I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid. Rather then 6 recipes I am hoping to find a ...
When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. ...
I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have been thinking about what kinds of flavors could be used for ...
I finally separated the citrus rinds (orange and lemon) from the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauce to go on top of my brownies and was ...