As of late, I have found myself incredibly interested in perfecting a red sauce recipe. While I don't have the recipe in front of me, I know
I'm doing fish fries tonight, and my wife doesn't like breaded fish. The thought was to pan sear hers and finish it with a sauce. Unfortunatel
I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it u
I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
I have tried to make red wine sauce using this recipe, but it didn't end up so well. One problem was this step: Bring to a boil and let boil boil over high
I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx However, my sauce starts solidi
I'm not mad, you know. I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of
Possible Duplicate:How not to mess up Béchamel sauce Just starting to learn how to create cream sauces for dishes; as it's for
Recently all my attempts at sauces are splitting and I'm not sure what's going wrong. Tonight I tried a balsamic vinegar reduction / chicken stock / pan juices
I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for
I don't understand what reason there would be to add vodka to a cream-based pasta sauce. Vodka is allegedly tasteless, and the alcohol burns off. So why? Is i
I've made a sauce with some white wine (with cream & tarragon) but it's really sharp. Probably the wine was a bit old, or I didn't boil it off well enough -
I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns
Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is dif
I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and sl
I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everyt
Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the p
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a be
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, t