Together with my wife, who was an excellent, characterized by the best tradition of Baden cook, I looked and from the lessons of a master named Alfonso Schubeck on TV.
We stood him well, that he understood something of the fish preparation, but otherwise it was noticed that the boss for almost all sauces preparations first (or a little later) tomato paste anschwitzte, often powdered sugar.
In a debate ensued, which is why it was doing so brought a unit indelible taste in his sauces.
She said once completely dry that against the Tomatenmarkanschwitzen principle can not be criticized, the good Badenser the cooking but only do if anything decent in the house was, except for a few residues, onions and spices.
From there she called the Maestro because even just the Tomatenmarkanschwitzer. (more ...)
