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In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces.
A chef who specializes in making sauces is called a saucier.
Do you use ready made pasta sauces? It seems that, in the UK, sales of these sauces have fallen. According to a report from trade journal the Grocer, sales of cooking sauces fell by £30m in 2016 – 3.7% in value – the sixth consecutive year of decline. The magazine attributes this to the 'health...
This may seem a bit of a confusion of culinary styles, but it is my favourite invention.
Steak suitable for quick frying
Spring onions (scallions)
Small flatbreads or pittas
Chinese Oyster sauce (the best quality you can find)
Light soy sauce
Shaohsing rice wine...
This recipe started out life as a first try of another recipe. The recipe I was trying was from here (http://simpleveganblog.com/vegan-pasta-alfredo/) however, her's and my idea about a tasty cheese sauce are different, totally different and nutritional yeast does not meet those requirements...
This morning I was thinking about the new courgette ingredient challenge and what I could enter for it. It's the wrong time of year in Australia for courgettes really, so making anything needs put of season produce and that's not something I generally like to use, but Pinterest popped up to me...
This is a recipe that we have used quite a lot and enjoy. It is adapted from a recipe from the NouveauRaw site for a creamy garlic dill sauce.
1 cup raw cashews, soaked 2 hours (or overnight)
1/2 - 1 juice of a lemon
2 tbsp olive oil
4 tbsp water
3 cloves garlic chopped...
I hardly use any ready made sauces, but Worcestershire Sauce (sometimes called Worcester Sauce) is an exception. I use it in casseroles, stews, on cheese on toast, in curry... and probably lots of other things. Its one of those British products that is known across the world.
The first bottles...
Okay so I know that this isn't cooking really, but:
What is the typical use by date of sauces that have been bottled.
I only use them when I have really limited time, because I am not keen on processed foods, but they do still have a place.
I am looking at Loyd Grossman sauces and I am asking...
1 1/2 pounds ground beef cooked with 1 small chopped onion
1 28 oz. can diced tomatoes (or 2 smaller cans 15 oz)
1 15 oz can tomato sauce (or 2 8 oz cans)
2 envelopes dry spaghetti sauce mix
2 tablespoons of minced garlic from the jar (or mince 2-3 cloves yourself)
8 oz. NO BOIL...
The other day I needed a quick easy meal for dinner. I had some boneless pork chops in the refrigerator that I'd previously defrosted, and it was time to use them or toss them, so of course I cooked them.
I mixed up an equal amount of low sodium soy sauce and orange marmalade in a bowl, and...
We call it the savior ingredient because you can cook elegant dishes with tomato sauce and in a quick cooking time which is needed when there are unexpected house guests particularly those coming from distant places. Being courteous is to offer them a meal. With chicken or pork or even beef...
I enjoy horseradish. The problem is that most of the sauces I know how to make with it are fattening. I do just eat prepared horseradish as a type of "sauce" or sandwich spread at times, but I'd like there to be a bit more to it.
Does anyone have a favorite sauce to share? Maybe an idea to share?
As an accompaniment to cooked shellfish and many white-fleshed fish.
2 cups carrot juice (about 8 medium carrots, cleaned and peeled)
4 tablespoons of cold, unsalted butter
Pinch of cayenne pepper
Pinch of cinnamon
Salt and pepper to taste
1 tablespoon fine herbs (chopped chervil...
I am creating this thread because my bf and I make a lot of very delicious pasta, but I am fishing for more ideas.
What we do now is basically a variation of Bolognese pasta.
What are your favorite ways of cooking pasta and your fav ingredients?