Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce
Gordon Ramsay has a trailer on YouTube for his MasterClass course. The link for the video is here: Gordon Ramsay's MasterClass (YouTube). I have attached the s
I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil
I am not sure if I am on the right site for this, but here it goes. I have a friend, named Jason, who makes a hot sauce for a company he runs. It is very pasty
Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to
i use canned peaches, pears and pinneapple in some of my sauces. I usually cook the fruit with the sauce. Would there be a difference in flavor if I was to cook
My local asian market features two brands of soy sauce. Lee Kum Kee (LKK) Premium Light Soy Sauce (李錦記鮮味生抽):
Regarding the limited-time Mulan-themed Szechuan McNugget sauce from McDonald's in 1998, I do remember it being tasty, but I don't recall the exact flavor to pr
Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amoun
I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content
I have a marinade bottle from Nandos, it was opened and then kept in a cupboard for about 6 months. Is it safe to use? I can't find any information of what co
According to the article on Full course dinners on Wikipedia, the third course of a five course meal is "Sauce": Entrée Main Course Sauce Desse
My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to ma
I know it melts faster, but tearing cheese into rough parts and adding it to a white sauce melts just fine. Is there a specific reason to why you should shred c
The other night I was experimenting with pasta. I had a few cloves of choped garlic and one choped dry tomato slowly frying in about 3 tablespoons of olive oil
I'd like to make and sell jars of my mum's satay sauce at our local food markets. I'm trying to figure out the jarring process so it can be stored at room tem
I'm looking to make a hot sauce that would be great for dipping and BBQing. I've made about 5 batches with different variations but generally
Here is my go to pesto recpie: Serious Eats Pesto. It has been a hit but lately whenever I make it, it has a bitter aftertaste to it. It's not as pungent or um
The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for