A separately-prepared cooking liquid or condiment served with other food.

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8
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3answers
1k views

How to loosen peanut butter in a sauce

When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, but even after simmering for a while in ...
0
votes
0answers
43 views

What is tomato sauce cooking time?

I tried the longer cooking time of 60 minutes while I have seen recipes call for 20 minutes, The taste came heavy but it felt like only tomatoes and somewhat like ketchup, I added onions, garlic ...
0
votes
1answer
58 views

Pan sauce without meat

I like pan sauces with my chicken or beef, but prefer the meat cooked over cast iron. Pan sauces apparently don't work well in cast iron, and should be done in a stainless steel saute pan. How can I ...
0
votes
1answer
73 views

How to thicken slow cooker recipe sauce

I made a slow cooker balsamic chicken recipe that has a lot of liquid from 2 cans of diced tomatoes with their juice. The recipe says the juice is needed to keep the chicken from drying out. But the ...
0
votes
0answers
21 views

prevent crystallization and separation of corn syrup

I am making a butterscotch sauce and it crystallized to I substituted corn syrup for some of the sugar but now it is separating. How do I solve this problem? I want to keep the sauce liquid too and ...
0
votes
0answers
37 views

Ratio of cream/butter to cheese in Alfredo with high fat cheeses?

I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and less creamy and smooth like I want it to ...
0
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0answers
6 views

blueberry sauce [duplicate]

I am making homemade blueberry sauce and want to know how long I can keep it refridgerated. The recipe calls for frozen blueberries, sugar, cornstarch, water, lemon juice and cinnamon.
2
votes
2answers
117 views

Caramel sauce tastes too sugary what went wrong

I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready. When ...
0
votes
1answer
46 views

Clarified Butter for Hot Sauce?

Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauce. I'm wondering if clarified butter ...
0
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0answers
15 views

Homemade hot sauce- shelf life? Refrigeration? [duplicate]

I made some home made spicy chili paste experimentally. I winged it with no real research when my friend gave me a sizable bag of hang-dried Thai chili peppers from her garden. I chopped up the dried ...
3
votes
1answer
127 views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
1
vote
3answers
82 views

How can I make a “lighter” cheese sauce?

I am looking to make some cheese-sauce filled choux pastry balls as an appetizer. I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite ...
1
vote
3answers
101 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 ...
0
votes
1answer
98 views

Ling Ling Potsticker Sauce or Similar

I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to describe, but I'm sure a lot of you out there ...
3
votes
1answer
134 views

What is the optimal method for making box macaroni and cheese?

I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least. ...
1
vote
0answers
40 views

Pimento sauce that is added to mayo

My mother would grow her own pimentos, then she would clean and cut them up and melt them down in a pot and slowly reduce them down to a thick sauce. Then she added other ingredients which I believe ...
0
votes
3answers
128 views

Freeze ice to far below 0 Celsius?

Residential freezers are reasonably set to just below 0 degrees C: any colder doesn't preserve food any better. But if I want to chill a liquid without overly diluting it -- say, bringing a sauce ...
2
votes
1answer
70 views

How do you accompany other veggies with caramelized onions?

I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots along the onions to the pot. Any idea ...
1
vote
1answer
87 views

Marinara Sauce recipe

I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza hut Marinara sauce but can never get ...
1
vote
2answers
91 views

Are there ways in which you can overdo your thickening?

In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce even after adding 3 cups of milk and ...
2
votes
1answer
117 views

How to taste a real ranch dressing outisde of the US

When I have been to the South Carolina, US, I fell in love with the popular american Ranch dressing. As an foreigner, I do not know much about this dressing, its origin and sorts, and never bought it ...
2
votes
1answer
116 views

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
1
vote
2answers
195 views

Can you use wine for cooking even after it's past it's drinking date?

They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces ...
7
votes
2answers
150 views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
0
votes
1answer
34 views

How do you know when your flavor base is thoroughly sauteed?

I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor base (not fat burning smoke) there is some ...
2
votes
1answer
101 views

Does pre-packaged spaghetti sauce need to be cooked?

My daughter-in-law and I both prepare our spaghetti dishes with pre-packaged spaghetti sauce, bottled or canned. We both add it to browned ground beef. I use it as a base - to which I add sauteed ...
1
vote
2answers
98 views

Why did my ricotta cheese did not completely melt in the Alfredo?

Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, ...
6
votes
2answers
1k views

When should you season sauce that needs to be reduced?

I just thought about how seasoning a sauce is not a wise decision because if it needs to through reduction like marinara then the flavors would get too concentrated. But I always see people put salt ...
0
votes
1answer
257 views

Can you substitute white wine with rose?

My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
1
vote
1answer
111 views

How does (Goya) Sofrito sauce compare to salsa?

I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier and uses fresh veggies whereas sofrito ...
5
votes
1answer
302 views

How should you saute in butter?

Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even then seldom I will not get a sizzle even ...
2
votes
3answers
120 views

How do you know how much garlic to add to a dish and in what form?

I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is not much reference experience from ...
2
votes
2answers
197 views

When reducing, why do you simmer instead of boil?

All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more if I simmer instead of just cranking the ...
1
vote
1answer
70 views

How do I know when my wine is properly reduced?

I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could ...
3
votes
1answer
227 views

When should or shouldn't you toss pasta with sauce?

Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too long (fridge) it gets soggy and loses it's ...
1
vote
2answers
148 views

How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
2
votes
2answers
158 views

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
2
votes
1answer
41 views

A recipe inspired by Brat cheese sauce/Cooking in Wine

I followed a recipe to the effect of: boil Brat sausages in 24 ounces of beer remove sausages (do not drain the beer), pan fry or grill them add 2 c. sharp cheddar, and 1 package cream cheese to the ...
14
votes
6answers
2k views

How do I concentrate the flavor in orange juice?

I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with ...
0
votes
1answer
130 views

What is the difference between enchilada and marinara sauce?

I am wanting to know the difference between marinara and enchilada sauce please.
1
vote
1answer
58 views

Sauce made from butter and cream flakes/curdles

My sauce recipe (Laurent Tourondel, BLT p 140) called for heavy cream and butter to be set on high heat: Put the cream and butter over high heat. cook until the butter is melted and browned, ...
2
votes
1answer
37 views

Regulation and balancing of readymade packed mayonnaise and other sauces

How to reduce the acidity of packet sauces and mayonnaises? I came to know these packed food stuffs are very acidic to prevent any bacterial attack and i felt it my own, so what is the best way to ...
1
vote
2answers
74 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
2
votes
1answer
72 views

Should I finish teriyaki sauce with butter?

I've been told to finish most any sauce with butter but teriyaki sauce seems like it would be an exception to that rule because of the flavored involved.
0
votes
4answers
243 views

Making cheese sauce

I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork knead a bit of flour in. I'm sure there is a fancy ...
3
votes
3answers
2k views

How can I remove burnt smell from white sauce?

I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring continuously. Finally the white sauce ...
3
votes
1answer
124 views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
2
votes
2answers
110 views

What should I look for when choosing tomatoes for pasta sauces?

What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first ...
2
votes
4answers
102 views

Sweet sauce for Peking Duck?

I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little ...
1
vote
1answer
84 views

Garlic butter sauce

My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta and no longer is like a sauce stirred ...