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11

The biggest reason your sauce didn't thicken is that you didn't have much of anything at all in the pan that will gelatinize and help trap the water molecules present in the sauce. Starches (flour, cornstarch) will provide some of this, as will a liquid like stock that contains some dissolved collagens. But wine and water by themselves will have very ...


10

No, it's not worth the bother. Get a few cans of crushed tomatoes and simmer them slowly with whole garlic cloves and some chopped onion for a few hours until it's thickened (but not like paste). Season and you're good to go.


10

White wine in tomato sauces adds: Some acidity, but tomatoes are quite acidic as well A touch of fruitiness and flavor Alcohol, which does not all cook off, which can enhance the perception of the dish due to some flavor molecules being alcohol soluble, especially in tomatoes Since you are avoiding alcohol itself, some of the options you might use are: ...


9

Generally lowfat sauces use tricks to get texture and some semblance of flavour. Starches and thickeners give the illusion of richness, while vast quantities of salt somewhat mask the lack of cheese and butter. Anyone with half a palette can tell at first taste though. Make it seldom, but make it properly.


8

Roux Method The advantages of the roux method: It can be prepared in advance The raw flour taste is cooked out when the roux is prepared, so the sauce is ready as soon as it is thickened; this also makes it easier to add more roux to adjust the thickness of the sauce. It actually requires less supervision. You are actually being overly fussy with your ...


8

The advantage can be reduced to one word: taste. A slurry based sauce is not the same thing as a roux based sauce. Milk pudding is not a Bechamel in the same way that a baguette is not a brioche, margarine is not butter, and 'cocoa-containing fat glaze' is not ganache. It has a different taste, and cooks over the generations have preferred the Bechamel ...


7

I recently had exactly the same challenge with Lasagna Bolognese. I substituted white balsamic vinegar diluted 50/50 with water for the wine. The final sauce was actually superior to the sauce I had just made a few days prior with the same recipe but using wine.


7

Know that the traditional Frank's Buffalo Wings Sauce is just Frank's RedHot and melted butter. I'd definitely start there, and tweak with the substitution. The old standard is 1/2 cup (118ml) Frank's RedHot to 1/3 cup (79ml) melted butter. Vinegar is a distinct possibility, to me neither buttermilk nor ketchup make sense. You might find this recipe for ...


7

UPDATE: OK, I made my version of the sauce twice, I learned a little bit from my first attempt, so I'm going to walk you through my second. Although the ingredients in the stir-fry are vastly different (I had some left over chicken and I have a thing for frozen peas), I think the ingredients and technique I'm demonstrating here will work fine for you as ...


6

I know it seems that mac 'n cheese should be a simple thing for a beginner cook to make. It isn't. Without a solid recipe, even experienced cooks can royally screw up mac 'n cheese. Generally it starts with a bechamel, also known as a white sauce. You're right, that starts with a roux which requires flour, or at least some kind of starch. Once you've got a ...


6

Yes. Any part of the bottle that is not submersed may not reach the proper temperature for sterilization.


6

There is no way to be certain, but I would blame the margarine. Margarine is not pure fat like an oil, nor a simple fat-water emulsion like butter. It is a rather unstable emulsion, and it uses all kinds of industrial tricks to achieve a smooth, soft, spreadable consistency. It is not just emulsified, it generally contains all kinds of gums too. This is ...


6

The thickening in Bearnaise, as in mayonnaise, is not so much in the ingredients as in the technique. These sauces get their thickness by being emulsified. An emulsion is formed by rapidly mixing, whisking or blending two ingredients that shouldn't mix (oil and liquid). The emulsifier (egg yolk and often mustard in the case of mayo) stabilizes the emulsion ...


5

The main factors a base liquid can contribute to a marinade are: Bulk -- enough volume to reach all of the food. Acidity -- helps tenderize the surface of meats, and provides a bright flavor balance Sweetness -- helps provide a flavor balance Viscosity -- helps the marinade stick to or coat the target food Enzymatic activity -- some liquids (such as ...


5

Canned tomatoes, compared to fresh, are: Cooked. As part of the canning process, they are fully cooked. Peeled. Most canned tomatoes are peeled Acidic. For safety reasons, canned tomatoes often have additional citric acid added to the can (this prevents botulism growth) Ripe. The tomatoes to be canned are often vine ripened to a more ideal ripeness ...


5

If, when reducing a sauce, you are getting splashing outside the pot, your pot may be too small for the application. Use a larger pot: a wider base will allow more surface area for evaporation, and higher sides will make it harder for the content to get out. You can also purchase a splatter guard, which is like a flat sieve or mesh that you can place over ...


5

To cook a sauce for a long time, particularly without a lid, concentrates the flavor of the sauce as the water evaporates. That's also called reduction. Yes, sauces that are cooked that way need to be stirred frequently to avoid allowing them to stick to the bottom of the pan. Sticking is bad enough, but it leads to burning, which is worse. In meat sauces ...


4

It's really a matter of time, and cost. You can make a great tomato sauce with fresh tomatoes, and it will beat anything you get out of a can. However, you need a whole load of very good tomatoes, and lots of time and effort to scald them, peel them, then cook them down until they thicken. It's not worth making a tomato sauce out of mediocre tomatoes, you'll ...


4

As you see from the variety of advise from reputable sources, many combinations of hot/cold roux and liquid will work. From a convenience point of view, you want at least one of them hot in order to speed the integration. If you started both of them cold, it would probably work but take a while to warm up to melt the butter in the roux, and free the flour ...


4

It is most probably crema di balsamico, a quite popular condiment, even often only used for decorative purposes. It can both be used with savory dishes, but also with sweet dishes, as in e.g. ice cream or gelato. Traditionally, crema di balsamico is made by reducing grape juice and optionally wine to the point where the sugar in the grape juice starts to ...


4

Tell your friend to buy around a 450g jar of passata. This is finely crushed, sieved tomatoes. It comes plain, or most supermarkets carry versions with onions, basil etc. Tomato puree is an entirely different thing and I wouldn't go down that route. There are also various pre-made tomato sauce jars available from the likes of brands like Dolmio that have ...


4

You don't actually have to refrigerate ketchup. Once it's opened it's good for a month or so with no appreciable change. After that the flavour and colour starts to degrade, but it's still safe to eat. Worcestershire sauce is fermented for more than a year before it's bottled, so it will change at a much slower rate than an acidic, but unfermented sauce ...


4

Throw out the low-fat sauce. Make alfredo. Alfredo is a very, very simple sauce at its heart. Most recipes consist essentially only of two or three ingredients such as cream, butter, and parmesan, perhaps with some garlic or pepper. So if you don't have low-fat restrictions, don't use a low fat version as a base. Just make the sauce from your recipe ...


4

There are a number or styles of soy sauces used in Japanese cuisine. Saishikomi shoyu is sometimes described as sweet compared to regular Koikuchi shoyu. Additionally there are soy-based sauces available in the US that have added ingredients such as corn syrup or MSG to enhance specific flavors. Kikkoman makes an "enhanced" soy sauce that they call ...


4

It's normal for some separation to occur, especially based on the makeup/composition of the sauce is. If it's a regular long-cooked vinegar and water hot sauce, then there would be very little separation that would occur. If it's a vinegar and oil based hot sauce, then there would be quite a lot of separation. If it's a vinegar based hot sauce, but made ...


4

Reducing a mixture is simply boiling out water present in the solution. Adding a starch (either cornstarch or other flours) doesn't remove that water but instead causes the starch to expand and "trap" some of the water. Cornstarch in particular doesn't work especially well when there isn't enough moisture in the base mixture, or if there's too much fat or ...


4

When reducing a sauce, keep in mind that the flavors you add are going to be intensified. Wine reduces very well, meaning that its flavor absolutely becomes stronger the more it is reduced. The water in liquids evaporate, that's what reduction is all about. Fats don't evaporate. If you start a sauce with 1 part fat to 3 parts liquid and reduce it 2 parts, ...


4

That advice isn't "wrong" and millions of people keep keep fish sauce in a cabinet for decades. Regarding safety, it's generally OK to store fish sauce at room temperature for years, but that isn't recommended by government worrywarts for best quality. Still Tasty. Pathogens run in fear faced with this stuff, but it can (rarely) develop "offness". It is ...


4

Italy is very protective of its food heritage and there are many examples of recipes being officially codified by various authorities, e.g, the EU designation, Traditional Speciality Guaranteed, was applied to pizza margherita in 2009 and strictly mandates the ingredients that may be used. The recipe for Ragu alla Bolognese doesn't have the weight of the ...


3

A sort of cheaty way to make a smooth cheese sauce is to melt cheese into evaporated milk. The reduced water content of the milk helps keep it smoother and more emulsified. I usually pour all but 2 tablespoons of the milk into a pan, heat it up, whisk in the cheese until it's completely melted. I then add some starch to the saved milk and make a slurry to ...



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