Search results

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
  1. K

    Clear up my sauces

    I have had great success with making a stock based sauce, then adding a tablespoon of cornflour in a little water at the end to thicken it up. I have no real complaints with this method, but... Cornflour is white, and when mixed in it makes my clear sauces, slightly murky, and creamy looking...
  2. K

    Thai Style Sauce

    Here's something I've been working on, pour it over a fried piece of fish, I like it with salmon. It's not exactly where I want it yet, seems a little to sour, but I don't want to add sugar. Would palm sugar help this dish? Any recomendations would be welcome. Please try it, it's quite a nice...
  3. K

    Traditional Satay

    OK so all the recipies I see for Satay Sause call for Peanut Butter. I'm not after a creamy tasting Satay, but more the slightly bitter firey type Satay. Anyone have any ideas on a satay recipe without the peanut butter? Thanks Kieran Farrell
Back
Top Bottom