I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef P
I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be oka
I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew
I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has
I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce
I've been wanting to try to make demi-glace, but it seems so complicated that I don't think it's worth it. Further - it seems unneccesarily complicated. Accod
Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garl
I recently cooked chicken in a Teryaki sauce/marinade, and it turned out great. I cooked the chicken on both sides, and then cooked it in a bath of Teryaki for
I'm making my own pasta sauce from fresh tomatoes but unfortunately Italian basil (ocimum basilicum pilosum) is not widely available in my country. Here are my
I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving,
I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color.
Can I sub white wine vinegar for white vinegar in sweet and sour sauce? Answer much appreciated!
Is it possible to replace onions with another vegetable on sauces and get a similar flavour?
What is that made of? Can it be replicated at home?
I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake. Here is where the butterscotch debate comes in: 1) Some claim butte
I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes
I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking,
I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it r
I've found a bunch of morels this weekend and wanted to make a simple sauce with them. The simplest one I want to try directs me to cook a medium shallot in bu
I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter? Is it purely taste? Or is it because filtering the mil