Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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Emulsifying starchy vegetables
What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces?
My first attempt was:
Pressure-cook the flesh (until soft ...
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A little olive as flavor enhancer
People variously recommend adding small amounts of something to boost and deepen a dish's flavor, without the enhancer being noticed for its own profile. Like frying some tomato paste, a little ...
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Dark sauce for beef with broccoli too sweet
I made a recipe for beef with broccoli that turned out fantastic. However- it is way too sweet for my family to eat much at once. Next time I will half the brown sugar, but is there a way to make our ...
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How to use Gouramy fish sauce?
Out of curiosity I bought some Gouramy fish sauce:
The jar contains a mixture of a very salty sauce and some fish chunks. However, the bones have not been removed and the chunks are rather chewy. ...
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Will lemon in a cheese dip work like melting salt?
I was looking at recipes for cheese dips and sauces. One of them mentioned that the specified lemon juice would make it 'markedly' more digestible. (The recipe is for Nacho dip (in German) and uses 1 ...
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Tomato sauce from garden different types and ripeness okay?
I grew mortgage lifter, pink fang and cherry tomatoes... first garden in 35 years. Ended up with bad septoria which led to bite, been tough keeping these 12 foot plants going in cheap cages. 20% have ...
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When should I reduce tomato purée to brick red or stop midway?
In order to make tomato purée from scratch, tomatoes are boiled and then ground in a grinder to make a paste.
As mentioned here, usually as I have been taught, one must always reduce the tomato paste ...
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Will a premixed sauce made of corn starch, soy sauce, and sugar degrade in quality when stored in a fridge?
I’ve read this canonical question about food safety, so my question is explicitly not about the safety aspect. I was curious if there were quality implications of storage of the sauce, and what the ...
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Can you use the butter from frying onions to make the Bechamel for Soubise sauce?
Traditionally, onions are slowly braised in butter before being drained, puréed and added to a pre-prepared Bechamel sauce to make Soubise sauce.
This seems a terrible waste of flavour, if you were to ...
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Is it possible to thicken oat milk based sauce when dairy would naturally be thicker?
After switching to oat milk I recently tried to use it in a box-dinner that I previously used dairy milk in. I noticed that it didn't thicken into a sauce nearly as well.
This kind of makes sense ...
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How should I use Mole Amarillo Powder?
On a recent trip to Oaxaca, Mexico, I bought an unlabelled bag of mole amarillo (yellow mole) powder from a spice vendor. I neglected to ask them how it should be used in recipes. While I'm used to ...
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Is there a way to replicate the consistency of chain pizza "garlic dipping sauces" easily?
Replicating the taste of "garlic dipping sauce" from various pizza chains is very easy, essentially start with melted butter, and add garlic powder and salt to taste.
While this nails the ...
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When to add preservative to hot sauce?
So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I ...
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How long can bagged caramel popcorn be at room temp?
The caramel sauce has 1c sugar, 6T butter and .5c cream. Sauce boiled 8-12 minutes; poured over popcorn and baked at 250 degrees for 15 minutes. This sauce recipe would cover 8-10 qts of popcorn.
...
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How can I filter the solids out of my homemade pumpkin spice syrup?
I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with ...
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How can I make my Christmas dinner less dry?
For Christmas, I make the same thing every year. My family loves it, I never get any complaints, and they really won't let me leave out or substitute any of my staples. Nobody has a problem with it, ...
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Is it safe to can tomato sauce after refrigerating it?
For my first adventure in canning, I had planned to make an arrabiata sauce and give it a hot-water bath.
I finished making the sauce around 11 p.m. before I realized I didn't have citric acid -- or ...
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Making a foam and dissolving it
I saw a TV show where a dish was served covered with a foam and subsequently a sauce was poured over the foam, which dissolved to reveal the dish under the foam. I have tried dissolving regular ...
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When making a curry, at what point should I think about adjusting the spices? [closed]
To form the curry, I put the default ratios but suppose I wanted to think about making adjustment. Would it be better to do it in the beginning or when it has simmered for some time?
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What is the quality problem with commercial jarred tomato sauce?
Tonight, I made a quick tomato pasta sauce, using canned tomatoes, garlic, olive oil, and basil. And ... it was better than even the $11 jar of fancy gourmet tomato pasta sauce I once bought.
It's ...
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Is this process of canning jars safe?
Recently my MIL came over to show my husband and I how to do some canning. We made diced tomatoes, salsa and pasta sauce. We cooked the diced tomatoes, placed in jars and put in water bath. We did the ...
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What liquid should I use in a mango curry?
I want to make a curry using mango (frozen as there aren't any fresh mangos where I live). I usually use tomato puree for curries, but I am never happy with the result.
Even after simmering for two ...
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How to reduce the taste of tomato in a tomato sauce?
I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour.
The sauce was made of tomato passata and liquid cream (and what remained from the ...
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Flavored Butter Sauce/Liquid
To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the ...
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Safety of Tomato Sauce that pops
my tomato sauce that I keep in the fridge has been getting pressurized and will pop when I open it. It is so forceful that it splurts a little. The air inside is white but dissipates quickly after I ...
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Replacement for lemon juice in aioli
I want to make a garlic aioli as a sauce for a burger, however, I do not have any lemons nor lemon juice on hand. I also don't have any limes. However, I do have white, apple cider, and rice vinegars. ...
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Why different techniques for mayonnaise and hollandaise sauces?
There is very little difference between mayonnaise and hollandaise sauce; each is basically an emulsion of egg yolk and fat, with various emulsifiers and flavours added.
The significant difference is ...
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How to make a split oil sauce
I am watching masterchef: the professionals
They have a few recipes about a split oil sauce
Google shows how to fix a split sauce. That is not my question
My research shows this is where they ...
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How close is the liquid in canned vegetables to vegetable stock?
My mother taught me to never throw away the liquid in canned vegetables. She says that is the basis of a good soup or sauce. The both of use that liquid as one would use stock. Is that good practice ...
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What is the difference between fondue and cheese sauce? And do both need to be kept warm to be remain melted?
I like KFC style cheese sauce that is (optionally) served with breaded chicken. And now, at Christmas, I found that a kitchen appliance labeled "raclette and fondue" is at discount. But I ...
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How can I prevent reductions from turning into molasses?
Last night I attempted to make a reduced sauce out of equal parts soy sauce, mirin, sake, and sugar. I let it simmer in a saucepan over medium-low heat until it got to a mildly viscous consistency ...
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is it ok to eat spaghetti sauce that had mold on rim of jar?
I opened a new jar of spaghetti sauce and there was a dark hard substance like old mold on the rim. There was none inside the jar and the jar seemed to have been sealed properly. Is the sauce safe ...
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How can I thicken egg yolks for a sauce? [closed]
I'm thinking about making a sauce for burgers. Requirements are the following:
Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg
For seasoning salt and pepper ...
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What's the proper technique for using psyllium as a thickening agent?
I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps.
Is there a special technique to produce uniform thickening?
And ideally, how can it be ...
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Flavor slow cooked ragu [duplicate]
There is this ragu I make, it consists of minced meat in a tomato sauce with lots of red bell pepper. The ingredients are mirepoix, cubed tomatoes, lots of red bell pepper, garlic, bouquet garni, veal ...
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Q: How long should Bolognese sauce be stored in the fridge? [duplicate]
We made a big batch of Bolognese sauce (ground beef, tomatoes, veggies) and are wondering if we should store part of it in the freezer and eat the other part over the next week.
What is the optimal ...
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What was Country Herb Chicken Sauce Blend?
An old hand-written recipe calls for one package of "Country Herb Chicken Sauce Blend", a presumably retired McCormick product. The recipe is quite similar to this one:
https://www....
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Is there any way to rescue a mayonnaise-based spread?
A friend brought me some whitefish salad from New York, and I froze what I couldn't use that week since it's highly perishable. However, since the salad base is mayonnaise, on freezing and thawing it ...
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Can one make a pourable custard by baking in an oven?
Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). ...
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Options for adding sauce to naked ribs?
I live in a condo complex where having a smoker or any sort of BBQ is difficult. I'm also on the Keto diet and I don't use most standard, store-bought sauces.
But I love some good St. Louis ribs and I ...
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Can I add body to vegan stock with carrageenan?
Carrageenan, a seaweed extract, is used frequently in vegan cheese and other vegan and vegetarian preparations as a thickening agent.
However, I have never seen it recommended as a way to add "...
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Sauce thickener for large batch
I'm making a large batch of sauce. After trying tapioca flour, it's quite difficult to handle for such a large batch.
Is there anything that can substitute? Is there such a thing as a fluid thickener?
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Can you add cheese to a veloute?
Nacho time!
The urge to make nachos overtakes you, and you set to make them excellent.
But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can'...
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Is there a way to make a generic cheese sauce?
Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingredients I have. But I am not sure if there ...
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How to make a good tasting pepper cream sauce without using premade fabricated stuff
When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...
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Is it safe to add garlic powder to sesame oil?
I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...
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Cork-like flavour in "tasteless" Xanthan Gum
I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a ...
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What was the original "Lea & Perrins" recipe from Bengal?
In the history of Lea & Perrins Worcestershire Sauce it is claimed that
The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning ...
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How do I make stir-fry sauces that don't get watery and thin as leftovers?
I often cook in bulk and then eat leftovers for several days. One area where I've struggled with this strategy is stir-fries. It seems that even if I get a well-thickened, flavorful sauce the day that ...
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If roasting meat doesn't generate much juices, why do gravy recipes assume it does?
The accepted answer to this question states that you shouldn't expect a roast to generate much in the way of juices left behind in the pan, and that accords with my experience (which admittedly has ...
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