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2
votes
1answer
206 views

Substitute for ground crayfish?

I love crayfish flavor, and love to add ground crayfish to most sauces and stews. However I now live in an area where this condiment is scarce to unavailable. What other seasoning or condiment can I ...
7
votes
1answer
938 views

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
2
votes
1answer
255 views

Thinning Tomato paste

I have been experimenting with making my own condiments over the paste few weeks and there is one thing I cannot get correct. The tomato paste has a thicker grainy texture that is really not ...
7
votes
1answer
6k views

Is is true that honey never spoils? Why?

I've heard that "honey never spoils", but I'm incredulous. Is this true, and if so, how? Isn't there some indicator that I should throw the honey in my cupboard away?
4
votes
3answers
330 views

How to thicken a raw fruit relish?

I have a raw fruit relish that I'd like to like to thicken into more of a jam consistency. I'm thinking about heating in a saucepan with some cornstarch or syrup, but I don't have any idea how much ...
5
votes
3answers
451 views

What is the purpose of the sugar in ketchup?

Most ketchup recipes - even homemade ones - include several tablespoons of sugar. Commercial ketchup often has lots of high-fructose corn syrup. What purpose does all of this sugar serve in a ...
10
votes
3answers
3k views

Is curry ketchup just ketchup with curry powder?

We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding curry powder to regular ketchup to see ...
8
votes
8answers
474 views

Any tips on crushing garlic for alioli?

I tried making alioli at home, but in the first step (turning the garlic into a fine paste), I didn't make much progress. I chopped the garlic fairly finely first, but when I tried crushing them with ...
1
vote
2answers
631 views

Homemade Pepper Sauce - Suggestion for a serving bottle

I'm planning on making a homemade pepper sauce that I saw on Serious Eats. The recipe is straight forward, but am concerned about the best way to 'serve' this sauce. I think the traditional way ...
1
vote
5answers
414 views

Why condiments expiry date is rounded?

Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thing is, I never see any difference after ...
3
votes
2answers
247 views

Help in identifying a Thai condiment

At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind, and ...
10
votes
6answers
13k views

How do I tone down the intensity of raw onion?

How can I tone down the intensity of raw onion? Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in salad dish, or making dips with raw onion. ...
3
votes
3answers
9k views

culinary difference between dill and fennel

Many salmon recipes use Dill (Anethum graveolens) as the usual ingredient as condimentary herb. In my place, I have fennel (Foeniculum vulgare) available outdoors, so I opt to use it instead. And I ...
3
votes
2answers
685 views

If tomatoes are fruit

isn't ketchup (catsup) technically a smoothie?
8
votes
3answers
711 views

Uses for the Bulgarian/Balkan condiment “lutenitza”

I saw a jar of this condiment called 'liutenzia' on sale at the supermarket here in Los Angeles. The ingredients say that it has tomato paste, pepper paste, carrot paste, and spices. It looks/sounds ...
1
vote
8answers
12k views

What are common flavor preparations/pairings of scallops? [closed]

I've never made scallops before and I bought a frozen bag of them from Wal-Mart (I know, not the best kind). Do I just add some salt and pepper? I've no idea. I don't want to wrap them in bacon..
6
votes
2answers
154 views

How to make mustard?

I'd like to make mustard soon. How do I do it? Also, what sort of modifications should I try? (IE Honey Mustard or Horseradish)
12
votes
2answers
751 views

How can I improve my barbecue sauce recipe?

I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for ...