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4

Emulsifier will make two or more element blend together, for example the egg in the mayonnaise recipe will act as an emulsifier. A thickener will simply make something thick, as you wrote, cornstarch is a thickener. Personally, I would use neither cornstarch or xanthan gum in a chill sauce; seems to me that it is a shortcut instead of letting it cook down ...


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Typically, the longer tomatoes cook down, the more tart they become. You can add sugar to counter this. Add a small pinch at a time, tasting after each addition, until you have the taste you want. Remember, you can always add more but you can't take it out.


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Hoisin has a few primary flavors: salt, sweetness, and umami. If it's a significant part of a recipe, leaving it out isn't really an option; you'll notice the lack of all three of those. If you can find a fermented soybean paste that has less salt, that'd be the closest substitute, possibly with some added sugar. Otherwise, you'll have to look for other ...


3

As Max points out, emulsifiers work by allowing two normally incompatible ingredients to mix. There are different ways that emulsifiers do this. Lecithin, probably the most common emulsifier, can do this because its molecule has a water-binding end and an oil-binding end. Hydrocolloids, like xanthan gum, can also have emulsification properties, but they work ...


1

There may not be a proper seal on a portion of the can and enchilada sauce is acidic so; it most likely ate through the can (be it steel, aluminum or tin) which can make it taste like the can. Doesn't mean it was bad just not very tasty.


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It's possible that the sauce is 'schaschlik sauce'. It's a tomato-based sauce, with an interesting mix of spices. You can find it in the US labeled as 'curry ketchup'. There are a few companies that bottle it, and lots of variety -- there are some that are quite spicy (eg, the Hela Extra Hot. If you search online, you can find recipes for it. You can ...



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