Sauces recipes

Estimated Flavonoid Content of Bolognaise Sauce Using Standard Recipe... 

The Problem Your recipe for lasagna calls for a 16-ounce jar (2 cups) of tomato sauce. You find a can of tomato puree (which you ll have to spice up a bit), and the can contains % liter of puree. How many cans of the puree will... 

IV /I y husband and I launched our Indian sauce company while I was I V Ipregnant with twins. While developing the recipes, I stood over countless steam kettles inhaling curry and vindaloo vapors—thankfully never once feeling queasy. It must have seeped into Anna s and Lucy s subconscious, because now (at two) curry and rice is one of their favorite meals. 

Chu kept it up, trying one recipe after another like a chef in pursuit of the perfect sauce. Finally, he and his team, along with Maw-Kuen Wu at the team s University of Alabama unit (Wu was a former graduate student of Chu s), replaced the lanthanum with the rare earth yttrium. They heated the mixture for hours at 1,652° F, ground the solid mass produced, and sintered it at 2,192° F. Wu drenched it with coolant, but this time he used liquid nitrogen. When Wu passed an electric current through the new ceramic, its resistance dropped sharply—at what physicists would later call a balmy 93° K (-292° F). We were so excited and so nervous, recalled Wu, that our hands were shaking. At first we were suspicious that it was an error. ... 

The most effective way for me to help you put all of this great information into action is to show you how easy it is to make superfruits a regular part of your diet. I make it even simpler by also giving you recipes. In Part III, you ll find lots of delicious smoothie recipes that use superfruits, along with recipes for breakfast, salads, sauces, seafood entrees, and, to top it off, desserts ... 

Integrate berry sauces in your main meals regularly, rather than enjoying them just twice a year between Thanksgiving and New Year s Eve. Each of these super fruits provides a color-rich, tangy sauce complement for practically any hot dish, meat, or dessert. Scan the recipes in Chapter 6 for ideas on making superfruit compotes and sauces. 

Typical applications for MSG are soups, sauces, ready-to-eat meals, meat and fish products, snacks, and vegetable products (with the exception of pickled products because of their low pH of 2 to 3). Typical usage levels of MSG are shown in Tab. 3.47. They range from 0.1 bis 0.6 % in finished food. There appears to be some variability from one person to another as to the preferred optimum level of use. Because MSG is readily soluble in water, recipes often call for dissolving it in the aqueous ingredients of products such as salad dressings before they are added to food. 

Sauces and fixes are much more specific to a particular dish and are used to enhance the personality (the characteristic note) of the dish. They are also termed recipe... 

The dissemination of the soybean out from its heardand to other countries was a slow process and initially locaUzed to Chinas neighbors. The soybean and/or soy products moved rapidly from China to Europe during the Age of Discovery. The association of the soybean growing in the field with its main traditional products such as tofu, soy sauce, and miso was a mystery to the West. However, Kaempfer s book, published in 1712, provided the recipes to make traditional products from soybeans. 

A recipe for making creamy pasta sauce calls for 0.75 L of cream. Your measuring cup measures only in cups. How many cups of cream should you use (4 cups = 1 quart)... 

It is claimed that the use of EMCs can result in considerable raw material cost savings since up to 50% of cheese solids in many product formulations can be replaced by a small quantity of EMC. Their use also enables food processors to adjust any variable flavor in natural cheese included in their product. They are of particular value in (a) processed cheese, (b) cheese powders, (c) cheese snacks, (d) pizza sauce, (e) cheese biscuits, (f) cheese spreads, (g) quiche, and (h) dips. The rate of addition is directly related to the profile of the natural cheese present and the strength required in the end product. On average, the recommended use rate is 1 to 3% of the total recipe weight. EMCs should be stored at 2 to 6°C and used within 6 months from date of manufacture. 

Croquettes can be made from chopped beef, chicken, crab, egg, fish, ham, lobster, oyster, salmon, sweetbreads, or veal. The chopped, cooked meat is mixed with seasonings and flour, egg, etc. This mixture is formed into the traditional croquette shape, which is like a small cone. They are rolled in crumbs, dipped in beaten egg, rolled in crumbs again, and fried in deep fat. They are served with or without a sauce, depending on the recipe of choice. 

Special Dietetic Foods. Many types of special dietary products are now available for people who must limit their consumption of substances present in ordinary foods. For example, there are artificially sweetened jams, jellies, salad dressings, sauces, and soft drinks. The term dietetic does not always mean that the product contains an artificial sweetener. Rather, it may mean that considerably less than the normal amounts of natural sweetener were used in the recipe. It may also be used to designate lowfat varieties of items such as salad dressings. Also, both dry and liquid forms of low-cholesterol egg products are sold in most supermarkets. However, it is best for anyone who has been placed on a modified diet to consult his or her doctor or dietitian before using any special dietetic foods because use of the new product may result in a significant alteration in the nutritional value of the prescribed diet. 

Sauces do not take any great amount of time to make. Nevertheless, they should not be a neglected art, for, in the final analysis, the sauce often lifts up the dish it glamorizes the simplest food it gives the recipe distinction it increases the appetite appeal it is the crowning touch. 

Six cups of cbeese are sufficient to make 3 pizzas. Tbe pizza recipe contains numerical ratios between other ingredients as well, including tbe crust and the tomato sauce ... 

We have enough crusts for four pizzas and enough cheese for five pizzas, but enough tomato sauce for only three pizzas. Consequently, unless we get more ingredients, we can make only three pizzas. The tomato sauce limits how many pizzas we can make. If the pizza recipe were a chemical reaction, the tomato sauce would be the limiting reactant, the reactant that limits the amount of product in a chemical reaction. Notice that the limiting reactant is the reactant that makes the least amount of product. The reactants that do not limit the amount of product—such as the crusts and the cheese in this example—are said to be in excess. If this were a chemical reaction, three pizzas would be the theoretical yield, the maximum amount of product that can be made in a chemical reaction based on the amount of limiting reactant. 

Meat loaf is a favorite everywhere, loved for its economy, ease, and flexibility. Go basic with mashed potatoes and gravy, fancy with grilled vegetables and capelhni (angel hair pasta), or enjoy it cold on a next-day sandwich This is the way my mother made it, but once you master this recipe, improvise and customize to your hearts content. Wrap it in bacon, glaze it with sweet and sour sauce, top it with ketchup and hot sauce, or spice it with garam masala and serve it with basmati rice. 

---