Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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can whole milk with corn starch be used to make caramel sauce?
I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content of whole milk being too low,....so I was ...
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*Roughly* how many tomatoes go into a 24oz jar of pasta sauce?
Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amount of other fillers, roughly how many ...
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Is Mulan-themed Szechuan McNugget Sauce really just a blend of BBQ and S&S?
Regarding the limited-time Mulan-themed Szechuan McNugget sauce from McDonald's in 1998, I do remember it being tasty, but I don't recall the exact flavor to properly judge recreating it. Some ...
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How to know what light soy sauce had higher quality?
My local asian market features two brands of soy sauce.
Lee Kum Kee (LKK) Premium Light Soy Sauce (李錦記鮮味生抽):
Water, Salt, Soy Bean (11%), Sugar, Wheat Flour, Flavour Enhancers (E631, E627).
Pearl ...
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Cooking fruits with hot sauces
i use canned peaches, pears and pinneapple in some of my sauces. I usually cook the fruit with the sauce. Would there be a difference in flavor if I was to cook the sauce then blend the fruit at the ...
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Using xanthan gum
Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to be one of the most common stabilizing ...
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How to pump same amount of paste every time?
I am not sure if I am on the right site for this, but here it goes. I have a friend, named Jason, who makes a hot sauce for a company he runs. It is very pasty (made of pepper flakes in an oil).
The ...
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Can fresh basil cause tomato sauce spoilage?
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil cause fermentation to continue? Should ...
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How do you reduce wine when deglazing without burning the fond?
I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black.
Why does it happen?
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What sauce is Gordon Ramsey using for this dish?
Gordon Ramsay has a trailer on YouTube for his MasterClass course. The link for the video is here: Gordon Ramsay's MasterClass (YouTube).
I have attached the screenshot at 0:21
It looks like cream ...
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Having trouble with the sweet & sour sauce recipe
Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/
Ingredients:
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons ...
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Do tomato-based sauces change/enhance flavour when left in the fridge?
I cooked some green beans in a tomato-based sauce then ate some and left the rest in the fridge 3 days ago. I tasted it today, and it was better than I remember: is this a known phenomenon or am I not ...
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What is queso (the sauce/dip)? Is it short for Chile con Queso?
Queso is the Spanish word for cheese but (in the US) it is often used to refer to a cheese-based dip or sauce for tortilla chips.
When I google "what is queso?", Google says "short for chile con ...
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Healthy Boy Black Soy Sauce vs Healthy Boy Black Sweet Soy Sauce [duplicate]
Could someone please tell me whether these two soy sauces are different?
Thank you.
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Banga Sauce Preservative
Ripe and mature Palm fruits. Boil soft and pound to get paste, remove some palm oil, then filter to get banga Sauce. How do I get a long shief life Preservative.?
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Are all emulsifying agents created equal
My question relates to the 5 of 6 emulsifying agents I am aware of for stabilizing emulsification.
namely; egg yolk, garlic, mustard, tomato paste, honey, and cream.
I haven't personally used each ...
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When to add noodle water to tomato sauce?
I keep hearing about adding some of the pasta water to the sauce, either to thicken it or to make the sauce stick to the noodles. But when are you supposed to do this? Wouldn't you be boiling your ...
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I never succeed in thickening sauces with pasta water. What am I doing wrong?
Every cook praises how starchy pasta water is great for thickening sauces and helping the sauce cling to the noodles.
But no matter how much pasta water I add, it never thickens the sauce.Yesterday I ...
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Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?
I am looking to take the effort out of slow-cooking tomatoes for several hours over the stove and wondered if sous-vide may be a possible method of doing this. I understand that the end result may be ...
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Sauce with Jalapeno, garlic, cumin and lime?
I created this sauce/topping with chopped jalapenos, fresno chilies,minced garlic, cumin, olive oil and lime or lemon juice. I used it as a topping for steak or fish. I'm pretty sure I've had this ...
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Beurre Blanc and Beurre Monte difference
I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water.
However, I cannot find a source explaining the ...
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What level of heat is best when caramelizing?
When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can caramelize the food quickly yet not ...
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Substitution for hoisin sauce
I'm making chicken lo mien and I"m out of hoisin sauce. Is there a substitute for hoisin sauce? Can I replace it with sesame oil?
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Cocoa butter sauce for beverages that doesn't resolidify
I'd like to make a cocoa butter sauce flavoring for beverages with the following properties:
Stays as close to pure cocoa butter as possible.
Doesn't re-solidify when drink is cold.
Prefer not to use ...
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When making bechamel, why does the roux need to be room temperature?
Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?
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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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What to do when one thing on a plate cooks faster than the others?
When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is ready. What do you in that case? I have ...
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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 there a name for fried evaporated milk?
I have heard of a food that is made by heating milk until most of the water is boiled off (or alternatively the top of the milk is skimmed off) and then is fried until lightly browned.
My Turkish ...
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goat cheese or feta as substitute for guyere cheese in yogurt bechamel sauce
I have a mousakka recipe that uses a bechamel made with yogurt and olive oil (instead of heavy cream and lots of butter)that calls for guyere cheese. Can I use feta or goat cheese instead in a ...
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Should indoor ripened tomatoes be used for sauce?
I was talking with a person about getting all my green tomatoes in and ripening them for one last batch of sauce. She told me as a matter of safety that you shouldn't use tomatoes that were picked ...
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Making a dark, suspended chocolate sauce
I melted some dark chocolate at a low temperature and added whipping cream to keep it liquid at room temperature. I added more whipping cream after the mixture was at room temperature, but it ...
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Prevent cocoa from settling
I want to make a lightly sweetened, very dark chocolate sauce. I've been trying to make this with water or milk and cocoa powder and a small amount of sugar. It has the taste I want, but the problem I'...
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How do I reduce the sugar in this recipe without affecting the taste?
How do I make my Italian sweet sauce be lower in sugar without affecting the taste? Last time I made it I was 5, as a result there is a lot of bugs that I need corrected, but I'm starting with the ...
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When cooking tomato sauce for a long time, should you add water?
I know tomato sauce should be cooked for a long time to develop flavor. To prevent it burning you have to stir constantly, though I find it burns on the stove (and the oven) too much without adding ...
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Garlic Cloves Size Differentiation
I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is about size. When I purchase a bulb of ...
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Canning sauce time
I realized that I did not pressure can my tomato sauce long enough. The lids sealed.. Can I put them back in the canner like that to finish ? It has been several days
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Does reducing the clear juice from tomatoes have a name?
I have been cooking a very light tomato topping for tortellini using dicing tomatoes. I saute them very briefly until the flesh begins to soften, then remove the pieces from the pan leaving whatever ...
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How do you know that the cast iron seasoning does not leach into your food?
It is well established in the scientific literature that those cooking on stainless steel cookware get a portion of their daily iron intake from the iron in the pan that makes it into the food:
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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, ...
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How much pepper sauce could you get out of a Carolina Reaper?
If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. How much sauce could you actually make from one such pepper?
I would personally remove the seeds ...
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I've started to make dairy free cheese for cafes but have problem scaling up?
I've started making dairy free cheese for cafes. Similar to whisking a sauce for 5 minutes. Ive tried scaling up using a bamix stick blender with large Raymond Blanc non stick pot on induction cooker ...
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How to loosen peanut butter in a sauce
When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, but even after simmering for a while in ...
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Pan sauce without meat
I like pan sauces with my chicken or beef, but prefer the meat cooked over cast iron. Pan sauces apparently don't work well in cast iron, and should be done in a stainless steel saute pan.
How can I ...
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How to thicken slow cooker recipe sauce
I made a slow cooker balsamic chicken recipe that has a lot of liquid from 2 cans of diced tomatoes with their juice. The recipe says the juice is needed to keep the chicken from drying out. But the ...
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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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Caramel sauce tastes too sugary what went wrong
I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready.
When ...
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Clarified Butter for Hot Sauce?
Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauce. I'm wondering if clarified butter ...
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Make a cheese sauce that doesn't go solid when cooled
The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
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How can I make a "lighter" cheese sauce?
I am looking to make some cheese-sauce filled choux pastry balls as an appetizer.
I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite ...
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