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5

votes

4

answers

38k

views

American recipe using 'a can of tomato sauce'

sauce tomatoes

modified yesterday kwantar Umar 1

1

vote

1

answer

77

views

What am I doing wrong with my Beurre Blanc?

sauce fish wine vinegar

answered 2 days ago moscafj 27.5k

3

votes

1

answer

230

views

In writing a recipe, when should I remove the bay leaves in the process?

sauce sweeteners bay-leaf recipe-writing

modified Apr 16 at 2:28 Abraham Ray 286

1

vote

3

answers

5k

views

Lemon Butter Sauce too acidic

sauce lemon scallops

answered Apr 15 at 1:06 Ivo 1

0

votes

3

answers

149

views

Why is my tomato sauce getting pink?

sauce tomatoes

modified Apr 4 at 13:00 dlb 5,811

4

votes

7

answers

66k

views

How to fix a sauce with overheated yogurt that has separated?

sauce yogurt texture casserole

answered Mar 30 at 16:04 Ringo 11

4

votes

1

answer

62

views

Tamarind Pulp Gritty

sauce

modified Mar 23 at 14:06 Community♦ 1

1

vote

1

answer

54

views

How to prevent sweet thick glaze/sauce from setting after cooling?

sauce glaze

answered Mar 14 at 12:04 rumtscho♦ 83.2k

3

votes

3

answers

10k

views

How can I increase the amount of gravy I can make from one roast?

sauce gravy mass-cooking

answered Mar 13 at 20:59 santana norstrom 1

6

votes

6

answers

3k

views

Spaghetti sauce consistency / coating noodles

sauce italian-cuisine spaghetti

answered Mar 9 at 22:31 john jensen 11

0

votes

0

answers

31

views

Chocolate sauce with nuts

sauce chocolate fat

asked Mar 8 at 22:59 Annette Muller 1

0

votes

1

answer

1k

views

What causes flavors to “marry”?

sauce flavor barbecue marinade curry

modified Mar 5 at 20:19 Albert 1

2

votes

2

answers

150

views

Why is bolognese cooked for so long?

sauce pasta italian-cuisine ground-beef simmer

modified Mar 2 at 14:15 Tetsujin 2,757

15

votes

2

answers

6k

views

What are the positive effects of adding celery to a sauce?

sauce celery

modified Feb 25 at 0:29 Diane NORA Miller 1

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American recipe using 'a can of tomato sauce'

What am I doing wrong with my Beurre Blanc?

In writing a recipe, when should I remove the bay leaves in the process?

Lemon Butter Sauce too acidic

Why is my tomato sauce getting pink?

How to fix a sauce with overheated yogurt that has separated?

Tamarind Pulp Gritty

How to prevent sweet thick glaze/sauce from setting after cooling?

How can I increase the amount of gravy I can make from one roast?

Spaghetti sauce consistency / coating noodles

Chocolate sauce with nuts

What causes flavors to “marry”?

Why is bolognese cooked for so long?

What are the positive effects of adding celery to a sauce?

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