Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to make a roux, blonded it, then stirred in some chicken stock. Turned out to have an excellent velvety texture. What will happen to the consistency of the sauce after being in the fridge for a night? Also, my sauce had the consistency of tempered chocolate, is this on par or thicker than what would be considered 'normal'?
The sauce will thicken when cooled. And as for consistency... It really depends on individual taste. The usual test is "When you did a spoon into the sauce, does the sauce coat the spoon upon removal?"
However, I like my sauces a bit thicker. Tempered choco. is about my tastes, however alot of people would like it a bit thinner. It's all a matter of taste.
Also note, the sauce will thicken on cooling, but will return to it's chocolatey consistency upon reheating.
, though, so this was new to me. I made the roux fine, and mixed in the milk, which produced a smooth sauce. Once it started to thicken, I added the recommended amount of cheese (200g, to 2 cups milk). 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
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?
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?
I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the definition on this site epicurious mousseline [moos-LEEN] 1. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency. So what's the 'orthodox' way of making mousseline sauce? And what difference would it make to use the whites instead of the yolks? I guess, I will have to try it one of these days, but was wondering about.
Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of consistencies. Others don't give instructions at all. I've had recipes say "then add milk to reach cream soup consistency", and I have no idea how much milk to add. Eating out doesn't make it easier. Our cafeteria offers stuff I would classify as vegetable puree at the soup bar. I'm sure I've had "cream of mushroom soup" somewhere which had the consistency of half-fat dairy cream. What
, simmer it, then cool and refrigerate to set. Unfortunately, what I ended up with after refrigerating overnight was closer to the consistency of jam or marmalade than a Turkish delight. It was far..., the second one (after agar) being vanilla. I'm not sure whether this is normal or whether it might have been diluting the agar mix. I did notice that it did not seem to be gelling at all while...I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe
After watching "The Wing and I" in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The recipe for the sauce is: butter garlic hot sauce I wonder what exactly is hot sauce. Alton Brown said there are dozens of hot sauces. I tried to use plain tabasco but that doesn't work. Can I make my own?
to desired consistency. But like I said, although it works, it is way too buttery. I would love to figure out a recipe that would allow me to do make something of a similar consistency, but with dairy free w/ dark chocolate (ie: no milk/butter). But I am not sure what gives the sauce the taffy consistency vs. freezing up. I immediately discounted any recipes that I saw which were water based due...I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need
After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base. What can I do with the vegetables? They are tasty to eat as-is, but I want something a bit more creative? Some idea (please chime in if you've tried something like this): -puree the vegetables with the juice, then boil, reduce, mix in other ingredients for a heartier sauce -use as toppings (pizza, burgers) Also, with this in mind, are there other veggies I could add to the slow cooker? ie, adding veggies not just for how they flavor the meat, but adding