Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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Can I reuse glass bottles with plastic lids for homemade sauces?
I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the bottles as I usually do. I have ...
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Can I substitute fresh tomatoes for canned?
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. However, I only have fresh tomatoes, ...
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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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Ways/techniques to make things "fluffy/foamy" like whipped cream?
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
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Making large batches of syrups and sauces without reducing the majority of what I originally started with?
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I'm currently facing is that in ...
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Mustard Flavor disappears
I make my macaroni salad with mayonnaise and mustard, but the mustard flavor always disappears so I have to add more.
Why does the mustard flavor disappear?
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Experimenting with garlic, does cooking kill the flavour?
I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan, adding very finely chopped fresh garlic ...
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What's a good substitute for basil in pesto sauce?
I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. Unfortunately, I can't find basil where I ...
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Same spaghetti sauce recipe for over 30 years
I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using ...
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Why is a roux necessary?
A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it from clumping?
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Difference between Welsh rabbit and beer cheese dip
When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
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What is a good technique for making a very small amount of caramel?
By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
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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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Preserving Sauces With Meat
I'm making a hot dog sauce that contains tomatoes, bacon & soy sauce. I've tried to preserve it with vinegar, but lost the taste of the product. What can I use to preserve the sauce in a glass ...
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Can I still use my Worcestershire sauce?
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume?
I've done my research but I'm still not sure if I ...
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How to avoid cream breaking / splitting in oven?
A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically.
During my childhood, this resulted in a creamy, ...
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What is this sauce-making technique called?
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine ...
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How can I remove whole peppercorns from a sauce after cooking?
I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one ...
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How to make pizza without pizza sauce?
Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement?
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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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Glue-like smell on cooking paste
I recently bought a cooking paste from a well-known retailer in the UK.
Yesterday I opened the jar. The lid made a popping sound when I opened it (that's good), and the paste is well within its "best ...
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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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Is there a way to "neutralize" the sweet vanilla smell of almond milk? [duplicate]
I always buy Alpro's vegetable milks that don't have a sweet smell (I think it's vanilla). This week I couldn't find it. I want to make a white sauce for potatoes. Is there anything I can do to ...
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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 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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Wine reduction sauce a little too rich
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
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Fry onions and garlic before adding to the sauce?
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first?
What would be the difference in the taste, does one have more ...
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Canning tomato sauce for the refrigerator
I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
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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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How can I make my tomato-herb pasta sauce a lighter color?
I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef meatballs in the same pot). The flavor is ...
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Cheese sauce without flour?
I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour and then mixing the grated cheese in to ...
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Cooking bolognese sauce in stainless steel versus dutch oven?
I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a stainless steel pot instead? I know not to ...
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Can a sauce with dairy be jarred?
I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated ...
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Mushroom soy sauce, brand identification or substitution
I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one's fingers, it was so dark and ...
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Why does my sauce split?
I made chicken in peanut butter sauce. Similar to this question, it split.
I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it.
Shortening cooking time isn't an ...
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Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while
How do I keep the pasta from absorbing all the liquid?
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Why is it suggested to freeze Chimichurri Sauce?
From a fresh herb garden I’ve made chimichurri sauce and when researching how to store the leftovers I’ve ran across several sites such as balls:
https://www.freshpreserving.com/chimichurri---ball-...
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What is the difference in taste between San Marzano and 6 in 1 ground tomatoes?
I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce.
Generally, when I make sauce, I use San Marzano ...
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I have a questions about Pasta sauce spoilage
After pouring a new jar of sauce, I noticed dried sauce around the rim of the cover. Is it still safe to use?
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Taste-wise, is there a difference between tomato from a blender vs. chopped tomato?
A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. But since this causes the tomato skin to ...
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What ingredients do Bernaise sauce and fruit smoothies have in common?
I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first instance, it was after drinking a fruit ...
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Why should I cook the flour first when making bechamel sauce?
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
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Replacement for Thyme
Im making a strawberry tart where the sauce is made from boiling thyme, port/tawny and strawberry juice. Is there any replacement for thyme in this?
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Can a pasta pot be used for cooking sauces?
I am considering buying a pasta pot, such as the All-Clad 6807 SS Copper Core. Can I remove the colander and just use the main body to cook tomato sauce? Or can it only be used for water-based ...
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On what temperature should I leave my sauce to cook?
I decided to cook a pizza sauce. I know that the longer you leave it on your stove, the better it might taste. I want to leave my sauce on the stove for an hour or so. At what temperature should I ...
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Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast?
This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread?
I was thinking in the context of using bread to get the ...
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How do reduce the sourness of pasta cooked with peppers?
I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana peppers are sour by nature, or because ...
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How to make thick Asian sauces?
Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture?
We sometimes make dishes in a crock pot; we have a ...
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In general, would I need to season a meat when making a sauce?
I'm making a Romesco Sauce. I wonder, in general, would I need to season the meat that goes with the sauce? or do I leave the meat plain (just cook thoroughly without even salt and pepper).
The ...
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Reducing sauce or gravy always forms a skin
Apologies if I've phrased this wrongly. I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'reducing the sauce'); however, when I do, I ...
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