0
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 kind of wine goes with beef in chili sauce?
i always serve with wild rice and a nice tossed salad Cornbread! And, of course, nice cold beer!
How can a grainy curry sauce be corrected?
If you would like your curry sauce to be smoother, try putting it in a blender. If you do not have a blender, a mortar and pestle is the old fashioned way. Grind it up.
What is the difference between marinara sauce and pomodoro sauce?
Ask several people this question and you'll get several different answers. My answer is based on my background. I'm first born generation here in the states and grew up on my mom's and nonna's Italian cooking. My dad is from Campania and my mom is from Calabria. Growing up, we spent many summers with our relatives in Italy and I was schooled in southern Italy for a year. I think a lot of Italians consider the two sauces the same thing. I have a feeling that's what my mom would say if I asked her ("pomodoro" means tomato).
Marinara sauce is a meatless tomato sauce made with fresh tomatoes, olive oil, garlic and fresh (never dried) basil and salt, that's it. It simmers for only about 20 minutes. The texture is liquidy but with chunks of tomatoes. Since it simmers for a short period of time it retains a lot of it's bright red/orange color as opposed to a deeper red on sauces that simmer for hours. While some of the olive oil blends with the tomatoes, some of it does not. So the olive oil lends a shimmery orange color to the pasta and maybe even adds a tad velvety texture.
A pomodoro sauce, is a lot like the marinara sauce only it's thicker, but still liquidy. It feels a lot like minced tomatoes in your mouth rather than the chuncks you get with marinara sauce. It's cooked a little longer so it's darker in color but not much.
Most of this content is true...but you missed a very important detail. Marinara sauce is a from of the word mariner...it was originally prepared by Italian fisherman using tomatoes, garlic, basil hot peppers and fish heads. It was served over pasta as a communal meal following the return of the fleet. Today we prepare marinara sauce by substituting anchovies in place of fish heads. It is a very light but full flavored sauce used on pasta or light seafood preparations.
How long can you keep beurre blanc sauce?
keep it covered and a cool place, even the refrigerator. When you want to reuse warm up slowly.
What is the name of Cold tomato basil sauce in Italian cookery?
pesto which is made with basil, garlic, parmesan cheese, pine nuts and olive oil.
Salsa Verde was the correct answer
If in case you used mint+parsley+corriandre at amount of two plates, chopped very finely fried in a cup of liquid oil & inserted in water covering 20 centimetres above,right after to be boiled :You have gained the sauce.
http://www.zopnow.com/8-to-9-all-meal-sauce-v-200-g-p.php
this can be used for marinating chicken grillers and moveover its a all purpose seasoning sause.
How do you correct too much worcestershire sauce in gravy?
Having been in your position before, the only thing I can some up with is to add more of all the rest of the ingredients to spread the taste of the Worcestershire sauce farther around.
Good luck !!
yes
Fries and Gravy is actually considered one of the most exquisite meals in the world. Fries and Grave originated in France in the 17th Century where they used a delicate sauce called 'Gravey' ('Gravai' in French) and the finest potatoes. Potatoes were extremely rare back in the 17th Century and were only served to nobles.
How many weight watchers points in steak sauce?
it varies on the different sauces you get, some can be a lot and some can be as little as 2 points.
i have been with weight watchers for the past 7years and i am in fine figure, i recommend the weight watchers hot sauce.
I have looked everywhere and there's only one brand that I've found that is gluten-free. Wok Mei which is sold by honestfoods.com and now on Amazon. They also have a gluten free hoisin sauce. Have not tried either yet but the reviews are good.
Just an fyi. I'm Celiac and was diagnosed 2 1/2 years ago. I have managed to eliminate the gluten from my diet. I cook authentic gluten-free Chinese food about 3 times a week. What I'm trying to say is you can trust my info.
Spaghetti Sauce:
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
1/4 cup vegetable oil
2 tablespoons salt
2 tablespoons oregano
4 tablespoons minced parsley
2 teaspoons black pepper
1/4 cup brown sugar
Caution: do not increase the proportion of onions, peppers or mushrooms.
-Wash tomatoes
-Dip in boiling water for 30 - 60 seconds or until skin splits
-Dip immediately in very cold water
-Slip off skins, remove cores and cut into quarters
-Boil 20 minutes, uncovered, stirring often to prevent sticking
-Put through food mill or sieve
-Saute' onions, garlic, celery or green pepper and mushrooms in vegetable oil until tender
-Combine sauteed vegetables and tomatoes
-Add salt, spices, and sugar
-In a large pan, bring mixture to a boil
-Simmer, uncovered, until thick enough to serve
-Stir often, scraping bottom of pan to prevent scorching
-Fill jars, leaving 1 inch headspace
-Adjust lids and process
Process in pressure canner, pints - 20 minutes, quarts - 25 minutes at 12 lbs pressure.
What is beef with garlic sauce?
Ingredients
- 1 lb Beef steak
- 1 tb Vegetable oil
- 1/2 ts Salt
- 1 ds White pepper
- 1 1/2 lb Broccoli
- 1 ts Cornstarch
- 1 ts Sesame oil
- 1/4 c Chicken broth
- 2 tb Vegetable oil
- 1 tb Vegetable oil
- 1 tb Finely chopped garlic
- 1 ts Finely chopped ginger root
- 2 tb Brown bean sauce
- 1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
How do you make mac and cheese with creamy white sauce and no cheddar cheese?
By preparing a bechemel sauce, and stirring it into the macaroni. Prepare a "roux", or thickener by melting 3 tb. of butter in a saucepan, adding 2 tb. of minced onions, sauteeing the onions until they're clear.
Add 3 tb. of flour, stirring to incorporate it, and letting it cook for 3 minutes, so the sauce doesn't taste like paste. Add 1/2 tsp. of salt, 1/4 tsp. of white pepper, and a pinch of nutmeg. Next, pour in 2 c. of milk, stirring with a wire whip to prevent lumps. Keep on low heat, stirring until the mixture comes to a full boil. Remove from heat, and pour into a greased baking pan containing the cooked, strained macaroni. Top with buttered bread crumbs seasoned with fresh chopped parsley and grated parmesan cheese (about a 1/4 of a cup), and paprika. Bake at 350° until mixture bubbles.
Is old packaged gravy mix safe to use?
Is there a best before date?
- If no best before date, it is way to old to be safe
- Is it after its past its best before by more than a few minutes? Risky
- Is it still within its best before? Stored correctly, Yummy
What is the difference between ketchup and cocktail sauce?
No, not in the actual condiment. The two versions are merely alternate Westernized spellings of the original fish-based Chinese sauce that ketchup hails from. This proto-ketchup became popular among Western traders in the late 17th century.
As it gained traction in Europe, the sauce went through many incarnations (including a walnut-based version) before settling on the tomato goop we know and love. That’s why it says “tomato ketchup†on some bottles—it seems redundant today, but that’s only because no one goes around asking for walnut ketchup anymore.
“Ketchup†is the more popular spelling, and it became so in the mid to late 20th century. Heinz was an early “ketchup†adopter, and other big brands switched over as it gained more market share. But either spelling is technically acceptable—for example, the USDA exclusively uses “catsup.â€
What is a Japanese dish of meat or shellfish marinated in say sauce and grilled?
yes it is marinated for a good 3 to 4 hours
How do you make Zaxby's chicken sauce?
ZAXBY'S ZAX'S SAUCE 1/2 a cup of mayo 1/4 cup of ketchup 1/2 teaspoon of garlic powder 1/4 teaspoon of worcestershire sauce 1/2 teaspoon-1 teaspoon of black peppper Mix well in order above and pop in fridge for like 2 hours.....DELICIOUS
