25
votes
How can I filter the solids out of my homemade pumpkin spice syrup?
Straining
Use cheesecloth.
You don't describe your process with cheesecloth in much detail, but I would suggest
line a colander with a couple of layers of cheesecloth, and place that colander over a ...
- 1,438
13
votes
Accepted
Is this process of canning jars safe?
No, it is not.
Diced tomatoes and tomato sauce can be low-acidity foods, Nearly all recipes call for adding an acid. Without adding an acid and proper processing of jars, you risk botulism and a few ...
- 55.8k
12
votes
How can I filter the solids out of my homemade pumpkin spice syrup?
Using whole spices is the way to go, as they will filter out with your metal sieve. You may need to cook the mixture or steep the spices in longer if you use whole spices, you'll want to taste as you ...
- 73.2k
12
votes
How can I make my Christmas dinner less dry?
In our family tradition there is always a kind of fruit in a main dinner.
This can be as simple as a can of mixed tropical fruit, it can be prunes which have been soaking overnight or flash cooked, it ...
- 2,072
11
votes
What liquid should I use in a mango curry?
If you want a curry to taste strongly of mango then the liquid you should use is...mango. Eaten by itself mango is very flavorful, especially when fresh and ripe, the frozen mango I've used is not ...
- 73.2k
9
votes
How can I make my Christmas dinner less dry?
There are possible ways around this, but a lot depends on how much your family are willing to compromise. As you say, the profile of the meal is dry, sweet, salty and hot and changing that balance ...
- 5,134
8
votes
How can I filter the solids out of my homemade pumpkin spice syrup?
If the spices sink to the bottom of the container, it may be better to decant the mixture:
Remove the liquid on top without disturbing the sludge at the bottom.
You can attempt to ladle the liquid ...
- 77.9k
8
votes
Accepted
Can you use the butter from frying onions to make the Bechamel for Soubise sauce?
I don't know specifically about using the butter to make soubise, but you can certainly make a bechamel sauce from the butter used in the frying. I have done so many times - usually for use in a pasta ...
- 12.6k
7
votes
Accepted
Will a premixed sauce made of corn starch, soy sauce, and sugar degrade in quality when stored in a fridge?
I would imagine your main enemy will be separation.
The oil will float to the top - which is easily if temporarily fixed by shaking it…
… but the corn starch will solidify at the bottom, which will ...
- 27.9k
7
votes
Accepted
Safety of Tomato Sauce that pops
This should not happen, and sounds like you have some fermentation happening in the jar. I would suggest discarding. In the future, use only clean utensils to reach into the freshly opened jar. ...
- 70.4k
6
votes
Accepted
How to reduce the taste of tomato in a tomato sauce?
I think you should look for a different recipe or tomato component.
After a quick look around, I found some differences in the tomato components used. Some recipes are using passata, some are using ...
- 1,184
5
votes
How can I make my Christmas dinner less dry?
Sprouts stand alone
This year it is all the same characters but the actors switch places. The breadcrumb casserole now is made with the honey carrots instead of brussels sprouts and that sounds so ...
- 6,588
3
votes
How can I filter the solids out of my homemade pumpkin spice syrup?
Your problem is the viscosity and the sugar does nothing but hinder the extraction process (competing solute). So just extract, filter, and then add sugar and reduce.
- 318
3
votes
Is it possible to thicken oat milk based sauce when dairy would naturally be thicker?
Both flour and starch will gelatinize (=thicken) any random liquid. Milk is not directly related to this reaction, it works even with juice or plain water.
As flour can leave an undesired aftertaste ...
- 57.5k
2
votes
How can I thicken my mushroom sauce?
Get some dry mushrooms from the store then grind them into a fine powder and use them as a thickener along with some parm-rego cheese graded and staired to your sauce----cheese should be added after ...
2
votes
Flavored Butter Sauce/Liquid
From your description it sounds to me like they're using clarified butter, or ghee. It's butter with the milk solids removed which gives it the consistency of oil. Not at all hard to do, just heat ...
- 153
2
votes
What is the quality problem with commercial jarred tomato sauce?
It's a lot of factors, that all come together, but mostly it boils down to cost. Those $11 jars are making someone a lot of profit.
Cheap everyday sauces in jars (supermarket own brand example) have ...
- 42k
2
votes
2
votes
When should I reduce tomato purée to brick red or stop midway?
Your question and the included link appear to be referring to different issues. I’ll attempt to answer, and you can clarify.
Tomato paste is used to add umami or savoriness to a dish. It is vey high ...
- 70.4k
2
votes
How can I make my Christmas dinner less dry?
I suggest complimenting your menu with a Raisin Sauce. Ham & Raisin Sauce is a classic and it would provide an extra dimension to your palate. It's also fairly quick to pull together and kids ...
- 1,393
2
votes
How can I make my Christmas dinner less dry?
I’m not sure where the saltiness is coming from aside from the ham, but I generally don’t cook with salt (including unsalted butter), and let people add to their preferences with the salt & pepper ...
- 187
1
vote
Is there a way to replicate the consistency of chain pizza "garlic dipping sauces" easily?
Different pizza chains in different places use different sauces, and we don't know where you are. But your description is something to work towards. As an example of the variety, it's not the ...
- 42k
1
vote
How can I filter the solids out of my homemade pumpkin spice syrup?
I've no idea if, or how well, this might work, but instead of trying to filter the spices out after simmering, you might try creating a "spice bag" out of cheesecloth (or possibly a coffee ...
- 160
1
vote
How can I filter the solids out of my homemade pumpkin spice syrup?
For filtering out spices, after a prefilter (with a fine metal sieve) I tend to use coffee filter papers. Ideally you'd set one up in a filter cone, but it is possible to use a funnel instead.
In you ...
- 42k
1
vote
What liquid should I use in a mango curry?
From what you have shared @ShadySpiritomb, I think the root cause could be the use of frozen rather than fresh mango. Most fruit has a very high water content, and freezing will cause the cell wall to ...
- 5,134
1
vote
Is it safe to can tomato sauce after refrigerating it?
Yes, you can now can the sauce, just reheat it first before canning.
- 55.8k
1
vote
When making a curry, at what point should I think about adjusting the spices?
This is actually very difficult, because the best advice is to make notes and correct it the next time you make the dish.
The problem is that when making Indian curries, you typically bloom the spices ...
- 77.9k
1
vote
Flavored Butter Sauce/Liquid
Butter flavored olive oil would be a good option for you. I've bought the brand I linked to, and it has a very convincing butter flavor.
- 55.8k
1
vote
Safety of Tomato Sauce that pops
The dissipating white gas from the jar may be carbon dioxide undergoing a rapid pressure decrease, similar to opening cans/bottles of soda/beer.
If it is carbon dioxide gas build-up, your tomato sauce ...
- 5,340
1
vote
Ling Ling Potsticker Sauce or Similar
I actually worked as a food safety practitioner for ten years at a frozen potsticker manufacturer who is a direct competitor to Ling Ling. Here's a few things I wanted to point out:
The ingredient ...
- 470
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