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The primary thickening agent in flour is the starch. The browning of Your roux is a chemical reaction that uses up starch that can be used to thicken to make delicious ness.


As Tall said, that can be referred to as braising, but generally braising is with liquid that doesn't quite submerge the meat. If the meat is fully submerged, another term is "stewing". Whatever you call it, it is best done at a simmer, not a full boil.


Jefromi has already given a thorough answer, but I'd like to offer some advice about reducing the sauce. Any time you are trying to get rid of liquid, you want as much surface area as possible. As suggested in Jefromi's answer, you can reduce the tomatoes in the oven on shallow baking trays (and if you're doing a larger quantity this is definitely the way ...


Fresh tomatoes are insanely watery, so you're starting at a pretty big disadvantage here. Trying to fix it with a thickening agent alone might not be the best plan. That said, if you want a short answer: use tomato paste, whether homemade or storebought. It'll thicken and improve the flavor. Watery tomato sauce usually has watery flavor, not just watery ...


There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing differences, sometimes arbitrary, sometimes ...


Passata is not the same as sauce or puree, and is an additional item to SAJ14SAJ's list. Here is a an excerpt from Wikipedia: Tomato purée is never referred to by its Italian name, passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. Passata is an entirely different product, its main point of difference being the ...


I just had this happen to me when making an alfredo sauce, but I managed to fix it! I had TRIED to go gentle, adding some hot milk to the yogurt and thinning it first, then adding it 1/4 by 1/4 into the larger pot. When it still separated, I turned the heat off immediately. Then, in a pot on the side, I made a basic bechamel sauce (no onions, herbs, etc - ...

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