New answers tagged sauce
A bit late to the party but .... Onion and celery have similar effect in the mirepoix, the leeks will have a similar effect but with more depth on the sweet side & carrot will bring some sweetness. Based on that, depending on what you want to cook, there are some guidelines. For stews, keep in mind that some of the next ingredients might add some ...
An important factor is the type of tomatoes, and more specifically, how watery they are. For example, roma tomatoes tend to be more fleshy, so I rarely go above 1:1 with those, while hothouse tomatoes can be very watery, so I may even go up to 3:1.
Ratio should be 1 onion and 2 tomatoes.reason is onion is naturally sweet in taste and when u caramelised it it's become more sweet so adding double quantity of tomato help to balance the sweet in ur gravy.
If you're adapting a recipe for a slow cooker, you would normally reduce the liquid. But there's also quite a lot of variation between slow cookers, in terms of how much steam gets out, so even a slow cooker recipe may need adjustment to the liquid. On top of that your tastes may differ from the recipe creators'. If you want to thicken the sauce while ...
What I like to do when I'm making pasta and chicken is to first cook the chicken and add the sauce to the chicken. Then I boil the pasta. When I'm ready to serve, I simply serve my pasta on the bottom with the sauce and meat on top. If u want to cook everything together and have leftovers the next day, you can always cook everything the way I said, put some ...
I found an extra-yummy recipe for mac and cheese where you put the hot pasta in the casserole, add some butter, mix until it melts, then add the sauce. It's the first recipe I've found where the sauce didn't soaked into the pasta. I wonder if the butter makes a barrier.
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