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2

@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. Gathering those recipes (and assigning the "official" source double score), I've ranked the ...


3

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 ...


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 ...


1

I have many cookbooks dating back to the 1940's & 1950's. As far as I have been able to tell over the years, a medium white sauce would be the same as your standard recipe. If thick, thin, flavored, colored, or anything else were designated, I would delve further into it. But for all intents and purposes medium should be interchangeable with standard or ...


0

Adding the pasta water does thicken the sauce & help with acidity. I make a pasta dish my family loves & once in a while it doesn't turn out right. I finally tracked down the reason for this. Every time I forget to add the pasta water, it comes out wet. With it, it's smooth, creamy & all the pasta has soaked up the sauce. I cook my sauce down ...


-1

1.333x water as tomato paste = unseasoned tomato sauce


2

From what you have described it sounds like Santon sauce may be a variation of Shandong sauce which is often served in Chinese restaurants alongside Crispy Skin Chicken. Here is a basic recipe that can be found on many internet sites. Perhaps it can be a starting point for you. 2 garlic cloves, finely chopped 2 chilies, finely chopped (I finely strip them ...


0

According to About.com Frugal Living, a substitute for a small can of tomato sauce in a recipe is to use equal parts of tomato paste and water. I think I would personally tend to use a wee bit more tomato paste than water because I love the taste of tomato paste! That's my interpretation of the question you asked...you didn't have canned tomato sauce and ...


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 ...


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 ...



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