Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
What are the ingredients, both main and optional, for a classic Ragù Bolognese?
I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
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Mole sauce without chocolate?
Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.
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Ways to displace liquids while cooking
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require. Since the ingredients are expensive, I ...
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What liquid should I use in a mango curry?
I want to make a curry using mango (frozen as there aren't any fresh mangos where I live). I usually use tomato puree for curries, but I am never happy with the result.
Even after simmering for two ...
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Why is my tomato sauce getting pink?
I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes:
I put them into a blender and just blended them until it became smooth. ...
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Experimenting with garlic, does cooking kill the flavour?
I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan, adding very finely chopped fresh garlic ...
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How would I jar a sauce for keeping at room temperature without adding loads of vinegar or sugar?
I'd like to make and sell jars of my mum's satay sauce at our local food markets.
I'm trying to figure out the jarring process so it can be stored at room temperature and not make anyone sick or ...
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Fixing too much corn starch
I put way too much corn starch into a "random sauce": I was just mixing random things together to dip my carrots in. It includes whey, honey, and other random things. It was too thin and I used at ...
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how to improve the consistency of my pizza sauce
I'm trying to make homemade pizza sauce but end up with sauce that ends up drying up in the oven. Here's what im using:
1 can crushed roma tomatoes
3/4 cup garlic
3/4 cup basil
1/4 cup salt
1/4 cup ...
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How do you know that the cast iron seasoning does not leach into your food?
It is well established in the scientific literature that those cooking on stainless steel cookware get a portion of their daily iron intake from the iron in the pan that makes it into the food:
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What pepper is used in Sriracha sauce?
I am a great fan of hot sauces. Usually, they advertise what pepper they are using.
I cannot find that type of information on the Sriracha bottle I have at home. The only information I have is "chili"...
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How do you saute anchovies in a flavor base?
Once in a while an Italian recipe asks for dissolving a couple anchovy filets in the oil before adding other veggies.
Should you chop your anchovies before, or break them in the oil? Also what degree ...
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Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?
We have two types of sauce we put on our sausages. Tomato Sauce (Australian - ketchup equivalent) and Barbecue Sauce (Australian - mix of ketchup and Worcestershire sauce). The Tomato sauce indicates ...
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How can I make this wine and bacon sauce into a thick liquid?
I followed this recipe for a red wine and bacon steak sauce.
The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad, but wouldn't spread on my steak at all. ...
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Way to fix sharp tasting sauce
I've made a sauce with some white wine (with cream & tarragon) but it's really sharp. Probably the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it?
And what's ...
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Which cream should I use for cream sauce?
I was making a cream sauce last night to put over tortellini. My choices of cream at the store were heavy whipping cream and half and half. I used both and it turned out watery. Which should I have ...
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How can I make my black beans less dry?
The dish is simple. I usually just boil beans, add sautéed onions and garlic, season with cumin, then eat with steamed rice. I love the flavor as it is.
I have a problem with the texture. If I leave ...
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How can I reduce the fat in a white wine and parsley sauce?
For Xmas I was given a steamer.
This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking ...
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Thick Chocolate Sauce
Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers bar? What precisley would I have to do to ...
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How to reduce the taste of tomato in a tomato sauce?
I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour.
The sauce was made of tomato passata and liquid cream (and what remained from the ...
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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 ...
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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 ...
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What's the name of the black-brown decoration sauce used in French cooking?
When my boyfriend and I visited France a few months ago, I noticed that a lot of savory dishes were drizzled with some black-brown colored sauce on top (see picture I took, which is a plain risotto). ...
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Kind of apples for apple purée / apple sauce
Recently I made a thick apple sauce by cooking apples with some juice. The cooking process took less time than expect - after about 20 minutes or less the apple pieces were soft enough to mash them.
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How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid.
I don't mind if the caramel sauce/syrup contains any butter/milk or not;...
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How long does a fruit and sugar mixture last?
I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be good?...
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What is the cranberries/sugar ratio used in the American cranberry sauce?
I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done.
Do I wrongly ...
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What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce?
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce? (the creamy tomato sauce that restaurants serve with pasta)
I'm looking to buy some cream to do that but ...
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Replacement for Thyme
Im making a strawberry tart where the sauce is made from boiling thyme, port/tawny and strawberry juice. Is there any replacement for thyme in this?
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If I want a complex, yeasty soy sauce, what to look for?
My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'.
What should I be looking for in the ingredients lists as a sign ...
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What makes this hot sauce last half a year in the fridge?
What makes this hot sauce last half a year in the fridge? (as stated by author @7:40)
This recipe uses very little salt, no sugar, no vinegar, no oil, the PH wasn't modified, and it wasn't fermented ...
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How can I use self made cream of celery as a replacement for mushrooms in green bean casserole?
I follow Alton Brown's Green Bean Casserole for the most part and have had great success making this recipe. My dad always complains about having mushrooms in the dish and he would have to pick them ...
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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 ...
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Why is Tsuyu sauce for cold Soba noodles served on the side?
Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
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How can I make a mayo/ketchup-based sauce come out with a consistent color?
I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the same recipe. I'm thinking that how I ...
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Tomato sauce - tomatoes, then juice vs tomatoes & juice
Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the ...
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Preparing Salsa Verde fast and fresh
I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time
It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this ...
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What's a good molasses-based glaze for pork tenderloin?
My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns ...
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Why does my cheese sauce solidify
I am using this recipie to make cheese sauce for my maize crackers.
http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx
However, my sauce starts solidifying as it cools down. I am using a ...
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Can you add cheese to a veloute?
Nacho time!
The urge to make nachos overtakes you, and you set to make them excellent.
But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can'...
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Instructions on making Japanese fish sauce? (Shottsuru) [closed]
Would anyone happen to have step-by-step instructions to make Japanese fish sauce?
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Why all that sauce just sitting in the dish in these stuffed bell peppers recipes?
The recipes here and here each call for dumping a lot of a tomato & broth (+ onion) sauce in the baking dish. Like around .75 cup per bell pepper.
That's way (way, way) too much to want to spoon ...
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What is the way to "mince" stew meat using a machine?
I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either ...
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In writing a recipe, when should I remove the bay leaves in the process?
I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not sure when to add and remove them?
I've ...
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Does cottage cheese melt like other cheeses?
I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well).
For some reason all the recipes I find for cottage ...
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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 ...
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What is the term for simmering something in sauce?
What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged.
It is similar to boiling or simmering but instead of water ...
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Grey mushroom cream sauce - why so dark?
I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole ...
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substitute beef for lamb?
I have a lamb pinot noir sauce recipe that I use for lamb chops all the time.
I would like to use with short ribs instead.
can I merely substitute beef stew meat for the lamb stew meat, and be ...
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Chow Mein: What is the starchy sauce called and how can I cook it?
This is a two part question, both relating to Chow Mein:
When ordering Vegetable Chow Mein from various Chinese restaurants in New York and New Jersey, I find that the dish is prepared with two ...
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