Hot answers tagged

24 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

The old "tie it in cheesecloth" trick seems the most likely solution for the described problem. The remnants will stay in the bag, and you remove the bag as a whole when ready to serve.
Ecnerwal's user avatar
  • 17.5k
16 votes

How do I efficiently measure viscous ingredients?

A scale is the better (best) tool for the job. That way, you just need to place the bowl, pot, or pan directly on the sale. Zero it, and add your viscous ingredient. It is fairly easy to find gram ...
moscafj's user avatar
  • 74.7k
8 votes

Tomato sauce from garden different types and ripeness okay?

I’ve been volunteering at a farm this season, and have done something similar with the stuff that can’t be saved for distribution, typically because it’s either split, or has a bad spot on it. There ...
Joe's user avatar
  • 80.6k
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 ...
bob1's user avatar
  • 14.6k
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 ...
Tetsujin's user avatar
  • 30k
7 votes

How do I efficiently measure viscous ingredients?

Moscafj's answer is the right one IMO. However, an additional technique that works reasonably well for viscous sticky substances is to apply a fine coating of oil to the measurement implement before ...
bob1's user avatar
  • 14.6k
6 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

There comes a point where a rind has given all it's going to flavor-wise, and starts to break down and add elements to your soup you don't want. The trick is to keep an eye on it and remove it when it ...
GdD's user avatar
  • 76.3k
6 votes

Tomato sauce from garden different types and ripeness okay?

So, some specific answers to your situation: You can make sauce with the tomatoes with end rot, if you cut out the affected portions. However, this will make it challenging to peel the tomatoes; if ...
FuzzyChef's user avatar
  • 63.2k
5 votes
Accepted

Emulsifying starchy vegetables

First, I would expect the Bon Appetit recipe to result in a greasy soup as written. It has both too much oil, and too much pasta water in it. The standard way to make a "creamy" pumpkin ...
FuzzyChef's user avatar
  • 63.2k
5 votes

A little olive as flavor enhancer

All of the items you mention, including olives, add umami. They are high in glutamates. Every culture's cuisine has glutamate boosting ingredients. It really doesn't take much, and is often an ...
moscafj's user avatar
  • 74.7k
4 votes
Accepted

How do I efficiently measure viscous ingredients?

Yes, there is a piece of equipment, it's called a "push out measuring cup". These are designed for gooey substances, like yogurt, peanut butter, honey, or caramel. There's also a mini one ...
FuzzyChef's user avatar
  • 63.2k
4 votes

How do I efficiently measure viscous ingredients?

A bit of a frame-challenge: Just measure by eye/feel. Of course, this is context-dependent. In some settings (e.g. commercial or other large-scale kitchens, or for a few kinds of home baking) high-...
PLL's user avatar
  • 1,071
3 votes

Dark sauce for beef with broccoli too sweet

Typical recipes I can find for beef and broccoli in a dark sauce with sugar also include soy sauce and usually oyster sauce. I'd make a batch of similar sauce omitting the sugar entirely. If your ...
Chris H's user avatar
  • 44.2k
3 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

This is a little off the beaten track, but it may be useful in some cases. Boil the rind in water, and then reduce. This is the way to make (very expensive) liquid parmesan. You grate a load of ...
Peter's user avatar
  • 422
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 ...
Stephie's user avatar
  • 59.5k
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 ...
moscafj's user avatar
  • 74.7k
2 votes

Exact difference between demi glace and bordelaise?

For references, see the sauce chapter of Ma Cuisine (no on-line copy available to my knowledge) and the fond and sauce chapters of A GUIDE TO MODERN COOKERY, both by Auguste Escoffier. In summary (one ...
wumpus D'00m's user avatar
  • 4,101
2 votes

Avoiding clumps in cacio e pepe?

I think the key here is heat. The cheese clumps when it too hot, and the key of this recipe is temperature control, that is why you have to grate the cheese as finely as possible. Tips: Take the pan ...
Caffae's user avatar
  • 21
1 vote
Accepted

A little olive as flavor enhancer

Unlike the other ingredients that you mention, olives don’t break down to disappear. Instead, they’re often added at the end of slow cooked dishes. In some cases they might be diced up into an ‘olive ...
Joe's user avatar
  • 80.6k
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 ...
Arctiic's user avatar
  • 524
1 vote

How should I use Mole Amarillo Powder?

I have found (through my own experimentation) that: Use about the same volume of powder as water or stock. Water or stock can be used. Flavor is less assertive than mole negro, so milder dishes - ...
Henry Kerfoot's user avatar
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 ...
Chris H's user avatar
  • 44.2k

Only top scored, non community-wiki answers of a minimum length are eligible