Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it.
How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
You could fold with a heat-safe silicone spatula, that will let you reach the whole surface of the pan so you don't get scorching, without introducing so many bubbles.
Or if you happen to have a vacuum machine, put your sauce in a bag after you make it and vacuum out all of the air. Voila, bubbles gone.
This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that "vanilla essence" is the same as "vanilla flavouring"? My question is - in baking where colour is not an issue, how do I substitute one for the other? For example in a recipe that asked for 1tsp of extract, how much essence would I use in it's place?
I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit translucent and without air bubbles). Needless to say, I dont want my cakes to turn into jelly because it is not good at all. So I am interested to know under what circumstances the cakes turns... of the dish matters) You use a non-thermal oven Do you have the same issue ? Am I correct and how do you fix the problem ?
I have some teriyaki glaze and baste, but my recipe calls for teriyaki sauce. Can I use this and just add some soy sauce to it to "water" it down. Currently it is the consistency of ketchup, but it should be like soy sauce, a liquid. I guess my question is, can I turn teriyaki glaze and baste back into teriyaki sauce?
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). I used a pre-grated mix of mozarella, cheddar and romano. After mixing in the cheese, the sauce took on a fine, lumpy consistency - something like pureed cauliflower. Bringing it back to a simmer caused some of the surface to start to resemble a more normal looking mac & cheese sauce, but stirring returned the sauce to its previous grainy consistency. Once it was simmering briskly, I left it on the stove simmering for 5-10 minutes to see if it would smooth out, but it did not appear to improve. What did I do wrong?
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