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1
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1answer
52 views

Is there a significant difference in flavour between real Mirin and Mirin-like products?

I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) the ersatz, or shin mirin / mirin fu, with ...
1
vote
3answers
89 views

How do you make mustard water?

I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of that water in a Dijon mustard jar. Simply ...
1
vote
1answer
58 views

What is the best method of storage for condiments?

I have read a fair few articles about storing condiments like Siracha, Ketchup, and BBQ Sause, but they all seem to contradict themselves; some say that storing them in a fridge is bad since it has ...
3
votes
2answers
287 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 ...
9
votes
3answers
7k views

Is it 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?
7
votes
3answers
239 views

How is mustard made?

I'd like to make mustard soon. What's the basic process to start with?
17
votes
8answers
48k 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. ...
2
votes
1answer
1k 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 ...
3
votes
1answer
127 views

Xanthan Gum Use in Tamarind Chutney

How much xanthan gum should be used to thicken a large 24 quart pot of hot tamrind chutney to get a smooth pourable tamrind chutney when we cool? Currently use 2 lbs of corn starch but it spoils the ...
3
votes
1answer
149 views

What types of wine are suitable for Dijon mustard?

I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much ...
4
votes
3answers
1k views

How to put stuff inside baked sandwich and bread?

I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty ...
5
votes
3answers
2k views

Does placement of ingredients and condiments on a sandwich change the taste?

When making a cold deli meat sandwich or a burger, does layering the solid ingredients and condiments in a different order change the taste or mouth-feel? If so, how and why? Are there reasons to ...
1
vote
1answer
81 views

Are “non-fat” condiments as effective as full-fat versions at reducing spiciness?

Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I often need to put a glop or two of sour ...
10
votes
1answer
3k 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 ...
6
votes
4answers
20k 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 ...
5
votes
3answers
1k 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
5k 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 ...
2
votes
1answer
575 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 ...
8
votes
3answers
980 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 ...
8
votes
8answers
573 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
5answers
507 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 ...
4
votes
3answers
539 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 ...
1
vote
2answers
1k 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 ...
3
votes
2answers
852 views

If tomatoes are fruit

isn't ketchup (catsup) technically a smoothie?
12
votes
2answers
1k 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 ...