My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be lookin
I overshot the port and the taste is overpowering. There is also cream and heavy cream in there, as well as black truffles. Is there any way to fix it?
After soaking and sieving the tamarind through a fine mesh strainer, the remaining pulp has some grit. It kinda ruined my dish. Wonder if there’s any meth
How many tablespoon of dried oregano should be placed for a kilo of tomato sauce for my spaghetti sauce? Please answer my question.
Most bolognese recipes advise to simmer the sauce for 4 hours, some even advise to simmer longer than that. Until I heard about that, I had a recipe, which was
I attempted to make a sweet balsamic glaze/sauce from a simple recipe that called for 1 cup balsamic vinegar and half a cup of brown sugar. To my own tastes I a
I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes: I put them into a blender and
I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar
I've been using Julia Child's béarnaise recipe---2 tbl reduction, 3 egg yolks, 4 oz clarified butter---, which produces a very thick sauce. Is this just
Would anyone happen to have step-by-step instructions to make Japanese fish sauce?
Apologies if I've phrased this wrongly. I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'red
I'm making a Romesco Sauce. I wonder, in general, would I need to season the meat that goes with the sauce? or do I leave the meat plain (just cook thoroughl
Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes
I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana
This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking i
I decided to cook a pizza sauce. I know that the longer you leave it on your stove, the better it might taste. I want to leave my sauce on the stove for an hour
I am considering buying a pasta pot, such as the All-Clad 6807 SS Copper Core. Can I remove the colander and just use the main body to cook tomato sauce? Or c
Im making a strawberry tart where the sauce is made from boiling thyme, port/tawny and strawberry juice. Is there any replacement for thyme in this?
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first insta