All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more i
I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even
I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier
My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
I just thought about how seasoning a sauce is not a wise decision because if it needs to through reduction like marinara then the flavors would get too concentr
Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only
My daughter-in-law and I both prepare our spaghetti dishes with pre-packaged spaghetti sauce, bottled or canned. We both add it to browned ground beef. I use
I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor ba
Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glu
They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet tast
Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar
When I have been to the South Carolina, US, I fell in love with the popular american Ranch dressing. As an foreigner, I do not know much about this dressing, it
In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce
I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza
I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots
Residential freezers are reasonably set to just below 0 degrees C: any colder doesn't preserve food any better. But if I want to chill a liquid without overly
My mother would grow her own pimentos, then she would clean and cut them up and melt them down in a pot and slowly reduce them down to a thick sauce. Then she a
I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made
I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to descri