Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
656 questions
1
vote
0
answers
142
views
My pasta butter sauce tastes bland despite flavorful ingredients-- what did I do wrong? [closed]
I made a pasta sauce recently for some homemade fettuccine noodles. To make the sauce I sauteed several minced fresh garlic cloves until fragrant, then added a stick of salted butter, several canned ...
- 161
4
votes
2
answers
158
views
Making sauces from salty sous vide juices
As a rule of thumb, when slow cooking meat using the sous vide, I add ~1% salt by weight. This penetrates the meat nicely and creates a level of seasoning that everyone seems to enjoy.
The tricky bit ...
- 213
0
votes
1
answer
240
views
How to preserve food (sauces, dips etc in jars) like the industry does it? [duplicate]
The goal is to make spreads, dips, sauces, mayonnaise and the like in a way that it's as stable as store bought one.
When I buy a jar of mayonnaise, it's good for months, even if I use dirty spoons to ...
- 319
9
votes
9
answers
5k
views
How do I tame the "tongue bite" in my tomato-based meals?
Lasagna, shepherds pie, spaghetti sauce... all of my meals with tomato-based sauces have an acidic bite to them. Is it the canned tomato products causing that? How do I mitigate that?
"Change ...
- 675
1
vote
2
answers
373
views
Anywhere I can get a plain pure tomato sauce?
I’m using a lot of tomato sauce at the moment but not much time for cooking.
Ideally I want tomato sauce, preferably organic, and perhaps some herbs like basil would be ok but pure tomato sauce alone ...
- 4,217
4
votes
1
answer
2k
views
Can you successfully substitute pickled onions for baby onions in Coq Au Vin?
We can rarely get white baby onions where we are, but jarred, pickled miniature onions are easily obtained. These will be drained, soaked in a large bowl of water overnight, and rinsed before being ...
- 6,740
1
vote
1
answer
207
views
How can I prevent my homemade sauce from becoming too watery when frying vegetables?
When I fry vegetables to make a sauce, the water released from the vegetables often makes the sauce too watery. What techniques can I use to ensure my sauce maintains a thicker consistency while ...
3
votes
1
answer
1k
views
Liquid exited the jar during canning, is this safe to use
I canned tomato sauce, just a combination of store canned products with green pepper and onion and spices. With the last batch, I noticed after cooling that some sauce had come out, a slight streak ...
- 31
2
votes
1
answer
1k
views
How to make a nutella chocolate sauce that stays liquid at room temperature?
I am planning to startup a waffle store, for that I have bought a 750g jar of nutella. I also need to melt a chocolate bar. Now I am willing to make the nutella and chocolate bar less dense or liquify ...
1
vote
1
answer
314
views
Help recalling the name of a recipe?
While in Europe I frequently cooked this wonderful pasta recipe someone there recommended to me, but I've tragically forgotten the name! It started with spaghetti and the second word started with an ...
- 11
7
votes
3
answers
561
views
Can I make a roux with matzoh meal?
Passover question!
Is is possible to make a passable and useful roux using matzoh meal instead of flour? Or does the fact that the meal is precooked cause it to just burn?
Is there passover gumbo in ...
- 66k
8
votes
5
answers
910
views
How do I efficiently measure viscous ingredients? [duplicate]
I often find myself preparing certain foods that contain viscous ingredients like honey and tahini sauce. For instance, one of my dressings contains both of these, which I currently measure out in a ...
- 395
12
votes
4
answers
6k
views
Using Parmesan rind in tomato sauce: how to remove it all before serving?
I use Parmesan rind in my sauces and soups – it adds a wonderful depth. My problem, particularly with the chunky tomato sauce I like to make, is removing the rind before serving.
The rind doesn't ...
- 590
3
votes
1
answer
350
views
Emulsifying starchy vegetables
What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces?
My first attempt was:
Pressure-cook the flesh (until soft ...
- 547
0
votes
2
answers
264
views
A little olive as flavor enhancer
People variously recommend adding small amounts of something to boost and deepen a dish's flavor, without the enhancer being noticed for its own profile. Like frying some tomato paste, a little ...
- 823