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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
What barbecue sauces are gluten free?
Sainsbury's own sticky BBQ sauce is gluten free and is so yummy.
On a can of spaghetti sauce you see that olive oil is the second ingredient that means what?
With all spaghetti sauce, the ingredient's are very important. The best ones use only the finest ingredients, such as, Olive oil, Basil, REAL Tomato, and cheese in some sauces. The best cheese sauces have 4-6 cheeses in them. Olive oil is VERY expensive and only the best sauces have it as a main ingredient such as being the second ingredient. Pour sauces will ether have it as a last ingredient or replace it with cottonseed oil, soy oil or some other oil. Also a Glass jar says a lot, only the best brands use glass.
Why does butter separate when making caramel sauce?
There are several reason that caramel develops a butter "slick" either during cooking or during reheating. For the most part it means that there is an imbalance either in temperature or in dairy.
If it separates during the preparation add a spoon full of your cream until it holds together.
If it separates when reheating it can mean that your are warming it at too high a temperature, or that there was not enough dairy added during the cooking process.
Simply add some heated cream a spoon full at a time until it pulls together. Remember though, it will thin down the caramel some so if your making caramel apples or something that need the caramel to hold together add the minimum you can to get the desired effect from the caramel.
Some schools say add water, but I've found that I like the effect of the cream better. Either one will do the trick if your caramel separates during reheating.
Does Worcestershire sauce contain anchovies?
Yes Worcestershire sauce does contain anchovies, the original recipe includes it and today the base of this sauce is made from the fish. This makes the sauce unsuitable for vegetarians.
What is the function of the liquid in a sauce?
The functions of a sauce are:-
- To add colour
- Add flavour/taste
- Add texture
- Bind foods together
- Improve appearance/presentation of food
- Add food value
- Take away the richness of some foods
How much does oyster sauce cost?
Walmart has an organic sale going on 4/10/10 through 5/1/10 on Great Value soy milk.
How is white sauce different from alfredo sauce?
Beurre blanc is a hot emulsified butter sauce with a reduction of vinegar and/or white wine and grey shallots. Butter is blended off the heat to prevent separation.
Hollondaise sauce is an emulsion of egg yolk, liquid butter, water and lemon juice whisked together over a low heat in a double boiler. Add salt and pepper for seasoning
Can homemade chili sauce be frozen?
My wife makes superb homemade spaghetti sauce, and freezes half. Used within six months, it tastes like the day she made it when thawed and reheated. Past six months, the flavor of the thawed sauce decreases rapidly.
Can tomato sauce be used as tomato paste?
You can boil down tomato sauce on the stove. You can also blend crushed or whole tomatoes and boil down to 2/3s the sauce.
Is soy sauce good for diabetes?
Yes! Very bad. Don't feed into the hype. It's usually from GMO soybeans, processed to make oxidized and even sometimes hydrogenated triglycerides, which is very detrimental to the body. Eating too much of it is bad because it is high in Omega-6 and they are discovering that that is bad for you and causing inflammation and degradation in the body on a cellular level. However it is good because it has a lot of what is called lecithin, which is important for cellular health, especially heart and brain. But egg yolks, cream, liver and brains (be careful of transmissible spongiform encephalopathies) are great sources of lecithin and are better for you. Read as much as you can on the subject and make a decision about something before you even believe me. Knowledge truly is power, especially in knowing what's in your food and what you should truly be eating.
Can nacho cheese sauce be frozen and later thawed and used?
You can literally freeze anything you want to and it will last you long after the date written on the package.
I do it all the time and am still alive ;-)
There are several foods that sizzle, one I know of is is Steak and Cheese. There is also the Sizzling Fajitas which are an actual dish often sold in Mexican restuarants. ~Singer
The food chain Arctic Circle claims to have invented it in Utah in 1948
How do you make alfredo sauce?
Alfredo Sauce I make this sauce to serve with fettucine. I use 1/2 c whole milk, 1 pint heavy whipping cream and 1 stick of butter to a slow boil until thickened. Then I stir in 1 c. parmesan cheese and 1 c.romano cheese and 1/2 tsp. white pepper until the cheeses are well blended and the sauce has a thick consistency.
Where can you find miniature bottles or packets of worcestershire sauce?
Cracker Barrel
In stores?
Cracker Barrel Restaurant's, if you don't have one near you they have a web site.
What is Hollandaise sauce and its derivative sauces?
Hollandaise sauce is a base sauce, an emulsion of melted butter and egg yolk. It is traditionally seasoned with lemon juice, but can be seasoned with just about any citrus or herb, although doing so really changes what type of sauce it is.
Its derivatives are:
- Bavaroise - Hollandaise with cream, thyme, and horseradish.
- Bearnaise - replace the acid reduction (vinegar or lemon juice) with a reduction of vinegar, shallots, chervil, tarragon, and crush peppercorns.
- Cafe de Paris - a variant of Bearnaise with the addition of curry powder.
- Choron - a variant of Bearnaise, it is prepared without chervil or tarragon and tomato puree is added.
- Colbert - a variant of Foyot with a reduction of white wine added.
- Creme Fleurette - Hollandaise with creme fariche.
- Divine - Mouselline with sherry folded into the whipped creme before that is folded into the Hollandaise.
- Foyot - a variant of Bearnaise with Glace de Viande (a meat glaze) added.
- Maltaise (Maltese) - Hollandaise with blanched orange zest and blood orange juice.
- Mousseline (Chantilly) - Hollandaise with whipped creme folded in.
- Moutard (Girondine) - Hollandaise with Dijon mustard.
- Noisette - Hollandaise with brown butter (buerre noisette)
- Paloise - a Bearnaise variation substituting tarragon with mint.
- Sauce au Vin Blanc - Hollandaise with a reduction of white wine and fish stock.
Hollandaise is very difficult to make well. Adding egg yolk to hot butter tends to break the sauce (cook or curdle the egg yolk) and the preparation takes practice to perfect. Traditionally it is whisked by hand, but the more modern preparation uses a food processor (although care must be used to avoid whipping too much air into the emulsion), and most chefs balk at the thought of anything other than traditional preparation.
Food Network's Alton Brown suggests heating one inch of water in a large saucepan to a simmer and whisking the egg yolks with a teaspoon of water in a bowl set over the pan of water over low heat (a "double boiler" preparation) to temper them before whisking with the melted butter. He also recommends holding the sauce in a warmed thermos until ready to serve to keep it at temperature and to prevent separation.
Answer
Maybe the stare you see from him is one of disgust and not meaning that he misses you or even cares for you. We see what we want to see and a lot of times we disregard what we don't want to see.
Answer
Is it possible he is staring at your for a reason?, most possible answer is he most likely likes you back. You never know unless you actually try, if you do you'll just sit and wonder " what if." Go for it, think of what you have to loose, and then think of your gains too, which one has the better outcome? either go with that or think upon how much you want this guy, but act fast as it may become or already be too late.
The taste of Alfredo sauce is creamy. It is is rich and creamy sauce made of heavy cream, butter, cheese (usually Parmesan), nutmeg and black pepper.
Can you take BISTO gravy on American airlines?
Yes, you can. If it is in liquid form, it has to be 3 ounces or less. If it is in a powder mix form, then any quantity is fine.
