A separately-prepared cooking liquid or condiment served with other food.
0
votes
1answer
49 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 ...
0
votes
1answer
55 views
What sauce is best for pasta? [on hold]
Is red sauce or white sauce better for pasta? Does one have a better general taste, discounting personal likes and dislikes for sauce?
10
votes
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?
0
votes
1answer
78 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?
1
vote
0answers
21 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 ...
2
votes
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
62 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 ...
1
vote
1answer
73 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?
0
votes
1answer
76 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
104 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
vote
2answers
109 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?
1
vote
1answer
55 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 ...
0
votes
1answer
106 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.
1
vote
1answer
159 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
vote
1answer
126 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
votes
5answers
311 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
225 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
141 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
0
votes
1answer
156 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
votes
0answers
79 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
256 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 ...
0
votes
2answers
255 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, ...
1
vote
1answer
96 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?
0
votes
0answers
71 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
votes
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
votes
1answer
83 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 ...
0
votes
0answers
117 views
Can I prevent hot sauce separation by leaving out the vinegar?
Hi all I’m making a hot sauce and trying to perfect it however I keep on having separation. The only two liquids I am using is orange juice and cider vinegar to keep the pH level low. Do you reckon I ...
4
votes
1answer
414 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
votes
2answers
200 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" ...
0
votes
2answers
101 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 ...
-1
votes
1answer
300 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?
0
votes
2answers
87 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
vote
1answer
111 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 ...
0
votes
0answers
12 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. ...
0
votes
0answers
45 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
92 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 ...
1
vote
1answer
475 views
Looking for peach preserves substitute
I'm making a dish that that has a "sweet and sour" sauce to it. The recipe calls for apricot and peach preserves. Unfortunately I am highly allergic to peaches. Does any one know what a good ...
3
votes
2answers
210 views
Why all that sauce just sitting in the dish in these stuffed bell peppers recipes?
The recipes here and here each call for dumping a lot of a tomato & broth (+ onion) sauce in the baking dish. Like around .75 cup per bell pepper.
That's way (way, way) too much to want to spoon ...
24
votes
4answers
7k views
What defines cooking wine?
What makes cooking wines and cooking sake considered only for cooking? My thoughts would be how cooking sake has more spices added to it but I'm not sure for wine.
0
votes
0answers
24 views
Leaving sauces to sit [duplicate]
Yesterday I made a pasta sauce that I make regularly. However, as I knew I would be busy in the evening, to save time, I made the base sauce -- olive oil, garlic, plum tomatoes, roasted peppers, ...
1
vote
2answers
618 views
What wine(s) would you substitute for sweet red vermouth?
I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients. I don't have vermouth on hand, and I'...
1
vote
0answers
29 views
What are some ways to make caramel thin? [duplicate]
I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries.
However i'd like to know how to make caramel thin, because i'...
2
votes
4answers
142 views
Ways to displace liquids while cooking
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require. Since the ingredients are expensive, I ...
3
votes
1answer
2k views
Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?
Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C.
Here is my demi-glace which I refer to:
Beef stock, on the ...
0
votes
0answers
24 views
Refreezing pasta sauce [duplicate]
I made pasta sauce and froze several containers. I thawed some containers in the refrigerator but did not use them. Can I refreeze them?
31
votes
5answers
8k views
When a recipe asks to add spices to the oil, can you add the spices directly to the sauce for the same effect?
Many chefs add spices to the oil because the "oil brings out the flavors". But I want to experiment with different spices and quantities (which is hard because you can't taste the oil and predict the ...
1
vote
0answers
506 views
Curry Paste and Water 1:1 Sauce
I took a Thai cooking class offered by a restaurant I like a while ago, specifically hoping to learn how to make one dish they serve that I love. The class also came with a cookbook, including the ...
3
votes
2answers
188 views
How to make alfredo creamier longer?
I make a simple alfredo sauce that is absolutely delicious.
It´s as easy as melting butter in a pan (about 2 or 3 tablespoons), adding a glass of 18% cream, and then shredding parmesan into it.
The ...
10
votes
2answers
2k views
Why specifically use Passata, rather than tomatoes, in Ragu?
When making real Ragu, what really is the specific difference between
using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in for many hours as the last step)
using ...
