I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory.
What is in eel sauce? What makes it sweet and so concentrated with flavor? Also, why is it called eel sauce?
At home, you probably won't be able to manage eel bones boiled down into stock. Ignoring that, it's all a matter of mixing and reducing.
Sugar+soy+mirin, reduce to 1/3, revel in the joy of caramel and salt and sharpness.
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too sweet, so by how much should I decrease the sugar? The last time I baked this cake, I used 3 ounces unsweetened chocolate and it was perfectly dark. I want to get the same results. Help!
I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid. Rather then 6 recipes I am hoping to find a sauce base that I can flavor with different flavors. i.e. Peppermint, vanilla, ginger, cinnamon, dark chocolate, etc.. Mouth feel is important. I was considering a stock syrup but am concerned that it might be to sweet or not have a good mouth feel and would like to thicken it somehow
I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am not sure of the ratio of vinegar to sugar. I think it used brown sugar. I also remember putting in a bag of spices that I removed after I had cooked the relish. So I would like to know what the best ratio of sugar to vinegar is as I don't want it too sweet and what spices and ratios should I use . Thank you.
At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind, and the third is very mysterious to me. It is a thick, dark (nearly black) chunky "paste" (ok, to chunky to be a paste, but I don't have a better word for it... 'jam' maybe?). It is clearly made primarily of chilis, and I believe some kind of oil, but I'm not sure what else might be in it. It has a very interesting flavour -- kind of roasty and spicy? Maybe some garlic in there too? Any ideas
In the past I have bought this Chinese sweet which name I cannot recall. It is shaped in little cubes of some sort of trasparent dark jelly (not sure if it is actually gelatine, but it has a gelatinous consistency) containing peanuts and covered with slightly roasted white sesame seeds. Does anyone know their name and can possibly tell me how to make them?
light lager here, not the strongly malted dark beers which turn sweet with caramel products. I think that young corn is sweet because of its glucose, which converts to starch while ripening. Is it glucose which makes the alcohol free beer sweet? If yes, does it ferment in the alcoholic beer, or is it still there, but covered by the alcohol taste? Or is my sense of taste misleading me? ... are slightly sweet (but not with a sucrose sweetness) and remind me very much of the taste of young corn, specifically the white liquid contained in the raw kernels before the corn is ripe. This happens
seemed very high in that recipe. The resulting dish was in fact far too sweet and fatty and not nearly spicy enough. My first inclination would be to eliminate the sugar, reduce the peanut butter. The spiciness was easily remedied by the liberal application of sriracha. My goal is not just to make a tasty dish but to also be as authentic as possible. What should I look for in an authentic Thai curry recipe? About what ratio of peanut butter should I expect? Should they add sugar as this one did?
Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?