We’re rewarding the question askers & reputations are being recalculated! Read more.

New answers tagged

1

For a sauce, fat can release a lot of flavor and color ( tom sauce). Working around that, toasting spices first before grinding and sauteeing ing in the reduced portion of oil can mitigate the change. As for body in a savory sauce, onions to the rescue: sauteed in min fat to desired color then cooked in own juice slowly under lid. Puree til silky smooth. I'...


Top 50 recent answers are included