I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as
I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of thes
I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener a
White sauce is dairy based, but what is it exactly? What are the main ingredients? Is it thickened somehow or not? How thick should it be? Should it contain her
I just got a 10 liter bucket of Heinz BBQ sauce for free, and the expiration date is next week. Any ideas how to properly utilize it?
I am trying my best to be chemical free. We use vinegar to preserve tomato sauces and pizza sauces for few days/ weeks. How do we preserve other sauces? I was t
Many sources suggest to add the garlic a minute or so before adding the main ingredient (tomatoes, cream etc) because if you start with the garlic, by the time
Like with garlic, I always feel like I either overcook or undercook my anchovies when I add them to a flavor paste. I guess the first question is if when usin
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices cont
There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily. Is there anything I can add that will fi
I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven. From what I understood it had to do som
I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili
So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mu
While I've been making it for years, hollandaise remains a fussy, error-prone sauce where the slightest error in technique, measurement, or timing results in an
I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Whe
When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it. However, is there anyt
What makes this hot sauce last half a year in the fridge? (as stated by author @7:40) This recipe uses very little salt, no sugar, no vinegar, no oil, the PH w
How long do I boil store bought or canned tomato sauce to use for spaghetti? I know that tomato sauce can be cooked in cans that are available from the grocery
I made a white sauce with butter flour and milk, intending to add cheddar for a cheese sauce. Then I realized I'd run out the day before. Could I have used Ph