Sauces and Gravies

There are many benefits with curd.

1. Curd gets digested easily than milk.

2. The minerals of curd calcium and phosporous gets easily absorbed in human body very easily.

3. The vitamins are also more in curd than in milk.

Recipes can also be prepared with curd. Please do follow the link for more recipes.

Yes, I often used tinned tuna for rice or pasta dishes (eaten hot).

After the turkey has been roasted, use the pan drippings to make gravy. First, prepare a roux by melting 1/2 stick of butter in a sauce pan over medium temperature on the stove top. Add aprox 3-4 spoons of flour to the melted butter and cook it making sure the flour doesn't stick to the bottom and doesn't make clumps. Once this mix is cooked, add the pan drippings and let it simmer to a boil and reduce the temperature until it thickens. If is too thick, you can add water. Hope this helps! Enjoy!!!!

Place it in a new pan and continue cooking. Add a pinch of sugar as you cook it and taste it. If necessary add more sugar but be careful not to over-sugar it. The sugar will counteract the burnt taste.

In theory it can, but the food will be vaguely disgusting.

Bacteria starts to multiply in food after a couple of hours in the temperature danger zone. The temperature danger zone is the temperature at which bacteria multiply rapidly. The temperature is from 40 degree Fahrenheit to 140 degree Fahrenheit. Foods should not be allowed to stay in this temperature zone for more than 2 hours (1 hour on a very hot day).

So you could eat it and possibly not have any ill effects after it sat out over night (how many of us have had that pizza that was left out more than two hours?). But it is a big risk to consume any food after it has been in the danger zone (prime bacterial growth zone) for two or more hours.

You might get a real bad tummy ache for a day or two and I personally wouldn't chance it unless I had no other life sustaining options for a meal.

http://health.ninemsn.com.au/whatsgoodforyou/theshow/694509/how-to-avoid-food-poisoning

Tabasco sauce was created in 1868.

Some do (HP) some don't (Branston, Tiger Tiger)

according to copycat recipes the sauce is 2 Tbsp mayo, 1 tsp creamy dill mustard. Use about 1/2 Tbsp of sauce per bagel.

Tomato sauce is lower in fat that cream sauce. Most people agree that less fat is healthier.

I assume you mean what happens when you ignore the advice on the can 'DO NOT BOIL!'.

Don't panic; your soul isn't in danger and neither have you created a virulent pandemic creating virus.

The soup is previously thickened with corn starch and the like which burns very easily. If you were cooking it from scratch you would add the thickening agent last and take it off the boil. Basically the nice people at Heinz have done this for you and don't want you to burn your soup or your saucepan. Peace Out.

In the USAa bottle of Worcestershire sauce contains: vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavorings and chilli pepper extract.

In the UK a bottle of Worcestershire sauce contains: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavouring.

Information from Worcestershire sauce bottles.

The opposite in location for a gravy or sauce could be a "filling" (inside, not outside).

Rub a small amount of dish washing liquid onto the stain, let sit for a few minutes and wash. There is a product in the laundry section called 'Gal Friday' and it's American made. It smells like cleaning fluid, but dissipates after washing. It works like magic and there isn't a stain I haven't been able to remove yet.

because it has too much sodium but not only the sodium the fats and little proteins and a chance that it being genetically modified with another product like cow milk etc will affect the plant I reccomend you just stick with water :)

I understand dairy products such as whipped cream & milk will do that.

It is a combination of pureed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It's classically used to adorn the dessert peach Melba but can also top ice cream, fruit, pound cakes and puddings.

Most commercial soy sauce is NOT gluten-free due because it contains wheat.

Look at the ingredient label. Most brands will list "wheat" as an ingredient.

The brands that do not list wheat as an ingredient are gluten-free.
However, even soy sauce made with wheat can be gluten free; because the enzymes produced during the natural fermentation destroy the gluten. Soya.be tested some naturally brewed soy sauces and found no detectable levels of gluten. The lab report can be found http://www.soya.be/gluten-free-soy-sauce.php.

Alfredo Sauce is a fast and easy sauce and you should make it fresh because it makes all the difference in the world. There really was a man named Alfredo who owned a restaurant His original restaurant in Rome named Alfredo alla Scrofa at Via Della Scrofa, (female pig) is near Piazza Navona and was established in 1914. The Alfredo Sauce recipe was created to easy the stomach of his wife who was pregnant at the time and was having difficulty eating.

This is his original recipe.

Ingredients:

1 lb of fettucini pasta cooked al dente. You must drain and immediately add to the sauce

12 tablespoons of Butter

2 cups of heavy cream

1 cup of freshly grated parmigiano

Pinch nutmeg

Pinch of Salt

Very simple:

Heat the butter in a pan but don't boil.

Then add the cream slowly while stirring.

Then the pinch of nutmeg and when the pasta is cooked al dente, toss it into the creamy mixture.

Remove from the heat and add the cheese and stir until thick!

Serve with extra cheese if you like.

You can try spice enchilada sause by eating dairy with your food ofcourse and another option is pinch a bit of armon powder baking soda.

Sara:)

injoy your reading....

Yes! But i wouldn't recomend it unless you are going to let it cook for a few hours because the sauce (pre made sauce) has a low content of water. Of course you could make your own sauce with canned tomatos diced canned tomatoes peeled tomato paste dryed, basil, rosmary fresh garlic, salt, pepper, oilve oil, and Water and just make it extra watery and let it cook down its the same method you use to make a pasta casserole or lasagna.

Yes please. You also take the skins off.

A very easy way to skin a tomato is to dip it in boiling water for a minute or so, then plunge it into cold water. The skin will slip off easily.

Yes, you need salt in almost every dish you make because even if something shouldn't be "salty," the salt helps to bring out all of the other flavors in the dish.