I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if
I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching
My baby and I both enjoy Happy Creamies. I don't enjoy the price, however, and I do enjoy making food for my family. I'm trying to figure out what the basics
Today I was making a version of spaghetti alla puttanesca and while the result of the dish itself was delicious the sauce didn't seem like a sauce; it was rathe
Sour cream is not sold in stores where I live. I found a sour cream recipe. This asked me to put some cream in a bowl, add white vinegar, then let it sit in the
Recently I have been making Crimini mushrooms like this: Purchase a small container from the store Quick rinse it at home in water to clean the dirt off In a s
I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to
Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more
I followed this recipe for a red wine and bacon steak sauce. The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad,
What product can I use to thick a filling that is sweet and does not get heated? The filling is made of butter and homemade marshmallow.
I've been making margaritas and I've found that, unlike fancy bar/restaraunt bought margaritas, my margaritas come out more like a liquid drink with shaved ice
During the thickening of my sauce I accidentally poured too much flour into my sauce. This resulted into lumps of flour. Is there a way to get rid of these lu
I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it tur
Excellent butterscotch pudding has been a Holy Grail of mine for forever. I have an idea of exactly what I want, but I've never accomplished it. Either the flav
Is sugar a thickening agent? Palm sugar for instance? Let's say if sugar has a role in thickening liquid then how does it do it?
There are three types of sauce, which is 1. roux, 2. blended, and 3. all-in-one. I get what the all-in-one and roux sauce are and what steps to take to achieve
We like to make our own chili and it seems like masa harina is pretty traditionally used as a thickening agent. However, I don't particularly like the flavor it
As from the title, what is Bearnaise sauce thickened by? There are a few different ingredients in bearnaise sauce that helps in thickening such as egg yolks, bu
For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made
I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added to