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Sauces and Gravies
Sauce derives its name from a Latin word meaning salted. Sauce is used in different countries in different ways but has normally the same thin consistency. Sauces can be served hot or cold and can be made from a variety of ingredients more well known are mint sauce and tomato sauce. Gravy on the other hand is usually made from the juices from cooked meats incorporating flour and milk to make a thicker gravy to accompany meats such as roast beef, pork and chicken. Gravy is coloured brown by the use of sugars contained in the meat juices that are caramelized to a brown colour. Gravy is then thickened with flour and butter known as a roux. Not all sauce contains a roux such as apple sauce which is often served with roast pork. Although we might think they are the same both sauce and gravies can be made and used in totally different ways. One sure thing no matter sauce or gravy, they both add to the flavour of the dish being eaten. Did you know a chef, who is solely responsible for making sauce in commercial kitchens is known as a "saucier."
968 Questions
How is differtent soy sauce made?
I got this off another website, i have never tried this...
SOY SAUCE SUBSTITUTE
1 1/2 c. boiling water
4 tbsp. low sodium beef bouillon
Pinch pepper
1 tbsp. dark molasses
4 tbsp. cider vinegar
1 tsp. sesame seed oil
Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce.
Where can you buy Shedd's old style sauce?
The old style sauce you are referring to was produced by Seneca Foods under the name Aunt Nellie's and Shedd's. It's been described as having a mayonnaise-horseradish-mustard flavor. It was used as a condiment and in recipes such as potato salad and deviled eggs as the "secret" ingredient. Unfortunately, a consumer affairs representative for Seneca Foods said the sauce was discontinued June 1, 2007. Their warehouses do not have any left and the recipe cannot be handed out.
Sun Spots did locate a "copycat" recipe for Shedd's Sauce that we thought you'd be interested in trying, from "Uncle Phaedrus, Consulting Detective and Finder of Lost Recipes."
Ingredients: 1/2 cup mayonnaise, 2 tablespoons horseradish sauce, 2 teaspoons ketchup, 1/4 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon dried oregano, dash black pepper, dash cayenne pepper. Combine all of the ingredients and refrigerate. From the SunJournal.com
Take about 2 cups of loosely packed basil leave, 2 tablespoons of pine nuts or chopped walnuts, 1 garlic clove, and the juice of one lemon and put them all in a blender. Start the blender and drizzle in olive oil until you get a chuncky paste (don't try to make it smooth). Then add about 1/4 cup of grated parmesan cheese and blend just to incorporate the cheese. Taste and add salt as you like.
How do you thicken a brown sauce?
Brown sauce is thickened with flour or corn starch. Corn starch makes it creamer, flour makes it more countrified. You mix the flour with water and shake it up until all the lumps disappear. How much you use depends on how much sauce you want and how thick. In order to make it browner you may use left over coffee to thicken with.
It's either acidic or alkaline (because for some reason, it etches metal fairly well). Going by taste, I'd say it's more likely to be acidic.
What is a thicken fruit pureed sauce?
I'm going to assume you are asking how to make a fruit sauce from fruit puree?
once the fruit is pureed, strain the seeds from it, and add a tablespoon of lemon juice. then some sugar to taste.
voila, fruit puree becomes fruit sauce
Is there a sauce that goes with fish?
you can serve any sauce with fish
it depends on you but make sure you dont use milk
Is there expiration date for heinz 57 steak sauce?
They have to put an expiry date on everything. For meat, fish and dairy it's a useful guide to how long it'll be edible. However, for things like worcestershire sauce, preserves and chutneys they're typically very conservative. Anything with high levels of vinegar (pickles, chutneys), sugar\(jams, preserves), or salt(saltfish, parma ham) can potentially last a lot longer than labelled. You can keep using your worcestershire sauce for the next decade easily- there's an expiration date but pay no attention to it.
Can you use bisquick in white sauce instead of flour?
It is not a direct substitute, but you can make a good white sauce using corn starch. The recipe is found right on the side of the Argo cornstarch box and it turns out quite well. The trick is to stir vigorously to blend before adding the milk and then to stir continuously after adding the milk so nothing scorches. If you don't stir well enough, you may get some clumping.
What is basic white sauce in french?
Béchamel is one basic white sauce
Roux is another basic white sauce
What happens if you eat rotten tomato sauce?
When you eat rotten food, any kinds : you Might Get "Botulis
A severe, sometimes fatal food poisoning caused by ingestion of food containing botulin and characterized by nausea, vomiting, disturbed vision, muscular weakness, and fatigue.
Can you freeze the meat sauce in a Rubbermaid dish?
you cannot freeze meat sauce in a Rubbermaid dish because it will buss open and it will make ti go dull.
well, apparently England, but judging by the ingredients, maybe it is originally an Indian recipe
What are the 10 reasons for using sauces in cooking?
Bring moisture to the dish
Improve the flavour of dish
Counteract the richness of the meat
Adjust texture
Add colour to enhance appearance of food
basically, a sauce gives the dish something the dish cannot have on its own...
What flour is used to make white sauce?
The flour used in the making of white sauce thickens as it cooks in the milk. Flour is used the thicken a lot of soups, stews, and sauces.
tomato, pesto and rosee
The main types of sauces include:
apple, a la king, barbecue, bearnaise, bechamel, black bean, bolognese, bordelaise, hard sauce, bread, brown, chasseur, chaudfroid, cheese, chilli, chocolate, chow-chow, coulis, cranberry, cream, creole, cumberland, curry, custard, french dressing, fudge, gravy, hoisin, hollandaise, horseradish, ketchup, mayonnaise, melba, mint, mornay, mousseline, nam pla, orange, oyster, piccalilli, pesto, remoulade, sabayon, salad cream, salsa, salsa verde, soubise, soy, supreme, sweet-and-sour, tabasco, tartare, tomato, veloute, verjuice, vinaigrette, white, wine, Worcester
because it came out your mum very quickly, that's alot of sustainable blood from your mums period to your pizza
What is the difference between a sauce and a jelly?
A gravy is normally the meat juice left in the pan after roasting a joint, it can be thickened or served as it is and will always be served hot, a sauce is made from several ingredients to compliment the food it is to accompany and always thickened, it can be served hot or cold depending on the recipe.
Do people in Italy call tomato sauce gravy?
The precise answer is because they were introduced to Italy following the discovery of America by the Spanish.
Naples at the time was under Spanish rule and the commercial ships brought this strange new fruit, or is it a vegetable, to the city.
It soon became popular and lent itself to early fusion cooking.
When making shrimp cocktail sauce what can you use in place of Worcestershire sauce?
While lime juice has its own special flavor, you can substitute other citrus juices in its place. Lemon or orange juice bring the same sweet, tangy flavor as lime, so use these as your first option. Juice must be freshly squeezed to get the same flavor profile. Don't use juice that has water, additives and sugar, because this can alter the taste and texture of your final product. Use juice in equal parts to the original amount of lime juice in the recipe. If you don't have juice, a concentrate will work. Concentrates are stronger than juice, so use 1 part of concentrate for every 2 parts of juice.
ExtractPure lime extract is made from limes and lime zest. These have a powerful lime flavor and are suitable replacements for fresh lime juice. Use lime extract at a ratio of 1 part extract for every 2 parts lime juice. Don't use imitation extracts -- these are made from artificial ingredients that can alter the taste of your recipe, especially in uncooked dishes.
OtherIf your recipe needs lime juice for its acidity, you can replace the lime juice with another acid, like white distilled vinegar, red wine vinegar or apple cider vinegar. Vinegar is more potent than lime juice and doesn't have the same sweetness. Use 1 part vinegar for every 3 parts of lime juice required in your recipe. Crushed up vitamin C tablets that have been dissolved in water are also citrus replacements. Vitamin C tablets work best if you're replacing lime juice that is used to keep fruit or other food items from discoloring -- such as sprinkling lime juice over a fruit salad to maintain its color. Use the vitamin C tablets and water equal to the amount of lime juice called for in the recipe when adding it to fruit. The vitamin C tablets typically have a lemon or orange flavour.
What is the name of a chicken stew prepared by the simmering method and served in a white sauce?
Chicken Blanquette
Can you mix pesto sauce with Alfredo sauce?
You can try anything when cooking. It's fun to experiment. However, you may or not like the resulting taste. Try a test taste first. Mix a teaspoon of each together and then taste.
