Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
590
questions
0
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1answer
94 views
Is it OK to reheat my spaghetti sauce over & over?
My spaghetti sauce is made with fresh tomatoes, ketchup, garlic, some vinegar, and some basic seasoning. I've been told it's not good to reheat the sauce over & over, but I'm making this for ...
1
vote
1answer
260 views
Are there cuisines that rarely use sauces?
A recent question got me wondering: are there any cuisines that rarely, or never, use sauces?
There's many cuisines that are very sauce-centric: French, Italian, Thai, Szechuan, Mexican, etc. But are ...
1
vote
1answer
58 views
Why is good heat transfer required for making fond?
I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond doesn't burn, but instead crystallises.
...
0
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0answers
22 views
Help with recipe for long life mayo [duplicate]
I have a small condiment business, where I make a sauce that uses Mayo as a base. I would like to make the base myself so my product can have a long shelf life unopened like commercial ones, and then ...
4
votes
1answer
90 views
Re-heating beurre blanc without splitting
Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I ...
2
votes
2answers
152 views
Is there a sweet emulsion to put on oatmeal?
I've made a ton of mayo now with egg + lemon juice or vinegar + spices + oil and it got me thinking about sweet emulsions
I've been putting my savory mayo with various spices on rice and its quite ...
15
votes
2answers
2k views
Are recipes for Antonin Carême's original mother sauces available?
Did Carême publish actual recipes for his mother sauces?
I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. There are numerous recipe suggestions available ...
0
votes
1answer
128 views
Can I reuse glass bottles with plastic lids for homemade sauces?
I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the bottles as I usually do. I have ...
0
votes
2answers
187 views
Can I substitute fresh tomatoes for canned?
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. However, I only have fresh tomatoes, ...
0
votes
1answer
112 views
Will my lasagne be ruined because I forgot to put the white sauce on the lasagne sheets
I was making lasagne and put in the meat and the lasagne sheets but then I realized (after I had finish the layers and the cheese top), I forgot to put the white sauce on top of each layer of lasagne ...
12
votes
4answers
3k views
Ways/techniques to make things “fluffy/foamy” like whipped cream?
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
0
votes
2answers
62 views
Making large batches of syrups and sauces without reducing the majority of what I originally started with?
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I'm currently facing is that in ...
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vote
1answer
105 views
Mustard Flavor disappears
I make my macaroni salad with mayonnaise and mustard, but the mustard flavor always disappears so I have to add more.
Why does the mustard flavor disappear?
2
votes
3answers
370 views
Experimenting with garlic, does cooking kill the flavour?
I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan, adding very finely chopped fresh garlic ...
21
votes
7answers
5k views
What's a good substitute for basil in pesto sauce?
I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. Unfortunately, I can't find basil where I ...
1
vote
1answer
184 views
Same spaghetti sauce recipe for over 30 years
I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using ...
37
votes
5answers
7k views
Why is a roux necessary?
A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it from clumping?
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1answer
140 views
Difference between Welsh rabbit and beer cheese dip
When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
0
votes
1answer
71 views
What is a good technique for making a very small amount of caramel?
By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
0
votes
1answer
44 views
classical sauce-making with induction cooktop
In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere Atlantis sauciers or All-Clad D3 ...
1
vote
1answer
100 views
Preserving Sauces With Meat
I'm making a hot dog sauce that contains tomatoes, bacon & soy sauce. I've tried to preserve it with vinegar, but lost the taste of the product. What can I use to preserve the sauce in a glass ...
0
votes
2answers
94 views
Can I still use my Worcestershire sauce?
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume?
I've done my research but I'm still not sure if I ...
3
votes
1answer
79 views
How to avoid cream breaking / splitting in oven?
A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically.
During my childhood, this resulted in a creamy, ...
17
votes
1answer
3k views
What is this sauce-making technique called?
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine ...
12
votes
3answers
6k views
How can I remove whole peppercorns from a sauce after cooking?
I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one ...
1
vote
3answers
239 views
How to make pizza without pizza sauce?
Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement?
2
votes
0answers
47 views
White sauce with a deliberate raw-flour taste
A local Chinese restaurant serves what they call Portuguese Chicken: a small casserole dish with a bed of rice, pieces of crispy-fried chicken, sauce, and a sprinkling of (Parmesan?) cheese, lightly ...
0
votes
1answer
62 views
Glue-like smell on cooking paste
I recently bought a cooking paste from a well-known retailer in the UK.
Yesterday I opened the jar. The lid made a popping sound when I opened it (that's good), and the paste is well within its "best ...
0
votes
0answers
50 views
How to lower freezing temperature of butterscotch?
My current butterscotch recipe is a simple brown sugar, butter, and cream. When attempting to use it as a topping for ice-cream, I have to heat it up to warm/hot to get it to be a liquid. After ...
1
vote
0answers
24 views
Is there a way to “neutralize” the sweet vanilla smell of almond milk? [duplicate]
I always buy Alpro's vegetable milks that don't have a sweet smell (I think it's vanilla). This week I couldn't find it. I want to make a white sauce for potatoes. Is there anything I can do to ...
1
vote
1answer
189 views
Exact difference between demi glace and bordelaise?
This feels like a stupid question, but I've spend a fair bit of time reading about this without finding an answer...
I'm trying to understand the French mother sauces and their derived sauces. I am ...
22
votes
6answers
8k views
How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?
This is a problem I've had with several types of food/sauce.
I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it simply won't pass through a funnel into ...
3
votes
1answer
79 views
Wine reduction sauce a little too rich
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
35
votes
7answers
14k views
Fry onions and garlic before adding to the sauce?
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first?
What would be the difference in the taste, does one have more ...
5
votes
3answers
2k views
Canning tomato sauce for the refrigerator
I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
2
votes
0answers
127 views
Cooking brined green peppercorns to be soft
In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine.
I start my sauce by simmering dark ...
1
vote
2answers
319 views
How can I make my tomato-herb pasta sauce a lighter color?
I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef meatballs in the same pot). The flavor is ...
5
votes
5answers
2k views
Cheese sauce without flour?
I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour and then mixing the grated cheese in to ...
5
votes
1answer
371 views
Cooking bolognese sauce in stainless steel versus dutch oven?
I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a stainless steel pot instead? I know not to ...
8
votes
2answers
2k views
Can a sauce with dairy be jarred?
I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated ...
2
votes
2answers
214 views
Mushroom soy sauce, brand identification or substitution
I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one's fingers, it was so dark and ...
0
votes
1answer
184 views
Why does my sauce split?
I made chicken in peanut butter sauce. Similar to this question, it split.
I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it.
Shortening cooking time isn't an ...
5
votes
3answers
198 views
Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while
How do I keep the pasta from absorbing all the liquid?
2
votes
1answer
193 views
Why is it suggested to freeze Chimichurri Sauce?
From a fresh herb garden I’ve made chimichurri sauce and when researching how to store the leftovers I’ve ran across several sites such as balls:
https://www.freshpreserving.com/chimichurri---ball-...
5
votes
1answer
167 views
What is the difference in taste between San Marzano and 6 in 1 ground tomatoes?
I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce.
Generally, when I make sauce, I use San Marzano ...
1
vote
1answer
113 views
I have a questions about Pasta sauce spoilage
After pouring a new jar of sauce, I noticed dried sauce around the rim of the cover. Is it still safe to use?
6
votes
2answers
619 views
Taste-wise, is there a difference between tomato from a blender vs. chopped tomato?
A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. But since this causes the tomato skin to ...
1
vote
1answer
113 views
What do Bernaise sauce and fruit smoothies have in common?
I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first instance, it was after drinking a fruit ...
15
votes
4answers
8k views
Why should I cook the flour first when making bechamel sauce?
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
2
votes
1answer
220 views
Replacement for Thyme
Im making a strawberry tart where the sauce is made from boiling thyme, port/tawny and strawberry juice. Is there any replacement for thyme in this?
