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Yes, I'm trying to make a sauce for the meat. But as I'm also trying to learn a little bit about emulsions, I'd like to know if I can use that method to thicken this liquid. And if I can't, why not? Thanks Sent from my SM-N900W8 using Discuss Cooking mobile app

So I'm not losing and good flavour or texture by tossing it?

Hello. I'm new to this forum and to emulsions. I've made a few dressings lately, but that's about it. After doing some short ribs in the sous vide machine I was wondering if it is possible to make an emulsion of the blood you strain off the ribs by adding a little egg or mustard and using...

Thanks for all the suggestions. I not sure if the wings I had on vacation were bake for the whole cooking process, but the sauce was definitely cooked into the wings which is what I am looking for. The end result doesn't have to be super crispy but I want the sauce to be fully cooked in and...

Hello. I am currently trying to replicate a chicken wing recipe that I tried while on vacation. The basic goal is to get sauced and baked chicken wings to be crispy. Here's what I am doing now: 1) toss the wings in a seasoned flour (garlic powder, salt, pepper, cayenne) and let the coating...