Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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Way to fix sharp tasting sauce
I've made a sauce with some white wine (with cream & tarragon) but it's really sharp. Probably the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it?
And what's ...
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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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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 ...
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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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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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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 ...
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How to avoid cooked pasta soaking up sauce when stored?
I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based.
By lunch the next day, the ...
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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 do you reduce a cream sauce?
My wife made a cream based sauce last night and the recipe said to "reduce" it.
The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
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Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan
Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
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Are chilies in olive oil dangerous?
In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can ...
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Can you estimate how long it takes to reduce a liquid?
In a lot of recipes, there is a step that includes reducing your liquid. In most sauces, this isn't a problem, since you just need to thicken it and that's something you can see and doesn't take a ...
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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 there a difference between US Worcestershire sauce and UK Worcestershire sauce?
I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have read comments online that indicate that 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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Removing oil bubbles from bolognese sauce
I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
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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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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 ...
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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 causes yogurt in sauces to split? How to prevent it?
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and ...
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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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How to fix a sauce that is too sweet?
A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com.
One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...
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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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What is the correct onion to tomato ratio for North Indian masala sauce?
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
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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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How can I thicken my mushroom sauce?
Recently I have been making Crimini mushrooms like this:
Purchase a small container from the store
Quick rinse it at home in water to clean the dirt off
In a small pot, I place a half stick of butter ...
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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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Will my lasagna be ruined because I forgot to put the white sauce on the lasagna sheets
I was making lasagna and put in the meat and the lasagna 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 lasagna ...
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Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?
What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the ...
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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 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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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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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 ...
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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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Fixing too much corn starch
I put way too much corn starch into a "random sauce": I was just mixing random things together to dip my carrots in. It includes whey, honey, and other random things. It was too thin and I used at ...
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How do you prevent pesto (basil) from becoming bitter?
Here is my go to pesto recpie:
Serious Eats Pesto.
It has been a hit but lately whenever I make it, it has a bitter aftertaste to it. It's not as pungent or umamied, but bitter and leafy.
I use the ...
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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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How to fix separating spaghetti sauce?
I am making spaghetti sauce from home-grown tomatoes. They were standard garden tomatoes - not Romas or anything you'd traditionally use for sauce, but hey, they're what I had.
The sauce has been ...
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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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Lumps of flour in my sauce
During the thickening of my sauce I accidentally poured too much flour into my sauce. This resulted into lumps of flour.
Is there a way to get rid of these lumps?
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American recipe using 'a can of tomato sauce'
I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning? Do ...
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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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