RE: Ingredients, stevia, cooking

[Guest guest]

wrote:

>FWIW, I have to echo this sentiment. Every ingredient in a recipe brings

>its own luggage. Your job as the cook is figure out what the ingredient

>packs. That means testing different ingredient combinations and seeing

>where it takes you.

As far as spaghetti/pasta/marinara sauce is concerned the Italian

chefs consider it a near sin to add sugar. They do use two

ingredients that lighten up the acidic taste of their tomato sauces

-- carrots and wine. They also use Roma tomatoes which are sweeter to

begin with. I home-canned my own marinara sauce this year, sweetened

only with carrots and bit of red wine...it is sooooo good...if I do

say so myself .

I've not tried stevia yet, but considering it has a reputation for

being bitter, I may not try it at all. I ordered some WheyLow this

week. I might also be able to get my local natural food co-op to

order it, then I can get a discount on the price. If it's as good as

they say, I'll run a test batch of cookies past my church -- the

ultimate group of taste testers!

Patti