I want to make this Copy Cat A1 Steak Sauce but I'm not exactly sure what one ingredient is. What is it calling for when it says Chili sauce? Also, if it turn
In the ingredient list my recipe calls for 10 lbs of tomatoes. I'm not sure if this means before or after they are cored and peeled. What is the best way to mea
If I canned tomato sauce and all the jars sealed perfectly, can I open them, cook the sauce a little more, and do the process over again? I had some of the sa
The specific recipe I'm making is http://www.budgetbytes.com/2012/08/spicy-noodles/ (copied at bottom for posterity). I'm a big fan of the spice, but my guest
I've eaten Chicken Pad Khing (Ginger Chicken Stir Fry) many times in Thai restaurants. Really love the dish. I'm a very amateur cook and recently attempted th
Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have re
I like to cook from scratch and I like to make my tomato-based pasta sauce (marinara) by cooking fresh tomatoes with herbs etc. However, the cooked tomatoes ar
What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to b
When I have made white wine sauce at home, I have been unable to replicate the classic 'round' taste, with the 'long' aftertaste. The taste I'm looking for is t
If I over-reduce a sauce (e.g. a tomato sauce for pasta), so that it is too thick, I'll sometimes add some water in to thin it out again & bring it back to
I slow cooked a pork shoulder with some veggies (carrots, onions, celery). When it was finished, I strained out the solids and proceeded to make gravy with the
I'm organising the sauce recipes I have and I'm uncertain as to where I should place Sauce Messine. I'm inclined to say it belongs in the bechamel category, or
I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out.
It's my understanding that once you add any herbs to Hollandaise that it is no longer Hollandaise but Bearnaise? Is this a correct assumption?
I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and
I was making a cream sauce last night to put over tortellini. My choices of cream at the store were heavy whipping cream and half and half. I used both and it
Most BBQ sauce recipes specify that you cook them, why is this? Would it not suffice to just mix the ingredients together as they will be cooked when you use th
Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space
There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other v