Hot answers tagged

1

If you're adapting a recipe for a slow cooker, you would normally reduce the liquid. But there's also quite a lot of variation between slow cookers, in terms of how much steam gets out, so even a slow cooker recipe may need adjustment to the liquid. On top of that your tastes may differ from the recipe creators'. If you want to thicken the sauce while ...


1

Assuming you mean something like a wing-sauce when you say hot sauce (where butter is added to pepper sauce near the end of the recipe): It would make only a slight difference, and many tasters will find no flavor difference. A clarified butter is a butter with water removed---it changes the richness to some extent, but this will be mostly masked by the ...


1

I see two options for you. The author of this Q How would I produce (stable) foamy bechamel sauce? reports success using gelatin. That Q is Bechamel sauce, which is the base of Mornay. or Use of an immersion blender to incorporate air into the sauce, making it a lighter texture. You can immersion blend at two points in the process: after the milk was ...


1

Ratio should be 1 onion and 2 tomatoes.reason is onion is naturally sweet in taste and when u caramelised it it's become more sweet so adding double quantity of tomato help to balance the sweet in ur gravy.


1

I found an extra-yummy recipe for mac and cheese where you put the hot pasta in the casserole, add some butter, mix until it melts, then add the sauce. It's the first recipe I've found where the sauce didn't soaked into the pasta. I wonder if the butter makes a barrier.



Only top voted, non community-wiki answers of a minimum length are eligible