I was talking with a person about getting all my green tomatoes in and ripening them for one last batch of sauce. She told me as a matter of safety that you sho
I have a mousakka recipe that uses a bechamel made with yogurt and olive oil (instead of heavy cream and lots of butter)that calls for guyere cheese. Can I use
I have heard of a food that is made by heating milk until most of the water is boiled off (or alternatively the top of the milk is skimmed off) and then is frie
I am making spaghetti sauce from home-grown tomatoes. They were standard garden tomatoes - not Romas or anything you'd traditionally use for sauce, but hey, the
When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is re
I put way too much corn starch into a "random sauce": I was just mixing random things together to dip my carrots in. It includes whey, honey, and other random
Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring
I'd like to make a cocoa butter sauce flavoring for beverages with the following properties: Stays as close to pure cocoa butter as possible. Doesn't re-solidi
I'm making chicken lo mien and I"m out of hoisin sauce. Is there a substitute for hoisin sauce? Can I replace it with sesame oil?
When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can
I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water. However, I ca
I created this sauce/topping with chopped jalapenos, fresno chilies,minced garlic, cumin, olive oil and lime or lemon juice. I used it as a topping for steak or
I am looking to take the effort out of slow-cooking tomatoes for several hours over the stove and wondered if sous-vide may be a possible method of doing this.
Every cook praises how starchy pasta water is great for thickening sauces and helping the sauce cling to the noodles. But no matter how much pasta water I add,
I keep hearing about adding some of the pasta water to the sauce, either to thicken it or to make the sauce stick to the noodles. But when are you supposed to d
My question relates to the 5 of 6 emulsifying agents I am aware of for stabilizing emulsification. namely; egg yolk, garlic, mustard, tomato paste, honey, and
Ripe and mature Palm fruits. Boil soft and pound to get paste, remove some palm oil, then filter to get banga Sauce. How do I get a long shief life Preser
Could someone please tell me whether these two soy sauces are different? Thank you.
Queso is the Spanish word for cheese but (in the US) it is often used to refer to a cheese-based dip or sauce for tortilla chips. When I google "what is queso
I cooked some green beans in a tomato-based sauce then ate some and left the rest in the fridge 3 days ago. I tasted it today, and it was better than I remember