How can I make or buy "Japanese BBQ sauce" like they serve on the breakfast special at Dojo in NYC? [more inside]
posted by dirtdirt
on Jan 20, 2008 -
I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular? [more inside]
posted by zebra3
on Dec 28, 2007 -
How can I make a coconut milk-based sauce more healthy but still keep it creamy? I have some ideas and I'd like your suggestions. [more inside]
posted by HotPatatta
on Aug 20, 2007 -
I've been steaming a lot of veggies lately, much quicker than cooking them. I usually top them with tomato sauce/mozzarella and some spices. I'm getting kinda sick of tomato sauce, what are some alternative toppings?
posted by parallax7d
on May 7, 2007 -
Ecuadorian chilli sauce with passionfruit, it's sooo good!
Any idea what it's called? Its the most common salsa de aji on ecuadorian restaurant tables, but its been ages & I can't remember the brand. There are a number of different flavours but the one that stands out is 'Con Maracuya'. Unbelieveably tasty.
I want to get my hands on some in the UK, but my google-fu has failed me. Bonus points if you can point me to a shop that stocks this stuff...
posted by whoojemaflip
on Mar 11, 2007 -
Pasta Sauce Jar Filter: I reuse my old pasta sauce jars for pantry storage. No matter how well I clean the lid the scent of pasta sauce remains and sometimes compromises the food stored inside. Any tricks for getting the lid spickety span. Note: I have no dishwasher.
posted by Constant Reader
on Jan 12, 2006 -
Any ideas for a sauce (or gravy) that would go well with both turkey and fish? [more inside]
posted by ontic
on Nov 22, 2005 -
Simple canning of sauces. I like to make large batches of pasta sauce, barbecue sauce and fresh salsas. I've been freezing them, but the canning sounds like it would be a better route to go (no need to defrost, no freezer burn). Know of any resources to get me started? I've never canned a thing in my lfe.
posted by sharksandwich
on Oct 12, 2005 -
I've got a jar of organic applesauce that started smelling sour about two weeks after I bought it. Should I eat it? [more inside]
posted by breath
on Apr 30, 2005 -
SauceFilter: starting with just a can of diced tomatoes, how do you make spaghetti sauce? I'm looking for simple
recipes. [more inside]
posted by zardoz
on Feb 23, 2005 -
I would like a recipe for a low fat white sauce to use as sauce for pizza crusts. I suppose I could buy some pre-made lowfat Alfredo, but I would prefer to make it from scratch. It needs to be fairly thick to not run off of the pie whilst baking/eating. I'm planning on using Mozarella, mushrooms, and chopped/cooked spinach as a topping. Any suggestions?
posted by sharksandwich
on Feb 21, 2005 -
What do you put in your red sauce? I like mine, but I think I want to try out some elements from yours. Please tell me how you make it.
posted by Mayor Curley
on Feb 17, 2005 -
What type of sauce will go best with pumpkin tortellini? Anyone have good recipe suggestions? [more inside]
posted by skwm
on Mar 1, 2004 -