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 ...
Whenever I make stock or sauces (mostly tomato sauce), I make large batches and freeze whatever I won't be using over the next couple of days. I use simple plastic containers -- nothing air tight. How ...
How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to off set it from being so hot? The sauce is for General ...
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 ...
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 ...
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?