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31

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

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

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

@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

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

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

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 ...


6

San Marzano tomatoes are generally preferred for Italian tomato sauces because they are denser, fruitier, have a slightly lower acidity, and break down well when cooked. I've made both fresh and fresh-cooked tomato sauces from the San Marzanos my mother-in-law grows, and would prefer these over just about any other tomato variety for sauce-making ...


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 ...


5

The original Valencian allioli and Maltese aljoli don't have egg yolk in its receipe. Egg yolk makes emulsification easier but it isn't necessary. Garlic itself is already an emulsifier. Allioli is made by pounding garlic with olive oil and salt in a mortar until smooth. The oil should be added little by little -- otherwise the emulsion breaks.


5

Marinara is a style / kind of a sauce that originated in Napoli usually made with tomatoes, garlic, herbs, and onions. A spaghetti sauce only says where to sauce is used (obviously on spaghetti) but doesn't say anything about what the sauce is exactly like. There are many dishes which are basically spaghetti + sauce: Spaghetti alla marinara – which ...


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

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

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.


4

It's Alfredo sauce and according to Domino's nutrition guide it's made of: Water Cream (Cream, Milk) Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes) Asiago Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes) Margarine (Palm Oil, Water, Salt, Vegetable Monoglycerides, Whey Solids,Sodium Benzoate [Preservative], Natural ...


4

According to this article from Wikipedia , your debate points 1 & 2 could both be correct. Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes. According to "Housewife's Corner" in an 1848 newspaper, the real ...


4

I think your best bet will be to simply increase the volume of the sauce by adding more whole tomatoes... for ease a can of tomatoes of some sort, either whole (peeled), diced, or crushed; or if you prefer, use fresh tomatoes, which will require some more work. Either way, you may want to strain out the seeds if you don't like them. You may have to ...


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 ...


3

After spending more time on search engines and thanks to the comment from belisarius... Medium refers to the thickness level of the final sauce, and is controlled by the ratio of roux (butter/flour) to milk. For 1 cup of milk: thin = 1 tablespoon each flour/butter medium = 2 tablespoons each flour/butter (a "standard" bechamel) thick = 3 tablespoons each ...


3

i uses a couple of slices of bread, just lay it on top of the mince and then leave for a few minutes and then scoop the bread our it absorbs a fair amount of oil. I normally do this twice. I then put the oiled side up on a tray and bake it in the oven till its like toast my kids love that bit (I cut it in too strips and they scoop there mince up with it) :)


3

We had the same problem and it turned our to be due to the temperature changes in the fridge. The expansion/contraction cycle of the syrup made it drip. Does your sauce require refrigeration? If not, try leaving it at room temperature (which doesn't change as much as most fridges). We used a "min/max" memory thermometer for a few days and found that the ...


3

What’s the difference between gravy, jus, sauce and coulis? Will says... • 'Gravy is made from the juices of oven roast meat, thickend with a starch such as corn flour. • Jus is made from the same juices that has been refined and condensed to get a clear liquid naturally thickened. • Sauce could be made from the same ...



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