Sauces are an essential element in cuisines all over the world. So perk up your everyday dishes with these delicious and couldn't be any easier to make sauces.Creamy Tarragon SauceBest with: pan-fried fish or chicken, vegetables, potatoes.Ingredients1/4 cup butter2 1/2 tablespoons flour1 1/2 cup milk1/4 cup chopped parsley1/3 cup chopped tarragon leavessalt and pepperProcedureMelt butter in a sau
Whenever the meal is simple and quick, but rich, then there is Hum Hum somewhere in the kitchen!!! The following recipe is his creation....absolutely delicious!!
Ingredients: (for 4)
1 packet fresh Fettuccine
300g cheese (any variety which can be melted like Comté, Soft-ripened cheeses like Brie and Camembert (the rind will not melt), Parmigiano-Reggiano, Gouda, Muenster, Monterey Jack)
250 ml
Beurre blanc sauce is a rich French sauce made out of a mixture of an acidic liquid ( like vinegar, white wine, lime juice) and fresh butter. This sauce accompanies and gives a rich flavor to Sea food, Poultry, Eggs and Vegetables.
Ingredients:(for 2)
70 ml dry white wine
2 Tbsp finely chopped shallots
80g cold butter, cut into cubes
Salt and white pepper
juice of 1 lemon
In a saucepan, combi
Ingredients:1 kg chicken pieces1 tbsp thick soya sauce½ tsp cumin powder2 tbsp freshly ground pepper2 tbsp pasted garlic2 big onions1 tbsp corn flour6 tbsp OilFresh herbs for garnishingMethod:Marinate the washed chicken pieces in a mixture of a tbsp of garlic paste, the soya sauce, cumin powder and a tbsp of pepper. Leave it for 20 minutes.Dissolve the corn flour in a quarter cup of water;Pan-fry
Sambal Kecap (Soya Sauce And Chilli Relish)
Servings: 1
Ingredients:
2 tb Dark soya sauce
Juice of 1/2 a lemon or 1
-lime
2 Cabi rawit (page 51),
-crushed, or 1 tsp chilli
-powder
2 Shallots, sliced very thin
1 Clove of garlic, crushed
-(optional)
1 tb Boiled water
In Indonesian ‘kecap’ is pronounced ‘ketchup’. (...)
Garlic... again. Yes, I warned you, my family loves garlic based dishes! The sweet taste of real garlic is nothing like garlic salt or garlic powder, so if you haven't tried real garlic yet, I urge you to. This recipe doesn't use much. Garlic is a 'hint' not the star of the show. Try it out.Farfalle with Creamy Garlic Sauce2 (12 oz) boxes Farfalle noodles (the ones that look like little bow t
If you go to a hot pot restaurant, they usually supply you with several ingredients to make your own dipping sauce. This is because everyone has their own preference, based on personal taste or region they're from. The variations of hot pot dipping sauce are endless but my favorite has always been my mom's sauce. Lon loves it too!Mom's Hot Pot Sauce3 (1") cubes chili bean sauce (see jar of cube st
I love crepes! I could eat them for breakfast, lunch, or dinner. Try this crepe recipe with berry sauce. Almost any fruit sauce taste great. My favorite is lemon. You won't need a diet pill with these either!Ingredients: 1 cup plain flour (I use barley flour) 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon powdered ginger 1 tablespoon raw sugar 1/4 teaspoon salt
Looking over some old files I found this one from over a year ago.... Perfect to bring out this morning as many people prepare to do some holiday baking and find themselves without brown sugar, or almond extract or even buttermilk or unsweetened chocolate.Emergency substitutes for a variety of foods. Almond extractUse Amaretto Brown sugarFor each cup: use 1 cup granulated sugar mixed with 1
Remember the lobster stock I made? It's not that I haven't been using it, it's just that nothing I've made has been worth reporting, until tonight. I started reducing stock while I prepared the other ingredients.Shrimp over Linguine in Tangy Lobster Sauce~2 servingsIngredients1 tbsp. Extra-Virgin Olive Oil1 tbsp. Unsalted Butter1/4 cup Red Onion, minced (about 1/2 a small onion)1/4 cup Fennel B
Preparation time : 5 minsWhen we talk about Italian cooking, pasta is more likely to be included in conversation. When you are cooking pasta dinner, make sure you have this easy to make pasta sauce already prepared. When mayo and tomato ketchup are mixed together and little amount of milk is also added, an excellent dip sauce is formed which is ready to be served with any snack like fried chicken,
Preparation time : 15 minsWhite sauce originates from Italian cuisine and its taste is very different from other hot sauces like bbq sauce and it is usually used in making lasagna or any pasta dish. It can also be used in other dishes like steamed or fried fish. You can use it with any meal which has no curry. Its best taste comes when it is prepared in margarine.Ingredients:3 tbspn oil2 tbspn pl
Preparation time : 10 mins | Serves 5-6 personsSauces are of many types, some of them are only used to give flavor in the food, while some are used as dip for any snack or meal and some sauces can be used for both purposes for example hot sauces like tomato ketchup, bbq sauce, pizza sauce etc. This recipe of sauce is usually served with meal or fried fish. Mostly this sauce has mint flavor, sugar
Bonjour à tous,Comme annoncé il y a deux jours, je vous présente la première recette de la semaine. Malheureusement, hier je n'ai pas pu vous montrer le reste des recettes en avant-première à cause du mauvais temps. En effet, je n'avais pas une bonne luminosité pour prendre des photos.LOTTE EN CHAPELURE, purée FAÇON ROBUCHON, SAUCE VERTE ET HUILE AUX HERBESINGRÉDIENTS : 4 PER
Tracklist:01. Communication02. City Livin’03. Wiggle Worm04. Peace Love And Happiness05. Soft And Sweet06. Wontcha Come Home07. Crumble08. What We Need09. Gandmother10. Georgia Brown11. Who’s Got The Weed12. Superhero BrotherGenre: Roots Rock/Blues AcousticWebsite: Myspace | Release Date: 2008-06-24Label: BrushfireSo G. Love is really good at what he do
I recently prepared Matar Paneer and I was wondering how pasta would taste with its sauce(gravy). So waiting for Pasta night and tried this combination and to my surprise it tasted really good. My husband loved the taste and I was very happy that I took a shot at this.
It is very simple, the gravy/sauce preparation is as follows,
Ingredients:
1/2 cup onions, finely chopped
3/4 cup of tomatoes
I have to say I wasn't looking forward to Oeufs Mollets Florentine. Poached eggs with spinach covered in sauce and broiled. How exciting is that? But then, the newest member to Whisk Wednesdays, Melissa of From Stovetop to Laptop, emailed everyone after making it earlier this week raving about how good it was: "OMGAWD. Holy cow. They were a FABULOUS brunch! So rich, decadent and well worth it!! We
Some folks hear the term "hand-made" next to pasta and started heading for the hills. I can appreciate the convenience of store-bought ravioli, particularly now that grocery stores have started carrying good quality fresh raviolis. Even still there is something magical about the experience of making ravioli at home. I suspect the magic resides not only in the enhanced taste, but also in
This AWESOME recipe has over twenty ingredients. Iit will cost you your house and first born and the debt collection agencies will be calling you every minute. I would have to suggest that you not even attempt to cook this meal unless it’s for someone you truly love. Very expensive and labor [...]
Still under construction - Sauce off Write up coming up.A few pics from this mornings pre-party at Changes in Latitude with carbunke trumpet, shuffles, rld, chunky, ruth teenah, and I. Going to grab some chill time before we head out.Stay tuned - more to come.
Coriander is commonly called Cilantro in the US and Canada.
500g (1 lb) of spaghetti
300g of silken tofu (10 oz)
1 bunch of coriander, roots scrubbed and trimmed (ues the whole bunch, roots and stems as well)
1/2 cup of grated Parmesan
1 garlic clove, crushed
1 tablespoon of olive oil
1 punnet of grape tomatoes, quartered
Cook spaghetti in a large [...]
Growing up my husband's family called these puffed oven pancakes "Germans." They're also known as hootenanny. We usually eat them with butter and syrup but yesterday we had apple-raisin sauce minus the raisins. The kids don't like raisins.Hootenanny4 tablespoons butter6eggs1 cup milk1 cup flour1/2 tsp. saltPlace butter in a 9x13 cake pan. Place in a 400 degree oven for 3-5 minutes until the butter
If you find the hot sauce spread at your local food emporium a bit lacking, it’s time to do it yourself and create a batch of palate-scalding sauce that’s just right. Over in the Dining and Wine section of the New York Times, there is a straight forward method for making your own hot sauce. [...]
My husband loves this zesty southwestern-style fish. You can make it with any of firm whitefish-like cod or halibut-if tilapia isn’t available. You can even use boneless, skinless chicken breasts. I usually make a package of red or black beans with rice to serve with it while the fish cooks. If you have any leftovers, they make great fish tacos.INGREDIENTS (Nutrition) * 1 canned chipotle pepp
Hello and happy Friday! So, first off - I'm generally not a huge applesauce fan (meaning I don't eat it every day). I think I ate a bit too much of it growing up, and frankly I have always found it a bit boring. However, it is quite healthy (especially applesauce without added sugar and with all natural ingredients), so it is one of the foods I continue to turn to when I'm not feeling well or when
I don't want to take anything away from this pizza since I haven't even told you about it yet, and it was actually really good - but I have a little bit of trouble with pizza toppings now that I no longer eat cheese. I haven't found any non-dairy "cheese" that I have really been sent by (and no, I've never had Teese, I've never seen it at the stores and don't really want to get in the habit of buy
El género Salix también denominado por el nombre común de los sauces, está compuesto de unas 350 especies de plantas con flores dentro de la familia Salicaceae.
El sauce es un árbol que presenta...
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I remember the time when back in India many moons back we used to live in a joint family. My grandparents, uncles, aunts & cousins all lived in a big house, ate all together in one long dining table. Sunday afternoon lunches were always beautiful times when everyone was home, relaxed & talking for hours over food. [...]
In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce.
Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if [...]
Sauce Epsagnole is one of the Five French Mother Sauces, and is the classical precursor to modern day sauces such as Demi-Glace. It goes great with any sort of roasted red meat, and is the base for many popular classic French Sauces including Sauce Robert and Sauce Bordelaise, (see below).
Before we get into how to [...]
Cranberry sauce is a relish eaten almost exclusively on Thanksgiving with the turkey and Thanksgiving food, cranberry sauce is made with boiled, sugary cranberries. You can add other flavors like spices, juice or the zest of citrus.
Here is a how to video on how to make Cranberry sauce
Here is a how to video on how to make Cranberry Relish
Bertolli, maker of premium Pasta Sauces since 1865 are providing a sample of their Premium Microwavable Pasta Sauce.
If you want to serve up a quick delicious pasta this pasta sauce will do the trick.
Click here to request your free sample
After coming to the US, Pasta has become a weekly dinner for us. Atleast once in a week I cook Pasta for dinner. This makes it harder for me. If I cook pasta the same way, my big baby here is not eating. He wants variation. Cooking for him is more work than preparing for a math exam. Every meal must be different and atleast I must not have prepared it within that month. Sometimes I run out of reci
Soy sauce is the brown and salty product produced during the enzymatic hydrolysis of soy bean proteins into amino acids and small peptides to make it more flavorful. Soy sauce is called by many names such as toyo in the Philippines, shoyu in Japan, ketjap in Indonesia and tou-yu in China.
Manufacture
Soy sauce manufacture is composed [...]
This is a great recipe for those who love their crockpots. I make this quite often since it makes so much and I can freeze some after we have had our meal. It takes about 5-6 hours to simmer in the crock pot and after you add the noodles to the sauce, it makes a great meal just pennies a serving. Freeze the rest in freezer containers to have for future meals. It is a lot of slicing and dicing
Life is Beautiful, Satisfying, Fun, sometimes Sad & indeed a Challenge. Sometimes it also reminds you to be thankful for the little things, to be alive, to be able to share, love & laugh with family & friends. I am Thankful to be here to share this post with all of you today. Last tuesday I had an accident [...]
1/2cup onion, finely chopped
1/2cup celery, finely chopped
6 tbsp. sweet butter
1 pound of Stone Crab claw meat, picked over
1/3 cup of Panko or you can use plain bread crumbs
1/2 cup mayonnaise
1/2 tsp. Old Bay Seasoning
1/2 tsp. Worcestershire Sauce
A little Tabasco
1 tbsp. chives, chopped
1 tbsp. parsley chopped.
Panko and Lemon wedges.
Cook the onions and celery in 4 [...]
In November, people generally make Cranberry Sauce, but for a welcome change on Thanksgiving, try this aromatic and delicious Spiced Cranberry Plum Sauce or Plum Chutney, and you'll love it! It is highly versatile, and can be made sweet or spicy. The smell of the spices simmering in the fruity pulp is a great energizer, and the the color looks beautiful. You can use this basic recipe to make Plum.
Callen (Cal) Tjader was born on July 16, 1925 in St. Louis, Missouri. His parents were vaudeville performers. His father tap danced and his mother played the piano. His family moved from city to city performing until his was 7. They settled in San Mateo, California and opened a dance studio. His mother taught him [...]
No matter how you spell it, here’s a delicious treat for all you cooks out there.
Nando’s is the name of a famous Portuguese chicken restaurant chain (it actually originated in South Africa) which now has 700 restaurants all over Africa, Europe, Australia and Canada.
Nando’s Peri-Peri Pepper Sauce is the chain’s signature sauce, based on the [...]
Free Gift Box ( Submitted November-9 )
If you are a member of the US Armed Forces with an APO or FPO address, you can sign up here to receive one of the free sauce gift boxes shown below. If you would like to sign up a member of the armed forces to receive a free sauce gift box at their APO or FPO address, you can sign them up here. Simply select a gift box, fill in the shipping address, and
Onion Sauce is a base for most Indian Curries and Italians Pasta dishes. Onions also hold an important place in several other styles of cooking and types of cuisine - in fact, its hard to imagine a dish without that! It's most versatile too, sauteed, caramelized, used as a base, served as a garnish, dried and crushed with garlic and herbs, eaten raw in salads, or used to make onion-sauce with...
I should file under stuff that makes me question parenting skills before coming to my senses:
Lately Gigi has returned to adding a bad word into her random monologues and doing it just for effect. She loves to see if we are really paying attention so she peppers it with butt, a*s (?!!), or *sigh* sh*t.
As far as I know, we always catch it. Keeping a straight face is sometimes difficu
I should file under stuff that makes me question parenting skills before coming to my senses:
Lately Gigi has returned to adding a bad word into her random monologues and doing it just for effect. She loves to see if we are really paying attention so she peppers it with butt, a*s (?!!), or *sigh* sh*t.
As far as I know, we always catch it. Keeping a straight face is sometimes difficu
I’ve been struggling, for many an eon now (and by ‘eon’, I mean ‘cooking session’), to make tofu such that I don’t feel like I’m eating teeny sponges. In theory, one can cook tofu such that it will be crispy, yet fluffy, on the outside, and delicious all over. I’ve had it like that in [...]
I learned many things from BenSpark’s Ultimate Fry Sauce Recipe Contest. A Little about my friends, a little about my readers, a lot about Mayo (I am sick to death of the smell now) and mostly about how to run a crazy contest like this.
BenSpark’s Ultimate Fry Sauce Recipe Contest from BenSpark on Vimeo.
Set Limits
I [...]
I learned many things from BenSpark’s Ultimate Fry Sauce Recipe Contest. A Little about my friends, a little about my readers, a lot about Mayo (I am sick to death of the smell now) and mostly about how to run a crazy contest like this.
BenSpark’s Ultimate Fry Sauce Recipe Contest from BenSpark on Vimeo.
Set Limits
I [...]
Over the years, this sauce has functioned as my version of a fra diablo sauce. It's not a traditional fra diablo as there's no olive oil or garlic in this recipe but it works well for me. I like the combination of the sweetness from the brown sugar and the burn of the jalapeno peppers. The sauce is great on pasta as well as chicken or seafood.
Ingredients:
1/4 lb unsalted Butter
1 sma
Tonight, in honor what is perhaps the last sunny, warm day until next March or April, we are having a salad. Granted, it's a taco salad - but it's a salad. Soon our bodies will be craving pasta, hot, filling casseroles, heavier fare and things to get us through -50 below temperatures. But today? 75 degree's and sunny. (Shall I mention that we are to have SNOW BY FRIDAY!?) Ugh. I know. I ca
In this Episode of the Free Culinary School Podcast, we continue with part four in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our three part series on thickening agents, and in the culinary quick tip, I teach you how [...]
Sauce Tomat, better known as tomato sauce, is a French Mother Sauce based on tomatoes. This base can consist of fresh tomatoes cooked down into a liquid, canned tomatoes, tomato puree or even tomato paste.
“Hey, wait a second now, how is tomato sauce a French Mother sauce when it’s clearly Italian?”
Well, you do know it [...]
Got caught up in things last week and never got around to posting the last Chuck webisode. However, this week’s webisode is going to have to whet our appetites for the week since Chuck is not on tonight. Luckily it’s a good one, starring Tony Hale. Made me laugh out loud a few times. Hope [...]
ingredients :
* 12 or more smelts
* 4 ozs. pickled pork
* 2 onions
* 1 lump of sugar
* vinegar
* caraway seed
* 2 tablespoons of flour
* butter
* 1 bayleaf
* salt
* pepper
* peppercorn
method :
Put sufficient cold water in a saucepan to cover the fish, add 1 sliced onion, 1 teaspoon of caraway seed, peppercorn, and salt. Bring this marinade to the
‘For years, nutrition has been regarded as the hobbyhorse of self-denying cranks. No wonder, we are confronted on so many occasions with so many contradictions and misinformation that our heads are left reeling…’
[Raymond Blanc OBE]
I HAD breakfast at the House of Lords, Friday. Once through the dubiously titled ‘Black Rod’s’ entrance, I was cursorily frisked, then ushered into the Cho
The mackerel are either grilled or boiled, served with plain boiled potatoes, and the following sauce accompanies
them : Melt 1 tablespoon of butter in a saucepan, add gradually a little less than a tablespoon of flour, and work till smooth. Add 1/2 pint of warm sour cream gradually, stirring well, then add 2 tablespoons of finely grated horse-radish, 1 or 2 teaspoons of vinegar, and a little
Children are a joy & mine are growing very very fast. Birthdays are such a special time, but these days always bring in a down tone for me… the years are just flying by, and soon I will have no tiny, helpless, clinging baby to hold:-( Well, we have to accept life the way it is and [...]
Ingredients :
A few fillets of fresh herrings6 or 8 tablespoons of sour creama few boned anchoviesbutterbrown breadcrumbssaltpepperMethod :The fillets of herrings are put in a buttered fireproof dish with the sour cream, then sprinkle with breadcrumbs, well seasoned with salt and pepper, and garnished with anchovies (in oil) and a few pats of butter on the top. Put in a moderate oven and cook for
The is one of the easier fish dish I did during my husband's fish eating days. He always have it with his bowl of rice but for the rest of us, we would sometimes have it with noodle. Just like spaghetti. ;)If you are rushing for time and want a quick and healthy dinner. This is it.Ingredients:300g Snapper Fillet or white fish1 medium Onion, diced400g Canned Diced Tomatoes2/3 teaspoon SugarSalt to
This Recipe comes from our friend Emma at Usborne Books. This Children’s World Cookbook features lots of kid-friendly recipes with a little bit of useful info about each of the recipes. Enjoy!
Thailand is in south-east Asia and has a tropical climate with sunshine all year round. It has white beaches fringed with palm trees, lush [...]
I have a rather desperate plea for prayer today. My Uncle Howard had surgery for cancer yesterday, and it didn't go well. Howard has been an alcoholic for over 30 years; he's only 49 years old and the baby of the family. He had a rough youth, and the drinking has made his adulthood more of the same. A few weeks ago, he discovered a lump behind his left ear, and when the doctors tested it, they dis
This is the second time I’ve known Milo, because he used to be someone else. Nowadays you can find him at Milo and the Year Zero. We both live in the same city, but unbelievably we’ve never met. That might have to change once I’m back, cos I fully expect him to bring me this [...]
The rumors are true. Taco Bell’s Volcano Taco—the fast-food industry’s spiciest legal-taco—has officially been discontinued.
Why, Taco Bell, why?
This is especially devastating news for me. Not only did I develop a hard addiction to these things, but I was just about to make the Volcano Taco the official taco of Dead Rooster dot com.
Sure, the first [...]
Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of Walter Baker and Co.'s Chocolate, and put it in a small pan with fourtablespoonfuls of sugar and two of boiling water.Stir over the fire until smooth and glossy, and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and asaltspoonful of salt, and then add one gi
I have been wanting to do more experimenting with whole grain pizza doughs for awhile. We've tried whole wheat pizza doughs and either the taste has been off or the texture has been fairly unpleasant. Not wanting to consume a bunch of white flour laden pizzas, I felt like I was in a rut. Courtney suggested spelt flour awhile back, and I noticed some whole grain spelt flour in the bulk bins at the
The Free Culinary School Podcast turns double digits! In this episode, we continue our five part series on the Mother Sauces with part three; Bechamel and it’s derivatives. In this Episode:
How To Make Bechamel and It’s Derivatives Including Mornay, Mustard Sauce and Cream Sauce
We Continue our three part series on thickening agents for sauces and [...]
There is nothing better than making your own sauce...Since I started making my own sauces, I have kept away from store-bought ones. I made apple sauce and am glad I did... I was weighed down by the thought of peeling,coring and chopping...All that seemed oblivious when I had a taste of this treat...I followed this, but adapted it to my taste.What you need for the sauce are: 500 g apples, peeled, c
When we were shopping the other day, we couldn't move beyond the sauces aisle. Just because I had a packet of Pasta at home, I cannot compel my husband to but pasta sauce to go with it. But I did. He tried his level best, but I didn't move from that place. What can he do? If I was a 5 year old, I would have been dragged from that place. But I am ...(Oh! didn't you know the rule? You can't expect a
1 tbsp Sesame seeds - crushed & toasted3 tbsp Dry mustard2 tbsp Hot water 3/4 cup Soy sauce1/4 Garlic clove - crushed3 tbsp Heavy cream - whippedPreheat oven to 350F. Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes) Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about
(image source Wikipedia)Guntur Mirchi(Chilly)Andhra Pradesh(in South India) is home to one of the hottest chillies called Guntur Mirchi.Its hard to miss the red luscious bed of chillies drying in summer sun in while traveling to Guntur. Guntur is one the largest exporters of red chilly next only to Mexico! Andhra cuisine blossoms red with the flavor of these Chillies.Married to a Guntur Abbae(boy)
SPECIAL SOY SAUCE CHICKENIngredients· 2 ½ -3 Lbs. One chicken· 2 Pieces Root ginger· 2 Stalks Spring onion· ½ Oz. ParsleySauce· 1 Cup Light soy sauce· ½ Cup Dark soy sauce· 1 ½ Cup Water· 1 Tablespoon Wine· ½ Cup Sugar· 1 Cube Chicken cube, chopped or· 1 Teaspoon Monosodium glutamate· 2 Pieces Ginger· 2 Stalks Spring onion· 2 Cloves AniseedProcedure· Clean chicken, blanch in bo
CHICKEN WITH PINEAPPLE SAUCEIngredients· 1 ½ Lbs chicken fillet, cut into cubes· ½ Tin pineapple, chopped· 6 Ozs. melon, cut into cubes· 1 Tin lychee (drained)· 1 Tablespoon shallot, chopped· 2 Stalks spring onion (sectioned)Seasoning· 2 Tablespoons light soy sauce· 1 Tablespoon cornstarch· ½ Teaspoon sesame oil· 1 Tablespoon water· 1 Tablespoon oil· 1 Teaspoon saltSauce· ½ Cup wa
In this episode of The Free Culinary School Podcast, we continue part two in our five part series on the mother sauces. In this episode we talk about how to make Veloute, and it’s secondary sauces; Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc (white wine sauce).
Also, in the discussion segment, we start a three [...]
Sauce Veloute is a very simple member of the Five French Mother Sauces that is used for a base to make many different secondary sauces and leading sauces.
However, before you attempt to make a Veloute or any of its derivatives, it is important that you first understand how to make a roux and a liaison.
Standard [...]
I have an exclusive for you all today! These cute little packages are not out in stores yet but I was sent some samples to try out.The girls loved them. I even had a taste. They have so many good qualities but we will start with taste and convenience because let's be honest as parents that tends to be a huge issue.The girls loved the taste of Smashies. I was actually a bit surprised that Nicole lo
I read some comments about the Hot Sauce Diet recently and at first I thought itwas a joke. Well, no, it isn't - at least, not intentionally. The notion is that eating a lot of hot sauce & peppers,...
Efter at have læst lidt op på kernetemperaturer ved stegning af kalvefilet
måtte jeg udfordre egne fordomme om langtidsstegning. Eksperimentet
kom til at stå med en okseklump (skåret af oksebov) på godt 2 kilo. Et
dejligt stykke kød!
Det blev brunet ved kraftig varme og efterfølgende langtiddstegt ved
70-78 grader i 30 timer.
Hvordan blev kødet så?
Smagen var der intet at udsætte p
Good Morning,I still have pears from the Kieffer pear trees.Since I had so many pears this year I decided to try pear sauce. You know, like applesauce except with pears. I am here to tell you that stuff is good. I don't know why I haven't made it before. Plus it is easy to make.I have 14 quarts put up so far. I decided to freeze them, but I may still can a few quarts before all the pears get gone.
This next class is all about sautéing and deep frying, and first up is good 'ol English-style fish 'n' chips (without the chips). Some call this England's national dish. There are 8,500 Fish and Chip Shop Proprietors throughout the United Kingdom — according to the National Federation of Fish FriersIn my experience, the best fish 'n' chips place is in the small, lakeside resort town of Regina B
I’ve been excited about Fry Sauce ever since I posted a random photo-a-day of A1 and Frank’s Red Hot Sauce. In that post I asked people. What do you like on your Steak, Fries, Hot Dogs and Burgers. Well people responded with all sorts of things but Chica challenged me as to why I had [...]
I’ve been excited about Fry Sauce ever since I posted a random photo-a-day of A1 and Frank’s Red Hot Sauce. In that post I asked people. What do you like on your Steak, Fries, Hot Dogs and Burgers. Well people responded with all sorts of things but Chica challenged me as to why I had [...]
ok, first of all, i can't be held responsible for the title of today's post. last night when i was going to bed, i came up with it and thought it was brilliant. and no, i wasn't drunk OR on drugs. i can't explain it, but for some reason i thought this was the most clever title ever. EVER.i wanted to get up and at least write it down, but my body wouldn't follow. i was insanely exhausted. so
I had a great request from one of our friends in India in regards to the Banana French Toast... and I quote from her comment:"But I also have another question how in heavens does one make caramel sauce? In India, one has to make everything, not much comes out of a packet or a tin and even if it does, it tastes quite nasty, and the thought of hunting down caramel sauce is far too exhausting, it's q
Serving Size: 6
Preparation Time: 10 mins
Ingredients:
2 cups Mint leaves
1/2 cup Coriander leaves
1 tbsp Tarmarind paste
3 Green Chillies chopped
1/2 cup Chopped Onions
1tbsp Sugar
Salt to taste
Method:
Grind all ingredients in an electric blender till smooth ,adjust seasoning and keep refrigerated.
Back in the early 90's when we still lived in Nashville, Tennessee I found this recipe for pork chops that once made, was not only a 'keeper' but often! Sometimes I forget about this one but then I remember, and make it... and my family never, ever has a bit leftover. As a matter of fact when I made it earlier this week we all joked about how amazing this sauce is and that we wanted to quite lit
Generally, even if you make a high markup for your chicken feet with sauce, you should have a competitive advantage over vendors selling then in the malls. When you sell them to your neighbors, in particular, you can always price them lower because of your much lower distribution and overhead costs.
Start-up capital is 320 for [...]
In this episode of The Free Culinary School Podcast we start part one in our five part series on the classical French Mother Sauces. A well made sauce will make or break a great restaurant, and will turn the home cook into a culinary god.
The Five Mother Sauces are the basis to a huge percentage [...]
Hollandaise is by far the most finicky of all the French Mother Sauces. Numerous things can go wrong when making this sauce; whether your emulsification breaks, the eggs start to curdle, etc. Many cooks allow this sauce to frighten and intimidate them. However, if you understand the underlying principles of hollandaise, then it really isn’t [...]
We received an invitation to an out of state wedding for one of my cousins. Beautiful invite (my family over there in Arizona tends to do things nicely). Bad date.I hate sending regrets.Even more, I hate sending regrets with dried spaghetti sauce on them. Complete with scratch marks to show that I saw the spaghetti sauce and tried to get it off (with only minimal success).I also hate sending regre
