Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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What is bearnaise sauce thickened by?
As from the title, what is Bearnaise sauce thickened by? There are a few different ingredients in bearnaise sauce that helps in thickening such as egg yolks, but how is it thickened and what other ...
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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?
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Can almond milk be used as a sauce base?
Last night I tried to make a dipping sauce for boiled artichoke for my wife and I using almond milk as a base.
3/4 cups almond milk
garlic clove
the lemon juice from half a lemon
salt and pepper
...
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Imported Italian canned tomatoes vs. American tomatoes
Why are imported Italian canned tomatoes more tender than the same American product?
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Flour for sauce: In the broth or in the oil?
I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try several methods. One successful one has ...
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Dipping sauce for shabu-shabu
I am at the Hilton in Narita, and I've just come back from a wonderful meal of Shabu-shabu. One of the dipping sauces was stated to be soy sauce, but it had a lovely sweet sort of flavor to it, so it ...
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How can I prevent reductions from turning into molasses?
Last night I attempted to make a reduced sauce out of equal parts soy sauce, mirin, sake, and sugar. I let it simmer in a saucepan over medium-low heat until it got to a mildly viscous consistency ...
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Beurre Blanc and Beurre Monte difference
I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water.
However, I cannot find a source explaining the ...
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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. ...
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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 ...
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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 ...
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Re-heating beurre blanc without splitting
Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I ...
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What is the difference in taste between San Marzano and 6 in 1 ground tomatoes?
I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce.
Generally, when I make sauce, I use San Marzano ...
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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 http://www.eatyourbest.com/sitecore/content/Home/products/classic-favorites/fettucini-alfredo....
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How to make wet fries?
There's a place that does 'wet fries.' They look more like English chips though, and they're basically floppy and wet from the sauce it's placed into.
The ingredients, as told by the manager, are:
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What if anything make a liquid a good candidate for a reduction?
What if anything makes a liquid a good candidate for a reduction? Often you see things like wines and fruit juices called to be reduced for recipes. Why are they so common? What specifics about ...
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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 ...
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Would a cream based sauce go well with steaks?
I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced ...
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Bolognese: can I add the meat after tomatoes?
I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
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secret ingredient in a restaurant bolognese
I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps.
Including:
Pepper
Sugar
Salt
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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.
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Using noodle cooking water to loosen sauce?
One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me a bit confused. In the Three Steps to ...
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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 ...
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How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve:
Tangy
Salty
A ...
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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 ...
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How long can a bottle of self-made basil sauce last without rotting?
I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese.
It was kept in a glass bottle in the refrigerator,...
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Can fresh basil cause tomato sauce spoilage?
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil cause fermentation to continue? Should ...
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Should indoor ripened tomatoes be used for sauce?
I was talking with a person about getting all my green tomatoes in and ripening them for one last batch of sauce. She told me as a matter of safety that you shouldn't use tomatoes that were picked ...
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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, ...
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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 ...
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What is the best way to infuse mint into a tomato sauce?
I want to create a tomato based mint sauce. I have access to fresh mint. What is the best way or the best time while cooking the sauce to incorporate the mint? Are the flavor components in mint water ...
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Exactly what is "low heat" for making cheese sauce?
Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. Too much heat causes the cheese to go ...
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When cooking tomato sauce for a long time, should you add water?
I know tomato sauce should be cooked for a long time to develop flavor. To prevent it burning you have to stir constantly, though I find it burns on the stove (and the oven) too much without adding ...
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Béchamel and pomodoro
Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce?
Is there a name for this sauce?
I often do this mixture but I've ...
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hollandaise cooked all the way
I've never made hollandaise sauce.
So when making hollandaise sauce i'm concerned that the hollandaise sauce is not cooked through; since it calls for egg yolks.
How can you tell that the ...
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What are the key ingredients in Worcester Sauce?
I fully understand that there is no absolutes in names, but would you expect anything sold today as Worcester sauce to contain at least the key original ingredients?
I figure them to be:
Malt ...
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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 ...
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Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?
The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredients: red wine and brown stock. It also uses ...
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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, ...
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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 ...
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How to make a mustard sauce for salmon steak?
I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of ...
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What sauce can I just to de-sweeten a cheesecake?
Just made a cherry and raspberry cheesecake with a digestive biscuit base but it's too sweet and I need a sauce to go with it to take that sweetness away
Can anyone help?
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Making a sauce with mascarpone cheese
I have some mascarpone cheese left. May I use it to make a sauce?
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How to make a good tasting pepper cream sauce without using premade fabricated stuff
When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...
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Does reducing the clear juice from tomatoes have a name?
I have been cooking a very light tomato topping for tortellini using dicing tomatoes. I saute them very briefly until the flesh begins to soften, then remove the pieces from the pan leaving whatever ...
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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 ...
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How do I make good chimichurri?
I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special.
I toss the whole thing ...
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Canning tomato sauce
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions.
I already did a Google search, but the results are contradicting. Some people claim ...
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Is my pan too hot for brown sauce / gravy?
I've tried to make the following sauce the last couple of days. The same pan is used for everything.
Fry steak. Put steak on plate.
Sauté onions.
Melt butter and mix with flour.
Add stock.
Season.
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What type of noodle and sauce is used to making Thai Drunken Noodles?
I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask. Also, what sauce is used in drunken ...
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