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There is a risk of botulism growth. C. botulinum grows in the absence of oxygen (an anaerobic environment). It is possible that botulinum spores are present on the garlic, as well as the herbs. The spores exist fairly widely in our environment, but they don't grow and develop toxins unless the conditions are right. The recipe results in a sauce that places ...


I would guess that the difference is negligible, especially if you are making a cooked sauce and it is the ingredient in a Chicago style (I assume deep dish, lots of toppings) pizza. You might be able to taste a difference in a side by side comparison of sauces, but even then the difference is likely not going to be critical for any final product.


Here are some points to look at: Was the air seal broken prior to use? What is the printed shelf-life (or best-by date) in comparison to the date of use? Are there any detectable (organoleptic) signs of spoilage? Has the product been stored accordingly as instructed on the label? Pasta sauce is typically high-acidity, which makes it less prone to spoilage, ...


Carbs in some foods (mostly those that contain simple sugars and highly refined grains, such as white flour and white rice) are easily broken down once broken down they are literally a sugar. Cooking at too high a temp, or for too long, causes the carbs in the white flour to break down. I think that may be why your sauce is tasting sweet.


Besides the issue with seeds and jelly that have already been mentioned, there's also the simple issue that the liquid tomatoes just coat everything else. This means that when bits of food come in contact with your tongue, they've already been coated in tomato juice, so the flavor is going to be more noticeable. When you have chunks, the flavors don't meld ...


It may depend on how much blending they got. I find that if you blend them for too long or too fast, you strip the 'jelly' part from the seeds, then the seeds themselves start to break up. That tends to make it bitter, & I suspect that could be what you're tasting. My standard trick to homemade sieved tomatoes is first I rough chop them - you really ...


To make a super cheesy cheese sauce I just use half a stick of butter, a quarter cup cream cheese, half cup heavy cream, whole cup of hand shredded sharp yellow cheddar, and a sprinkle of ground mustard and cayenne and pepper. Doesn’t need salt, I made the mistake of that and it was too salty. Believe me, this is the perfect cheese sauce.


Bernaise = butter, egg, vinegar (usually white wine), salt, pepper, and herbs. It would surprise me if any of those things were in your smoothie. So, based on the information you provided, I would say they have nothing in common. Beyond that, you would have to go the the Smoothie King, and the steak house, and ask for a list of ingredients to see if there ...

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