I have trimmings from a Beef tenderloin and would rather not throw them away. I already have a demi being made and will be making a sauce with cremini, onion, g
I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry
I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well). For some reas
I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try se
I have a recipe for a basic enchilada sauce, in which I bring tomato sauce and chicken stock to a boil with some spices. It is then simmered for 15 minutes. It
Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.
I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not su
I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I
Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup. A full can of tomatoes costs me around U
I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: eac
In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always
I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure ho
Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it
I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to
What gives honey, maple syrup and corn syrup it's thick, viscous texture? I recently used corn syrup for a sauce recipe and really liked the texture it provide
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in i
I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce call
I have a question regarding a marinade that I made. How long will it keep in the refrigerator? I have the marinade in a air tight plastic container. Here are t
Why are imported Italian canned tomatoes more tender than the same American product?
I follow Alton Brown's Green Bean Casserole for the most part and have had great success making this recipe. My dad always complains about having mushrooms in t