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**Jeaxatoem** · 02-25-2009, 05:17 PM

Oh, one other thing....

Marinara. I have seen THAT sauce cooking all day. Something about it just tastes better.... I don't know.

I also remember seeing people use the big old pot and making a months supply all at once, or one restaurant where the guy used an old 2x4 (size wise) to stir the large pot on the stove...

Granted I have not seen an alfredo sauce made that way, but are there some that were made to be stored a bit longer or used for large events?

02-25-2009, 05:17 PM	#29
Jeaxatoem Join Date Nov 2005 Posts 546 Senior Member	Oh, one other thing.... Marinara. I have seen THAT sauce cooking all day. Something about it just tastes better.... I don't know. I also remember seeing people use the big old pot and making a months supply all at once, or one restaurant where the guy used an old 2x4 (size wise) to stir the large pot on the stove... Granted I have not seen an alfredo sauce made that way, but are there some that were made to be stored a bit longer or used for large events?
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