Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement?
I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making s
A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically. During my chi
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume? I've done my
I'm making a hot dog sauce that contains tomatoes, bacon & soy sauce. I've tried to preserve it with vinegar, but lost the taste of the product. What can I
In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere At
By caramel I mean caramelised sugar made into a sauce with butter. What is the best way to make a caramel sauce if only a tiny quantity is required? What is th
When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it f
I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can&rsqu
I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. U
I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan,
I make my macaroni salad with mayonnaise and mustard, but the mustard flavor always disappears so I have to add more. Why does the mustard flavor disappear?
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mou
I was making lasagna and put in the meat and the lasagna sheets but then I realized (after I had finish the layers and the cheese top), I forgot to put the whit
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. Ho
I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the
Did Carême publish actual recipes for his mother sauces? I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. The