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1

As long as you start with something very dry such as crackers, it should hold on to moisture well. Keep sealed in a refrigirator. You can also do the same trick with drying the bread in an oven and using it like that.


1

Frozen waffles. These are great in so many ways. They come in big boxes and stay good a long time. Toast some up when you need them as sauce mops. Also they make a good PB&J. 2. Corn flakes. I keep corn flakes for putting under chili or beans. 3. Pancakes. It is really easy to whip up some pancakes. Scratch pancakes are so easy if you ...


6

Here are a few ideas, starting with how you can make bread work, based on my comment: Bread rolls often keep better than loaves, because they have a crust all round. You can often buy them singly. Demi baguettes are similar but about twice the size. Part baked rolls keep for months (sealed, once open keep in the fridge and use within a few days). You ...


2

Most likely the peppers. Jalapeño & Banana Peppers are usually canned as a pickle, so yes, it is sour. You added some of the pickle liquid as well; I feel your dissatisfaction with the results. =-) I love peppers (pickled or otherwise) in noodles. What I do to cut down on the sourness is drain the peppers of it's liquid and rinse with cold water once. ...


2

I love the commercials for emulsifiers as an accepted answer... no one has answered this question! Also many people have issues with lechitins and additives, but that is for another thread. You have a microwave and let's say a bowl of Alfredo sauce with a flour thickened roux, your microwave cannot perform at 10% power it just runs at 100% power 10% of the ...


1

Franks Red Hot is fine to use in a pinch, they use it at Swiss Chalet for their "hot" wings, while they mix a Swiss Chalet Brand BBQ & Wing Sauce with Franks Red Hot for "medium". You are correct to assume you can make a similar cayenne-based sauce and xanthan gum will likely not be required but helps thicken your sauce with less time spent reducing, ...


-2

The Red Lotus sweet rice flour is a great sauce thickener. It's may need to be smoothed with a mixer. It tastes sweet and even most sauces well. It's gluten free and you don't get the wheat taste, that's a big plus!


-1

Red or sweet bean paste is naturally thick.


5

The standard would be rice flour, where a thickening agent is actually used. Some of the sauce you mentioned in the original post are thick because they have been reduced rather than because they've had a thickening agent added.


31

Thickening agents To thicken, you would mix in an agent designed to do so. There are many options, but here are some that are directly applicable to Asian cooking: Corn starch - Works well in small quantities, though I find it has a tendency to turn sauces into jello in the fridge. If you have too much liquid in your sauce and use a relatively large amount ...


24

Many such sauces include a thickening starch, like corn starch. This can either be mixed with some of the cold liquid and stirred into the hot, or used to coat ingredients prior to adding liquid (with slightly different results). In a crock pot you can do this at the beginning, or when everything is cooked, a few minutes before serving. Some starches (e.g. ...


9

Is the seasoning on the inside or the outside? If the seasoning is on the outside, then there is little point to seasoning and then adding another sauce. For example, you won't use a dry rub (seasoning) on BBQ ribs and then put a wet sauce on top of that. Not only would the angry gods of BBQ smite you, but also you are just mixing two flavors on the outside ...


14

Moscafj explained that you should still season, but not why, and why salt is so important. Salt is not considered a spice in the kitchen, but rather a "flavor enhancer". It doesn't add all that much flavor itself when used properly, but rather enhances the texture and flavor profiles of whatever food is seasoned. It increases the intensity of sweet flavors ...


18

Learning how to season with salt (especially) when cooking is what separates good cooks from those who are not as accomplished. Yes, you should season the chicken, whether or not is has an accompanying sauce. With attention and experience you will learn how to adjust that seasoning depending on the seasoning of other ingredients in the final dish. However,...


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