Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
0
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0answers
53 views
What's a quick and easy pan sauce to make with salmon? [on hold]
I pan fry-salmon fillets pretty often. They're delicious with just a squeeze of lemon, but I'd like to try to mix it up with a pan sauce. I've experimented with, e.g., a butter/flour/vermouth/lemon ...
1
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1answer
102 views
If I want a complex, yeasty soy sauce, what to look for?
My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'.
What should I be looking for in the ingredients lists as a sign ...
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2answers
170 views
Can I use cream cheese in a sauce?
I made a white sauce with butter flour and milk, intending to add cheddar for a cheese sauce. Then I realized I'd run out the day before. Could I have used Philadelphia cream cheese instead? I'm in ...
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1answer
100 views
How long do I boil store bought or canned tomato sauce for spaghetti?
How long do I boil store bought or canned tomato sauce to use for spaghetti?
I know that tomato sauce can be cooked in cans that are available from the grocery store. Why should it take 4-6 hours?
2
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1answer
128 views
What makes this hot sauce last half a year in the fridge?
What makes this hot sauce last half a year in the fridge? (as stated by author @7:40)
This recipe uses very little salt, no sugar, no vinegar, no oil, the PH wasn't modified, and it wasn't fermented ...
4
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1answer
108 views
How to mix parmessan (or any hard cheese) into oil sauce
When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it.
However, is there anything I can do when working with oil-...
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3answers
101 views
Does addition of tomato puree make the oil component of sauce less lubricating?
I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Wherever the oil goes thereafter so will ...
6
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2answers
122 views
Best way to cheat at hollandaise?
While I've been making it for years, hollandaise remains a fussy, error-prone sauce where the slightest error in technique, measurement, or timing results in an oily mess and a huge waste of expensive ...
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1answer
83 views
Washing vegetables that I accidentally threw moldy tomato sauce on safe?
So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mushrooms. I immediately put everything in ...
3
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1answer
61 views
How can I process Hot Pepper without killing the spice (capsaicin)?
I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units.
The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so ...
3
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4answers
235 views
Make a buttery sauce less oily
There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily.
Is there anything I can add that will fix some of the oil feel or is there a ...
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3answers
274 views
When pureeing tomatoes for a fresh tomato sauce, should you throw out the juices or not?
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown ...
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1answer
41 views
How long should you cook anchovy and anchovy paste to extract the most flavor?
Like with garlic, I always feel like I either overcook or undercook my anchovies when I add them to a flavor paste.
I guess the first question is if when using a paste instead of whole or chopped do ...
4
votes
1answer
83 views
Why when I add garlic to an existing flavor base with veggies, it rarely gets golden brown?
Many sources suggest to add the garlic a minute or so before adding the main ingredient (tomatoes, cream etc) because if you start with the garlic, by the time the mirepoix has properly been sauteed ...
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0answers
32 views
Can you freeze caramel sauce? [duplicate]
As caramel sauce makes everything better from cakes to brownies, cookies even enhances the flavor of popcorn. I am thinking to make caramel sauce and freeze it, so it can be used as and when required. ...
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1answer
73 views
Preserving sauces
I am trying my best to be chemical free. We use vinegar to preserve tomato sauces and pizza sauces for few days/ weeks. How do we preserve other sauces? I was trying carrot sauce, pumpkin sauce and ...
10
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4answers
3k views
What to do with 10 liters Heinz BBQ sauce?
I just got a 10 liter bucket of Heinz BBQ sauce for free, and the expiration date is next week. Any ideas how to properly utilize it?
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1answer
102 views
What is important to keep in mind when making a white sauce?
White sauce is dairy based, but what is it exactly? What are the main ingredients? Is it thickened somehow or not? How thick should it be? Should it contain herbs or oil?
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0answers
29 views
How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?
I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener as soon as it reaches its gelatinization ...
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3answers
1k views
What pasta sauces can I make that don't include cheese? [closed]
I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make.
However, many of these recipes involve cheese and/or milk, but I'm sadly ...
0
votes
1answer
109 views
When should or shouldn't you use pasta water? [duplicate]
Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...
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1answer
84 views
Caramel fudge pieces into sauce?
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
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1answer
153 views
use of xanthan gum in tomato ketchup
If we make tomato ketchup of 100kg tomatoes.
What would be the procedure to add the gum?
What quantity of gum should be used?
Currently we are using corn starch as a thickener but it does not give ...
1
vote
1answer
117 views
Can I just skip the hot sauce when making buffalo sauce?
I've looked for the buffalo wings recipe, trying to find a way to make it from scratch, and came up with recipes revolving around this sort of ingredients:
3 tablespoons white vinegar
1/2 teaspoon ...
1
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2answers
116 views
When making a sauce, at what point should you add the wine?
Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN add the fat?
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1answer
62 views
Authentic Asian Sweet & Sour Sauce - Recipe [closed]
Although its a well known fact that the Sweet & Sour sauce we have come to expect is not really an authentic sauce served in Asia, its one that we have come to love in North America. The problem ...
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1answer
123 views
Alternative for tartar sauce?
Is there a substitute for tartar sauce? It is difficult to find in India. I need an alternative that can be obtained in Indian markets.
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1answer
534 views
Substitute to grain mustard
I am planning on doing a recipe of mustard sauce pork. Here is the recipe for the sauce (quantities are approximate, the recipe is inspired from a Gordon Ramsay Youtube video):
Ingredients
1 tbsp ...
1
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1answer
149 views
Why do creamed sauces often contain nutmeg?
Many recipes for creamed spinach to cream of broccoli soup contain nutmeg. Why does this spice compliment such sauces so well?
6
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5answers
481 views
How to decide whether to reduce a sauce or thicken it?
The approach I always adopted to thicken a sauce is to reduce it so the water can evaporate, leaving a sauce that is more concentrated. Earlier, I watched a video where the host was talking about ...
2
votes
2answers
322 views
What pepper is used in Sriracha sauce?
I am a great fan of hot sauces. Usually, they advertise what pepper they are using.
I cannot find that type of information on the Sriracha bottle I have at home. The only information I have is "chili"...
1
vote
1answer
215 views
Can I cook my tandoori chicken in the marinade for a sauce?
I'm cooking tandoori chicken and I was wondering if I can cook the chicken in the marinade to make a sauce.
Marinade:
300ml Greek yogurt
Ginger
Garlic
Masala seasoning
Turmeric
Cumin
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1answer
168 views
All fried rice recipes seem to have the same toned down interpretation
I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made ...
3
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0answers
92 views
Vegan Alternative to Monte au Beurre?
I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce:
Can I do a vegan monte? What alternatives could provide the same bind and richness?
Been looking for a ...
5
votes
3answers
297 views
How do I make my curries saucier?
So I've made curry a few times before but I've always had a problem with the sauce. So before I try and make one again I want to know, how do you make the sauce thick and flavourful rather than almost ...
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2answers
265 views
What kind of sauce did I “invent”?
One day I had an idea for a special "sauce" to use on (chicken) burgers. The basic idea was to give it some sort of "salad dressing" like taste.
The basic ingredients are cream cheese, mustard, ...
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1answer
113 views
Does a mix of cocktail sauce and tartare sauce have a special name?
What does one get when one combines cocktail sauce and tartar sauce in equal parts?
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0answers
76 views
What is a creole or soul food ingredient that stinks?
I'm working on a dish that I'm trying to keep close to creole or general "soul food" tradition, including ingredients. I'm looking for something with a serious pungent kick, think fish sauce. Any ...
5
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8answers
2k views
Bitter taste of rocket pesto
I've gone overboard with sowing rocket (Eruca sativa, also known as arugula, eruca, rucola, roquette, etc.) in my vegetable garden... To use up the surplus I've made some fresh salad (recommended), ...
3
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1answer
86 views
How do you saute anchovies in a flavor base?
Once in a while an Italian recipe asks for dissolving a couple anchovy filets in the oil before adding other veggies.
Should you chop your anchovies before, or break them in the oil? Also what degree ...
4
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1answer
1k views
Avoiding clumps in cacio e pepe?
I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce.
I'm using only two cups of microplane-grated ...
2
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2answers
397 views
What is the difference between jus and stock?
They seem to be made very similarly.
They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're cooking but i've seen people make a "jus" ...
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2answers
147 views
Pan roasted meats: burned fond
We have a carbon steel pan that we love and use a lot. We get boxes from Hello Fresh lately and we seem to have the same problem over and over: We will get a recipe that calls for pan roasting a piece ...
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votes
1answer
394 views
How to preserve home made garlic sauce for at least two years shelf life?
I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from spoiling and extend its shelf life?
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2answers
92 views
How to make a jellyish sauce for plate design
I'm looking for a method to make a plate sauce with a jelly consistency. The type of suace you would typically see on a plate in a restaurant, where they place a dallop of sauce on the plate and ...
1
vote
0answers
57 views
Homemade Marinara Sauce: Shelf-Life and Reheating Question [duplicate]
I just made marinara sauce yesterday, sauced some pasta with some and put the rest in a mason jar. How long can I expected this to stay fresh? It's completely sealed-off in a mason jar, I used canned ...
1
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1answer
160 views
How do I keep leftover tomato sauce from spoiling?
I made pizza today. The last time I did this I had some leftover tomato sauce; when I opened that it went POP and smoke came out of the jar. Tasted really bad, too, so I threw it away and opened a ...
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0answers
14 views
Bottling Peri Peri Sauce [duplicate]
I am looking to bottle and sell a peri peri sauce and am wondering if anyone can walk me through the procedures of cooking>pressure cooking>bottling such a sauce that contains oil in the recipe. ...
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0answers
51 views
Does spiciness and citrus “cook out”? How do I maintain these flavors in a BBQ sauce?
I got my first barbecue not too long ago and I'm trying to take my hand at making my own barbecue sauce. The heat I want comes from habanero, poblano, and jalapeno chili powders, and the citrus is ...
0
votes
2answers
116 views
Additional dipping sauces for cheese fondue?
I have the fondue set pictured below (picture is of the box of the set):
I will be using it for the first time and see that on the picture of the box there are saucers with additional sauces/dips. I ...
