add water though – wouldn’t that just result in boiled sausages?

    • Alice Can't Cook 11/06/2012 at 11:02 am #

      It would be like a sausage soup?
      Yes I think I should have used tinned toms and not the puree. Sad face. x

  2. Jo Wadsworth 30/05/2012 at 11:28 am #

    Oh dear. I’m guessing you’ve already worked out you need to mix in the tomato puree? Also, that’s not good for moisture, as it’s concentrated.

    As for the tomatoes, it’s probably because you’ve tucked them underneath the sausages – whatever’s on the bottom will cook more slowly than the top. With a traybake, it’s best to evenly spread all the ingredients over a tray large enough to make it a single layer.

    As for moisture, you shouldn’t really need extra with sausages as they’ll seep loads of fat (which would have stopped the onions burning), but you could try chopping the tomatoes in half so they release more juices?

    It’s all applied physics, this cooking lark you know.

    • Alice Can't Cook 11/06/2012 at 11:04 am #

      Applied physics? But I didn’t do that at school Jo?
      Whatevers on the bottom will cook slower than whats on the top? Ok I’ll need to remember that.
      Yes the puree ended up like baked black strips, not the unctous ooze of tomatoey goodness I was going for.

      Thanks for your help though, I think tinned toms or breaking the toms up will help in future – and maybe full fat sausages (I use fat free ones!) xx

  3. Jenny Eatwell 11/06/2012 at 2:33 pm #

    I think that the biggest problem here was the use of fat free sausages. Because they won’t have leached any fat or juices into the pan, there hasn’t been the accumulation of liquid that would normally have provided the unctuousness that you were looking for. Also, I agree with Jo as to the tomato puree not providing any sauciness because it’s concentrated. What I think you’d have been better off with was leaving the tomato puree out altogether and piercing the tomatoes so that as they cooked they could release their juice. Also, to reverse the onions and sausages position, so that the sausages sat on top of the onions and the tomatoes ranged alongside. I reckon that would have worked. 🙂

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