Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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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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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 ...
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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 ...
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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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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 ...
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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 ...
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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 ...
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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.
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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'...
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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'...
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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 ...
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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 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 ...
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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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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 ...
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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 ...
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Extracting the flavour of single vegetables for the purpose of sauce
I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegetable.
Which vegetables would be suitable ...
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Lemon Butter Sauce too acidic
My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes ...
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Is hummus a condiment
Is hummus a condiment? What makes a condiment a condiment? What makes something not a condiment? What makes something a condiment vs a sauce/seasoning/spread/ingredient?
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How to thin Chicken Alfredo sauce?
I wanted to try something new with chicken breasts, came across Chicken Alfredo which seems pretty simple. However, the two times I've cooked Chicken Alfredo the sauce seems to come out rather thick ...
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Spaghetti sauce too sweet
Trying to make spaghetti sauce and this is too sweet:
2 each 28 oz can crushed tomatoes (low salt)
8 oz can tomato paste
1 red onion diced
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon ...
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How can I use self made cream of celery as a replacement for mushrooms in green bean casserole?
I follow Alton Brown's Green Bean Casserole for the most part and have had great success making this recipe. My dad always complains about having mushrooms in the dish and he would have to pick them ...
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Imported Italian canned tomatoes vs. American tomatoes
Why are imported Italian canned tomatoes more tender than the same American product?
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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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How can I cut the flavour of Worcestershire sauce in a completed Asian dish?
I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce called for:
1/4 cup soy sauce
1/4 ...
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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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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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What is the way to "mince" stew meat using a machine?
I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either ...
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Xanthan gum 'seeds' in sauce
Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it helped.
To thicken a home made tomato ...
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Emulsifier: is it safe to cook mayonnaise?
I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure how much -- suggestions?) as an emulsifier....
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How do you stop tomato sauce from splattering?
In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always seems to result in tomato splatters all ...
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Good sauces for large Italian Conchiglioni pasta [closed]
I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: each shell is probably 5cm long.
I tried them with a ...
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How to 'stretch' tomato ketchup?
Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup.
A full can of tomatoes costs me around USD$4.50 here. This means that 3.4 oz, or ...
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How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?
I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve:
Tangy
Salty
A ...
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In writing a recipe, when should I remove the bay leaves in the process?
I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not sure when to add and remove them?
I've ...
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Mole sauce without chocolate?
Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.
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What effect does removing previously-dried peppers from a sauce have?
I have a recipe for a basic enchilada sauce, in which I bring tomato sauce and chicken stock to a boil with some spices. It is then simmered for 15 minutes. It calls for using diced dried Chipotle ...
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Flour for sauce: In the broth or in the oil?
I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try several methods. One successful one has ...
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Does cottage cheese melt like other cheeses?
I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well).
For some reason all the recipes I find for cottage ...
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Can I add seasoning to the beurre manie?
I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered.
I'm going to make some beurre manie. Can I add curry to the mixture and then add it to the ...
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Tips on making a sauce out of beef trimmings.
I have trimmings from a Beef tenderloin and would rather not throw them away. I already have a demi being made and will be making a sauce with cremini, onion, garlic and red wine.
Tips on handling ...
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Is canned “tomato sauce” already cooked?
The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for half an hour with ground meat and chili ...
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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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Help with sweet scotch bonnet sauce [closed]
I'm looking to make a hot sauce that would be great for dipping and BBQing. I've made about 5 batches with different variations but generally the same idea. Some batches have been too hot, some too ...
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How would I jar a sauce for keeping at room temperature without adding loads of vinegar or sugar?
I'd like to make and sell jars of my mum's satay sauce at our local food markets.
I'm trying to figure out the jarring process so it can be stored at room temperature and not make anyone sick or ...
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Broken pasta sauce
The other night I was experimenting with pasta. I had a few cloves of choped garlic and one choped dry tomato slowly frying in about 3 tablespoons of olive oil (aglio olio style). Next I put some ...
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Why do you shred cheese before adding it to a sauce?
I know it melts faster, but tearing cheese into rough parts and adding it to a white sauce melts just fine. Is there a specific reason to why you should shred cheese before adding it to a sauce?
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Techniques and ingredients to make marinara sauce from canned spagetti sauce
My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to make it the taste and texture of a ...
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What is a Sauce course?
According to the article on Full course dinners on Wikipedia, the third course of a five course meal is "Sauce":
Entrée
Main Course
Sauce
Dessert
Cigars
I'm having trouble finding ...
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Marinade sauce bottle left open for longer than recommended - safe to use?
I have a marinade bottle from Nandos, it was opened and then kept in a cupboard for about 6 months.
Is it safe to use?
I can't find any information of what could go wrong about sauces. It still ...
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