New answers tagged sauce
Yes. Any part of the bottle that is not submersed may not reach the proper temperature for sterilization.
160°F is the internal temperature. You don't need to worry about it. To cook it, you do this normally till the internal temperature is 160°F. What I do is use the skillet to brown my meat all the way, use a wooden ladle or spatula to break it into smaller pieces, drain the oil, add sauce and herbs and spices, let simmer, cool and server. Personal note: ...
Marinade Whether to cook the wings with the marinade, or apply it after cooking depends on your specific recipe or method. The traditional technique for Buffalo style and similar wings is to fry (or bake) the wings sauceless, and then toss them with the sauce after cooking. The advantage of this method is that you will not burn the sauce (which if it is ...
I am not sure why most of the comments are negative about tomato paste. It is just condensed tomato sauce. I got my recipe from my mother, who is Italian. She used tomato paste, tomato sauce and water. The sauce was delicious. She did saute the tomato paste in olive oil and added a little sugar to cut the acidity and bitterness. Tomato paste, if used ...
No more than 30 minutes is best.
Red wine vinegar, cilantro, parsley, shallots, garlic, dried red Chili flake, sugar, salt, pepper, grapeseed oil. Blend and let it rest for at least an hour at room temp for the flavor to develop
Wikipedia answered a lot of this from what I can tell above. but hontestly pizza sauce is thicker with more garlic and parm cheese. That's it! you can get scientific about pizza but pizza is taste not science. just like beer to an extent
I feel for your dilemma. I never use tomato paste alone to make a sauce. Pastene canned tomatoes works much better. But I have been stuck with just one small can of tomato paste and left with the DAUNTING talk of trying to turn into an edible sauce, on it's own. I've never been able to do it. I'm also Italian and I know that we don't use tomato paste ...
I buy the lowest sodium content soya sauce I can find. I then mix the sauce 50 50 with distilled water. The distilled water has no flavours to compete with the diluted soya sauce. For fish and oyster sauces I buy the vegetarian types which are lower in sodium. For the fish sauce I dilute it about 25% with distilled water.
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