New answers tagged sauce
You can make make Bearnaise with normal butter. The version with clarified butter has a more subtle and, some say, refined taste. I think the missing milk solids negatively impact on taste, which is why I always use regular butter.
After the wine. Let the wine almost reduce, then add the stock. Follow the recipe then from "reduce by two thirds", reducing the now wine-flavored stock. You might as well be quoting any of 1000 recipes for mushroom risotto. It's basically a typo, the author has seen it so many times before that he doesn't see it. I can't know exactly the author's ...
I have experimented much and have found that using a 12 ounce can of tomato paste results in an acidic quality to the sauce, which is undesirable(at least when cooking in standard size pot). The following combination results in a good sauce: two 14.5 ounce cans of crushed tomatoes, one 6-ounce can of tomato paste, 1 heaping teaspoon of sugar, 1 tablespoon ...
You are missing the sugar! For 1 serving add 1 tsp. sugar to wok before you add the rice, also 1 tsp. sugar to the wok after you add rice and soy sauce, continue cooking 1 minute on high heat then you will have authentic Chinese fried rice!
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 ...
I can't speak to the canned variety, but my neighbor grows San Marzanos and gave me a big bag last fall. They were fantastic, much better for sauce than any of the other tomatoes I've grown. I'll be planting them myself this year.
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