Trying to make spaghetti sauce and this is too sweet: 2 each 28 oz can crushed tomatoes (low salt) 8 oz can tomato paste 1 red onion diced 1 tablespoon dried o
I wanted to try something new with chicken breasts, came across Chicken Alfredo which seems pretty simple. However, the two times I've cooked Chicken Alfredo th
Is hummus a condiment? What makes a condiment a condiment? What makes something not a condiment? What makes something a condiment vs a sauce/seasoning/spread/in
My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then
I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegeta
When making real Ragu, what really is the specific difference between using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in fo
I make a simple alfredo sauce that is absolutely delicious. It´s as easy as melting butter in a pan (about 2 or 3 tablespoons), adding a glass of 18% cre
I took a Thai cooking class offered by a restaurant I like a while ago, specifically hoping to learn how to make one dish they serve that I love. The class also
Many chefs add spices to the oil because the "oil brings out the flavors". But I want to experiment with different spices and quantities (which is hard because
Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C. Here is my demi-glace
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sau
I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients
What makes cooking wines and cooking sake considered only for cooking? My thoughts would be how cooking sake has more spices added to it but I'm not sure for wi
The recipes here and here each call for dumping a lot of a tomato & broth (+ onion) sauce in the baking dish. Like around .75 cup per bell pepper. That's w
I'm making a dish that that has a "sweet and sour" sauce to it. The recipe calls for apricot and peach preserves. Unfortunately I am highly allergic to peache
I have the fondue set pictured below (picture is of the box of the set): I will be using it for the first time and see that on the picture of the box there a
I made pizza today. The last time I did this I had some leftover tomato sauce; when I opened that it went POP and smoke came out of the jar. Tasted really bad
I'm looking for a method to make a plate sauce with a jelly consistency. The type of suace you would typically see on a plate in a restaurant, where they place
I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from sp