Sauces and Gravies

Tomato sauce is considered a mixture, not a pure substance, because it is composed of various components such as water, tomato solids, herbs, and spices. Within the tomato sauce, the dissolved substances like salt, sugar, and other flavorings would be considered solutes, while the majority of the mixture (water and tomato solids) would be the solvent. Therefore, in the context of tomato sauce, the solutes would be the individual components that are dissolved within the mixture.

Well, honey, black pepper sauce is made with, you guessed it, black pepper, giving it a spicy kick, while black bean sauce is made with fermented black beans, adding a savory and umami flavor. So, one's spicy, the other's savory - it's like comparing a fiery redhead to a mysterious brunette. Both delicious in their own way, just depends on what flavor you're in the mood for.

You can't buy it anymore as La Choy stopped making it years ago. But you can make it at home. This recipe comes from La Choy: Mix 1 teaspoon of soy sauce in 1/2 cup of dark corn syrup. Haven't tried this yet but thought I'd share the link... Dynasty brand bead molasses http://spicesgalore.stores.yahoo.net/dybemo.html

The utensil used to blend sauces and gravy is called a whisk. Whisks are typically made of metal wires or silicone loops attached to a handle, allowing for efficient mixing and blending of ingredients. The shape and design of a whisk make it ideal for incorporating air into sauces and gravies, resulting in a smoother and more evenly mixed texture. Whisks come in various sizes and styles to accommodate different cooking needs.

Ah, sauces that start with the letter "e"! How delightful! One sauce that comes to mind is "Elderberry Sauce," known for its sweet and tangy flavor. Another lovely sauce is "Enchilada Sauce," perfect for adding a spicy kick to your favorite dishes. Remember, there are endless possibilities in the world of sauces, so feel free to get creative and explore new flavors!

HP sauce itself should not directly cause watery diarrhea. However, if an individual experiences this symptom after consuming HP sauce, it may be due to a sensitivity or intolerance to one of its ingredients, such as spices, vinegar, or preservatives. Additionally, excessive consumption of HP sauce, or pairing it with other foods that may irritate the digestive system, could potentially lead to gastrointestinal issues like diarrhea. It is important to consult a healthcare professional if persistent or severe symptoms occur.

Ketchup

5 fl. oz. or 147.9ml. bottle of gravy master has no expiration date listed on the bottle at all.

Yes, you can cook 'acidic' type foods such as tomatoes in stainless steel cookware because it is a non-reactive metal. Porcelain cookware is also non-reactive. What this means is that the materials will not 'react' (produce metal salts/molecules through chemical reactions) with the acids contained in many foods- citrus, tomatoes, etc, so there is no 'metallic' taste to the food. Cast iron and aluminum are both 'reactive metals', and will react with most foods, although I have never noted a metallic taste to foods cooked in this type of cookware, such as coffee in an aluminum coffee pot. Trivia: it was known in folklore that cooking in iron cookware helped prevent anemia, long before it was known to be an iron deficiency illness, and in fact, before it was called anemia!

Glycerin is commonly used as a clear thickening agent in pharmacy due to its viscous nature. It helps provide body and consistency to various formulations such as creams, gels, and syrups.

The "aise" you're seeing is a French word ending (technically, a morpheme) that suggests "relating to" or "characteristic of." Hollandaise is a sauce (the makeup has changed over time) that was viewed by French chefs to represent the Netherlands (Holland).

The French national anthem is the Marseillaise (named after the French city of Marseille). A popular dance in the 17th century, the Polonaise, was a French version of a Polish musical style.

A similar phoneme is "oise," such as seen in the phrase "methode champenoise." The phrase describes a way of making wine bubbly (like the traditional method from the Champagne region of France) without falsely implying that the wine is made in Champagne by calling it champagne--a practice that is illegal in France.

Store bought, unopened and properly stored: a very long time (at least 18 months).

Opened but well refrigerated: opinions vary, from 3 days to 3 months.

The good news: in both cases, it doesn't become dangerous if you go over the limit (within reason), but it does become less appetizing.

Worcestershire sauce is a fermented condiment made from ingredients like vinegar, molasses, anchovies, and various seasonings, giving it a tangy, umami-rich flavor. In contrast, steak sauce is typically thicker, sweeter, and often contains tomatoes, vinegar, and spices, designed to complement the flavor of grilled or cooked meats. While both sauces can enhance dishes, Worcestershire sauce is often used as a marinade or seasoning, whereas steak sauce is primarily used as a table condiment.

The Mcilhenny Co. Tabasco Bottle is 8" in height and 1-3/4" across the bottom.The Jar used a cork stopper.

jns39541@wildblue.net

Tomato juice is acidic

Milk and heavy cream in equal parts. You could also try canned evaporated milk.

It will taste too much like Worcestershire sauce. Gross.

Tomato sauce

Actually, a roux is not a sauce, but is the base for several different sauces and is used as a thickener in many dishes. A roux is made by combining equal parts of fat and starch (usually butter or lard and flour) and cooking it in a pan until the flour taste has been cooked out. The color of a roux depends upon the amount of time you cook it - and the darker the roux, the more flavor it imparts to the dish you are using it in. By adding milk to a roux you are making a bechamel sauce which is used in many lasagna recipes and other dishes. Bechamel sauce is also the base sauce for several other culinary sauces: Mornay sauce (cheese sauce), Mustard sauce, and Sauce Soubise (contains finely chopped onions that are sweated in butter before adding to the sauce) are a few of these.

yes it does to keep it freasher for longer other wise its goes all runny

Reggae Reggae Sauce is a good.

I'm no scientist or doctor but I don't think it's a good idea to keep it for more than a week. Having said that I am guilty of eating it after about a week and a half and I didn't get sick. I just made sure I boiled the sauce for a couple of minutes before I added it to the freshly cooked spagetti.

Of course blood and fat are involved in meat gravy. Gravy is mixing the juices that come from meat (or vegetables), collecting it and usually thickening it with flour or corn starch and adding spices of choice. With meat, gravy is typically the blood that oozes from the meat as it is cooking. The fat that is included is what you will allow. I personally trim as much fat as possible before I cook to ensure that my gravy has lower levels of saturated fats than the gravy from untrimmed meat.

Improving on previous answer:

"'No, that is disgusting! Besides, i am becoming a chef, and the first thing i learned how to make was gravy. Its simply, really!"