A separately-prepared cooking liquid or condiment served with other food.
4
votes
1answer
164 views
How to make a sauce using sugared citrus rinds?
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 ...
4
votes
1answer
167 views
Can hollandaise be made with frozen lemon juice?
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, ...
4
votes
4answers
332 views
How should I prepare an excellent sauce from sous vide juices?
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?
...
4
votes
1answer
332 views
What can I do with 500 ml of demi glace?
I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before.
In what types of preparations or ...
4
votes
2answers
918 views
curdling cream in lemon spaghetti
My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns ...
4
votes
2answers
280 views
Where can I buy online spices, sauces, extracts, etc. with international shipping?
I already know Penzey's spices, which is good, but they don't sell sauces. Ebay won't work for me because it is too expensive to ship to Russia (judging from one bottle from one user). Amazon is also ...
4
votes
1answer
332 views
I would like to know how to thicken sauces with blood and is it safe?
I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?
3
votes
6answers
597 views
How to thicken marinara sauce?
Here's what I'm using:
16oz crushed tomatoes
1 head of garlic
1/2 cup red wine
Parmesan cheese
Basil
Oregano
Salt
1/4 cup olive oil
I start by lightly cooking the garlic cloves in olive oil until ...
3
votes
3answers
4k views
What flavour can cut through salt?
I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce).
What can I add to cut back the saltiness?
3
votes
4answers
249 views
How should I add wine to the sauce for my duck?
I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while.
...
3
votes
3answers
2k views
American recipe using 'a can of tomato sauce'
I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning? Do ...
3
votes
3answers
2k views
How to fix a sauce that is too sweet?
A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com.
One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...
3
votes
2answers
2k views
Why does my cheese sauce taste like flour/paste? [duplicate]
Possible Duplicate:
How do I make my roux taste less like flour?
I'm trying to make a basic cheese sauce for putting over broccoli, etc. A typical recipe I've tried is:
2 tablespoons ...
3
votes
4answers
3k views
How to thicken a Yoghurt based cold sauce?
I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor changes are fine but I'd like to adjust ...
3
votes
2answers
330 views
What is the name of the sauce which is made of Yoghurt and fresh Cucumbers?
I had this "Kebab Bombay" in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbers. Supposedly it was an Indian dish, ...
3
votes
3answers
372 views
How can I keep from burning a pan sauce?
I'll make a steak or something on the stove and then try to make a pan sauce out of the fond. Add a little wine and other fun ingredients and then I try to reduce it a little bit. 90% of the time, ...
3
votes
1answer
616 views
Cooking minced/ground beef with a jar of sauce
Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementary cooking question.
I have about 1kg ...
3
votes
1answer
240 views
How can I prevent my Béarnaise sauce from thickening over night?
I'm sometimes making my own béarnaise sauce, and it tastes great and has perfect thickness the first day after making it. But whenever I leave leftovers in the fridge over night, the béarnaise gets ...
3
votes
1answer
191 views
Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product.
...
3
votes
2answers
3k views
Why are my sauces splitting?
Recently all my attempts at sauces are splitting and I'm not sure what's going wrong.
Tonight I tried a balsamic vinegar reduction / chicken stock / pan juices recipe to go with my lamb chops, but ...
3
votes
2answers
1k views
How to mix pasta and sauce evenly?
When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta water etc. The problem is with pasta sauces ...
3
votes
1answer
1k views
What to do when curdling occurs?
Are there any methods available to "fix" a sauce that has curdled?
Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
3
votes
5answers
717 views
Making a sauce with mascarpone cheese
I have some mascarpone cheese left. May I use it to make a sauce?
3
votes
2answers
852 views
How can I remove the skin from peanuts?
I will be making Ban ban ji chicken for tonight's dinner, and have picked up some shelled peanuts. The peanuts are still in their skins, and I was wondering: what is the best way to remove the skins ...
3
votes
1answer
285 views
Why did my peanut butter sauce split?
I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it.
After a couple ...
3
votes
4answers
2k views
How to avoid cooked pasta soaking up sauce when stored?
I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based.
By lunch the next day, the ...
3
votes
1answer
169 views
Keeping left-over pan sauces longer?
Am getting sick of adding the wine, then waiting for it to reduce, then adding the broth and waiting for it to reduce, and then adding the butter and waiting for it to do its job thickening...
...
3
votes
2answers
1k views
Can you interchange oil and butter in emulsified sauces?
You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil.
What would happen if you would make ...
3
votes
2answers
8k views
Why can't whole milk be substituted for cream in caramel sauce?
I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick.
Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did ...
3
votes
1answer
847 views
roast duck leg with plum sauce
I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums once the roasting is over - will legs ...
3
votes
5answers
268 views
What To Do With Blueberry Hot Sauce
I bought some blueberry hot sauce while on vacation in Maine. It seemed like a good idea at the time, but now I have no clue what to pair it with. Any suggestions would be welcome.
3
votes
1answer
8k views
What causes curdling and how can you prevent it?
Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum?
I'm not asking ...
3
votes
1answer
142 views
Did extra insulation cause ice crystals in frozen mac & cheese?
I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce and pasta I baked to try to eliminate ...
3
votes
1answer
3k views
how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
how to combine wine in a cream sauce so it doesn't curdle?
3
votes
2answers
3k views
Peking Duck Sauce
I have just visited China (Beijing).
There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
3
votes
1answer
136 views
I'm making tomato sauce which never thickens
I tried the following recipe.
http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta
The result is tasty, but the sauce looks nowhere near the image. It is some red paste, yes, but with onions ...
3
votes
4answers
492 views
Low-sodium alternatives for Asian cooking sauces?
I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, etc.) are extremely high in sodium. Is ...
3
votes
2answers
467 views
Tomato pasta sauce splits. Why?
I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmering & thickening process the sauce ...
3
votes
2answers
184 views
Why did my sauce get lumpy after being frozen?
Two months ago, I made a fish sauce (roux + milk + fish stock + lemon juice + cheese + mushrooms). I made way too much, so I decided to put a good amount (0.5 l / about 2 cups) in the freezer.
I ...
3
votes
1answer
496 views
What type of sauce is appropriate for a dry-aged prime steak?
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
3
votes
2answers
707 views
Soya sauce. Are they different for variety of dishes?
Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian.
Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But ...
3
votes
1answer
243 views
How do I make vanilla sauce without air bubbles?
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of ...
3
votes
1answer
709 views
Freezing things like Fettuccine Alfredo
I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch ...
3
votes
1answer
178 views
Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some ...
3
votes
1answer
484 views
How do I get rid of that calcium chloride taste in my tomato sauce?
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. ...
3
votes
1answer
752 views
How can I recreate the Montgomery Inn “Cincinnati style” barbeque sauce at home?
I love Montgomery Inn barbeque sauce for its tangy/vinegar-y flavor, however it's often not in stock at the stores in my area.
Does anyone know how I could achieve a similar flavor with a homemade ...
3
votes
2answers
384 views
How to make mint sauce
I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities.
From a jar, it seems ...
2
votes
8answers
16k views
What sauces go well with roast beef? [closed]
I am cooking a roast dinner this weekend and have decided on beef as the meat. The recipe I have suggests horseradish cream as a sauce but I'm concerned that some of the family don't like spicy ...
2
votes
2answers
376 views
What is this cotton-like stuff growing on my pizza sauce?
The sauce was to expire in Nov 2013. I kept it in the fridge all the time. The thing that grew on it was white in color (just like cotton). There was a greenish center. The overall "ball" was about 1 ...
2
votes
6answers
3k views
Can I turn my marinara sauce recipe into “pizza sauce”?
We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for ...
