A separately-prepared cooking liquid or condiment served with other food.
1
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1answer
192 views
Does reheating a roux based sauce thin it out?
I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it was previously. I added more roux to ...
0
votes
3answers
1k views
What is the brown sauce in authentic Chinese fried rice?
There is a lady at work that makes the most awesome and most delicious Chicken Fried Rice on the planet. She uses white rice with some sort of brown sauce that is added when frying the rice in the ...
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2answers
1k views
Flour and water… at which temperature?
What is the difference between adding hot, lukewarm or cold water to flour?
EDIT:
I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
0
votes
3answers
445 views
Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
I have been to Costa Rica twice and I fell in love with Banquete brand Chilero Sauce.
It is a hot sauce with a wonderful flavor but it has some fairly unique properties -- specifically that it is ...
0
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1answer
357 views
Are substitutions for vodka allowed when making a vodka cream sauce
If I am making a vodka cream sauce and I realize that there is no vodka (or not enough) to make the recipe, what would an acceptable substitute be?
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1answer
1k views
Preparing Salsa with a Magic Bullet
I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best.
The final product comes ...
0
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1answer
198 views
Improving tomato sauce in beef liver recipe [duplicate]
Possible Duplicate:
What kind of sauce can I make for beef liver?
I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards or fry it with little oil ...
0
votes
1answer
167 views
What types of sauces would pair well with boiled pork knuckles?
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing?
I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance ...
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1answer
221 views
Is it possible to thicken frozen cream?
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream?
By thicken, I mean making it into something like a bechamel sauce. Would I pour the cream in ...
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1answer
300 views
white sauce / bechamel - without lumps [duplicate]
Possible Duplicate:
How not to mess up bechamel scauce
So you melt the butter and mix the flour in = easy
Adding the first bit of milk and making a paste = easy
Now getting from that to a ...
0
votes
1answer
689 views
What kind of sauce can I make for beef liver? [closed]
I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards.
I made sauce using garlic, onion and tomatoes. Do you have other sauce suggestions or modifications of my ...
-1
votes
2answers
106 views
Soy and sesame sauce alternatives when frying fish?
What should I use as an alternative to the combination of Soy oil and Sesame oil (1 teaspoon each) when I am frying fish in a pan?
I need at least one ingredient that can replace the Soy and Sesame ...
-2
votes
3answers
221 views
Red tomato sauce recipe [closed]
As of late, I have found myself incredibly interested in perfecting a red sauce recipe.
While I don't have the recipe in front of me, I know most of what I put in it off the top of my head. I would ...
-5
votes
1answer
354 views
What makes soy sauce so salty? [closed]
I watch a lot of food programs and the chefs would advocate using soy sauce instead of salt for making a dish salty. The question is what makes soy sauce salty? Does it actually contain salt?
