you tell me
Yes, you can refreeze tomato sauce after it has been thawed, but it may affect the texture and flavor of the sauce. It is generally safe to refreeze, but the quality may not be as good as when it was first frozen.
Soy sauce typically has a pH of around 4.0 to 4.5, which falls within the acidic range. The color of soy sauce is usually dark brown, and the pH of the sauce does not affect its color.
The boiling point of sauce varies depending on its ingredients, but typically ranges from 212F to 220F. When sauce reaches its boiling point, water evaporates, concentrating flavors and thickening the consistency. This can enhance the sauce's flavor and create a thicker texture.
Roux is basically an emulsive agent -- butter adds the fat.
Spaghetti sauce will boil at a temperature a bit of that of boiling water. The different things in spaghetti sauce will change its boiling point, and the amounts of these different things affect it as well.
Reducing a sauce means simmering it to evaporate liquid, making it thicker and more concentrated. This process intensifies the flavors and creates a richer, more complex taste. It also thickens the sauce, giving it a smoother and more velvety consistency.
Would mustard flour in a sauce affect someone who is not suppose to eat white flour.
They eat grundel and explode in to the hobbit along with a little chupacobrae gollum sauce
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
Perhaps you mean the expression "What's sauce for the goose is sauce for the gander"?
Sauces (no apostrophes)