New answers tagged sauce
I was in the same situation when I first started cooking egg foo young back years ago. I just couldn't figure out what was missing and I tried dozens of suggestions with no success. Guess what it turned out to be? SALT! It seasons the eggs properly and leaves a clean, not overpowering, flavor. Make sure that each of your ingredients has a good flavor ...
You didn't mention oil, are you frying your dish in a couple of tablespoons of cooking oil. Toasting the rice adds flavour. We add pepper to the rice, and usually use a lighter soy sauce (Kikkoman). We finish with a small amount of sesame oil or a bit of melted butter. For variation, add cooked bacon, and cooked onion.
Maybe it's just a Hubei/Sichuan/Yunnan thing, but almost nothing goes in our wok without a few chunks of ginger
Oyster sauce. Just a small amount will do wonders.
I might suggest that one thing that most home cooks are missing in comparison to a restaurant is heat. You aren't going to get the same results as a restaurant without the blazing wok that a restaurant uses. You can get closer by letting your wok get blazing hot before adding oil and quickly cooking small quantities of food at a time. Alternatively, if you ...
For me it isn't fried rice without toasted sesame oil, and the fried rice I have had in restaurants always tastes to me as if it contains toasted sesame oil. Peas are pretty required too. BTW, La Choy is synthetic soy sauce, it was at the very bottom of the America's Test Kitchen taste testing of soy sauce (sorry, paywalled), the only soy sauce to get a "not ...
I am about to make a pizza as soon as the dough rises in fact... using a store bought spaghetti sauce this time, as I'm tired... and hungry. I usually reduce the sauce on low simmer after adding a little Red Wine Vinegar to taste... That's usually all I add unless I'm making my own sauce.
What’s the difference between gravy, jus, sauce and coulis? Will says... • 'Gravy is made from the juices of oven roast meat, thickend with a starch such as corn flour. • Jus is made from the same juices that has been refined and condensed to get a clear liquid naturally thickened. • Sauce could be made from the same ...
2 weeks minimum. If it's in an air tight and sterilized jar which isn't constantly being opened and closed. I'd push more for a couple of months maybe longer. All the acid in there, sugar and salt work as great preservatives and the spices also will help. The 2 things you need to be watching for are either the oil going rancid or the juice fermenting. ...
A tip on blenders: stick blenders (immersion blenders) are great for ensuring that blades hit the ingredients. Simply change the size of your container to raise the level of ingredients. I use a plastic milk shake/drink container as my stick blender fits neatly into the diameter of it. No 'tipping' involved! This helps immersion. With stick blending: The ...
It wouldn't be bearnaise then. Can you make hollandaise with olive oil? It would taste so different that it wouldn't be hollandaise.
Very simply, all of them work. The major driver of what tastes good to you is expectations. If you are accustomed to eating soup with a certain taste, and expect it to taste that way, then any time you prepare the soup with something different, it won't taste good to you. But there is no rule to define that some liquids taste good as a soup base and ...
Xanthan gum if you don't want to modify the flavour. Or Boil in heavy sugar syrup if you don't mind sweetening the sauce significantly. Personally I'd do both, I imagine what you've created it BlackBerry juice without much flavour. I'd first start by boiling the berries in some sugar untill much of the water had evaporated and tasted exactly how I wanted ...
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