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30

For me it isn't fried rice without toasted sesame oil, and the fried rice I have had in restaurants always tastes to me as if it contains toasted sesame oil. Peas are pretty required too. BTW, La Choy is synthetic soy sauce, it was at the very bottom of the America's Test Kitchen taste testing of soy sauce (sorry, paywalled), the only soy sauce to get a "not ...


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 ...


11

I might suggest that one thing that most home cooks are missing in comparison to a restaurant is heat. You aren't going to get the same results as a restaurant without the blazing wok that a restaurant uses. You can get closer by letting your wok get blazing hot before adding oil and quickly cooking small quantities of food at a time. Alternatively, if you ...


8

It won't be as nice if you place meat into the fresh tomato sauce. The reason why is because you are then essentially boiling the mince, so you won't have any caramelisation happening. That caramelisation adds a good amount of flavour to the sauce, so you'll be losing that. Sure, the mince may dry during the frying process, but remember that it will get ...


8

Using the meat juices from cooking is a jus :) adding wine along with the aromatics might change it to be a "red wine jus" or I've also seen a "port jus", or the jus could be used in a Madeira sauce, etc. served in the natural juices that flow from the meat as it cooks. http://dictionary.reference.com/browse/au%20jus


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

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 ...


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 ...


7

The closest thing you are likely to find is a product called Wondra flour. Like idealmjöl, it is a pre-gelated wheat flour, but unlike idealmjöl it also includes some malted barley flour. One post on this forum implies they may be interchangeable.


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 ...


6

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 ...


6

@Stefano's answer is obviously the accepted one, linking to the thing closest to being an official recipe. I still want to add an alternative answer though, that includes some empirical evidence. It combines the results from recipes highly ranked by Google with the ingredients from that official recipe. After gathering the recipes (and assigning the ...


6

The first way to boost the cheese flavor in any cheese sauce is by adding salt. In Mac + Cheese, authors Allison Arevalo and Erin Wade give the following tip: If you have added the proper amount of cheese to your mac, but it still doesn't taste “cheesy” enough, chances are the problem is not cheese, but salt. Salt brings out the flavors of all kinds of ...


6

Short version: If it's only overnight, and you seal the containers reasonably well, you'll be okay prepping any of those ingredients ahead of time and storing them in the refrigerator overnight. I often leave onions in the fridge when preparing a recipe that calls for only half an onion, or if I've decided to use less than I prepped, or if I'm making a ...


5

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 ...


5

Mince needs to be browned, the longer the better in my opinion, to get all the nice sticky brown flavors into your dish (not just mince all meat within reason). Then I drain the fat and add onions till they go nice and brown. Then add your wine till it's reduced down to nearly nothing and then your tomatoes. The main thing to maintain the integrity of the ...


5

The other answers here are probably technically more correct, but I did find the word that I was looking for. That word is Bordelaise.


5

Well, this is what Kikkoman has to say about it: Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because ...


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

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

Citric acid and sodium hexametaphosphate are often used in processed cheese as emulsifier. These kinds of salts improve the protein's swelling capacity and emulsification and thus inhibits the leakage of water or fat from the product (forms metal complexes). Some salts are also acid buffers. 1 In this wikipedia article (in German, but chemical names are ...


4

Don't make any emulsion sauces with olive oil. The high speed of dispersion, especially with an electric blender, creates unpleasant bitter compounds in the oil. But frequently, even the speed of a hand whisk is high enough to ruin the taste. Either that, or you are too slow to create the emulsion at all. You can form yolk-fat-emulsion sauces with ...


4

Slice bean in half. Use knife blade to scrape seeds out of bean. Scrape seeds from blade into milk as you are heating. Added bonus: toss scraped vanilla pods into a bowl of sugar to create vanilla sugar. Best flavor release of vanilla into a fat-based mixture is achieved during heating.


4

Mint likes oil. And it likes water. And it likes alcohol. Like most complex flavors, mint is complicated. The greener, vegetal notes are going to be from compounds like chlorophyll, and will be alcohol and very weakly water soluble. The astringent, sharper notes are going to from compounds like menthol, which are oil soluble. In general, the faster ...


4

Quark doesn't melt at all. What you can do is to stir it into the sauce. From there on, it depends on the version you have available. I haven't seen the Polish one. If it is firm and crumbly like some of the quarks I've had, it will remain that way in the sauce, and you will have a grainy texture. The German type is similar to yogurt in texture, and it ...


4

I was in the same situation when I first started cooking egg foo young back years ago. I just couldn't figure out what was missing and I tried dozens of suggestions with no success. Guess what it turned out to be? SALT! It seasons the eggs properly and leaves a clean, not overpowering, flavor. Make sure that each of your ingredients has a good flavor ...


4

Sure. It will taste a little different, but fundamentally, the main thing is the acid - you'll just get some extra flavor (which you may or may not consider an improvement) from white wine, cider, red wine, rice, malt or balsamic vinegar, rather than white.


3

Actually, I think "the Internet" is wrong on this one, assuming that we are talking about proper caramel sauce. In most of candy making, you are very careful of crystalization. You are working with a supersaturated sugar solution, and it is looking for the slightest excuse to precipitate. Stirring will clump the sugar out of the solution into crystals. ...


3

A very common fish condiment in Sweden is "dillsås", dill sauce. 10 oz gräddfil. A light sour cream. (yoghurt?) A few tablespoons of mayo A generous amount of chopped dill. Season with salt and white pepper to taste. You can add some mustard and lemon if the mayo is bland. The taste is smooth and quite neutral with the dill as the lead actor. A ...



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