Saturday, 16 February 2013

Pie, Pasta and Associated Problems

Now, there is nothing wrong with pasta or pie. In fact, I happen to be quite a fan of both. In theory, at least.

As usual, the actuality is a little more complicated.

Dry pasta you get in a bag has never been a problem. It is dry, they don't need to add preserving acids to it. What you put ON it is a different matter. Think about it, pretty much all pasta sauces are made of either cheese or tomato. So far, apart from doing a white garlic sauce the only recipe I have found is this pizza sauce by Vicky Clarke, which also works well on pasta.

Ready-made pastas are generally a no-go because of the sauces. You may rarely find a tuna one where the mayo used is citric acid free, but I've found these to be too few and far between to bother checking any more.

Making you own pie is probably the easier option if that is what you fancy. As long as you make sure the butter you use is safe in the crust, the gravy granules do not have citric acid or E330 listed in ingredients and the veg is all on the sage list then you are good to go!

Buying pie from the supermarket you have to check the label EVERY time. Chicken and mushroom is usually your likeliest bet to be edible. Steak pies might be ok if you are lucky. As I said, you have to check the label.

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