Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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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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Why is my cheese sauce sweet?
I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
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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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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 ...
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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 ...
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Pimento sauce that is added to mayo
My mother would grow her own pimentos, then she would clean and cut them up and melt them down in a pot and slowly reduce them down to a thick sauce. Then she added other ingredients which I believe ...
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Tomato Sauce Turns Dark/Sweet
I tried to make my own tomato sauce from fresh tomatoes using a slow-cooker (for quite a long time). I gather this may not have been a good idea because the result is very dark red and it's super ...
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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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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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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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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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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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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 ...
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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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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 ...
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Butterscotch Sauce consistency
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the ...
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Bubbles in canned tomato sauce
I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for the cupboard. I notice many air bubbles ...
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Boiled pork exposed to tomato sauce with molds
I added tomato sauce in my pork dish when i noticed that the sauce has molds on it. I washed, boiled and cooked the pork again and used a new tomato sauce, is it still safe to eat?
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After few day of plastick bag packing of Tomato sauce increase the size of it and produce gas in plastic bag
I am one small manufacturer of tomato sauce and dates sauce . And my question is regarding preservative i.e we make tomato sauce and paking it in plastic bag after few day this paket size increasing ...
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Thickeners with corn syrup consistency
What gives honey, maple syrup and corn syrup it's thick, viscous texture?
I recently used corn syrup for a sauce recipe and really liked the texture it provided. However, I didn't like it's sweetness....
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How can I stabilize Sriracha in sour cream?
I make a spicy Tzatziki inspired sauce to go with certain cuts of lamb, and I've been having some trouble getting the spicy part to be consistent.
I use cucumber (no seeds or peel), sour cream, ...
user293
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Ratio of cream/butter to cheese in Alfredo with high fat cheeses?
I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and less creamy and smooth like I want it to ...
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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 ...
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How long will my homemade lemon juice marinade last?
I have a question regarding a marinade that I made. How long will it keep in the refrigerator? I have the marinade in a air tight plastic container.
Here are the ingredients:
1 lemon/lime zest
1 ...
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