Tagged Questions
3
votes
1answer
336 views
What limitations are there to sauteeing with water?
I was recently helping with some recipes and was instructed to use water for "sauteeing" onions, celery, garlic, etc in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
3
votes
1answer
375 views
Does adding oil to pasta water reduce the tendency to boil over?
I know that adding oil to pasta water doesn't keep the noodles from sticking--much better to do that after cooking. I also know that there's no need to cook pasta at a rolling boil. My question is ...
6
votes
1answer
841 views
Why did my vinaigrette emulsify so quickly?
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...
38
votes
3answers
17k views
Why can applesauce be used in place of oil?
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce?
Is there something special about applesauce or are there ...
