How much xanthan gum should be used to thicken a large 24 quart pot of hot tamrind chutney to get a smooth pourable tamrind chutney when we cool? Currently use
I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily access
How can I tone down the intensity of raw onion? Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in sa
I have read a fair few articles about storing condiments like Siracha, Ketchup, and BBQ Sause, but they all seem to contradict themselves; some say that storing
I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) th
I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of t
Is hummus a condiment? What makes a condiment a condiment? What makes something not a condiment? What makes something a condiment vs a sauce/seasoning/spread/in
I recently ordered a jar of Just Mayo from an online store and was sent a bottle that has a sell by date for about a month ago. The obvious complaint aside, it
I used this recipe and followed it to the letter. I used organic/unsprayed lemons (and was careful not to zest the pith) and free-range eggs. I did a quick Goog
What does one get when one combines cocktail sauce and tartar sauce in equal parts?
I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break
In a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that "Traditionally, prosciutto is never to be cooked." I hav