New answers tagged sauce
I make a lot of homemade pizza and adding extra oregano, garlic and olive oil to the sauce helps it not to taste like spaghetti.
I totally agree with @SAJ4SAJ his answer, but I would like to add that I've heard about people getting rid of the lumps of flour with an immersion blender. However, I did not do this myself. But if I ever try it, I'll update this answer. This is not always a solution (same limits as other answers), you will destroy pieces in your sauce you do desire.
Once this has happened, about the only practical way to remove them is with a strainer. Of course that will remove anything else in the sauce like onions as well. In the future, you can use better ways to thicken your sauce. See some ideas in this question, which while phrased for mushroom sauce, has a very general answer: How can I thicken my mushroom ...
From the Thai language wikipedia page about the dish, the ingredients for pad khii mao (ผ้ดขี้เมา) are: rice noodles soy sauce fish sauce garlic any type of meat (even tofu) chillis (usually green bird peppers in my experience) snake beans holy basil leaves or thai basil leaves (they are not the same thing) I mentioned "my experience" so I better tell ...
Partially cover your pot with its lid. To keep the lid partially open, you can put a wooden-spoon, or other non-metallic utensil is the pot so the lid rests on it. Like so: http://farm7.staticflickr.com/6064/6052520487_75d3e74455_z.jpg
You can also partially put the lid on so it covers the top but allows the steam to escape. If the splatter is violent, turn the heat down a bit so the bubbles are less energetic, but still present.
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 ...
In Italy we usually mix béchamel and tomato sauce for "Pasta al forno" (or "pasta pasticciata") and lasagna, in order to not have a full distinction in the final dish between the two sauces and their tastes. However this is not mandatory, but my grandma, my mum and me are used to do it (and I see some other people doing the same). P.s. I live in Italy and ...
If it tastes fruity it could be a coulis.
http://www.ticoshopping.com/Banquete-Chilero-8-pack-55-oz they have it! its about $16 dollars to ship!
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 ...
I know it as balsamic glaze. For example: http://www.prepoils.co.uk/en/prep-premium-speciality-oils/the-range/balsamic-glaze
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