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Why do you use sauce?
I use a sauce to complement the main dish.
What does it mean to reduce a sauce?
I use a sauce to complement the main dish.
Why enchilada SAUCE is important in Mexico?
It is a sauce of complex flavors, first invented in Mexico. It includes several kinds of chilies and spices found within Mexico, and is considered a traditional dish -- it is like the Indian curry or the Lexington Dip.
Why is texture important when balancing a dish?
Texture is important because you don't want a dish to be way too dry, or way too moist. Like if you eat dry chicken, you want to dip it in a sauce. That is why people like to balance texture in dishes.
What is the best dish to serve with cavassa sauce?
Fufu
Did colonial people eat apple sauce?
yes they did eat apple sauce with there meals as a side dish.
What is a satay dish?
It is something cooked in a peanut based sauce.
Italian dish in a ham creamy sauce?
Pasta Carbonara??
How would soy sauce effect the taste of a dish?
Sauce in general will improve the taste of any dish- Soy Sauce is best added to Asian Food- like Fried rice/noodles, soups, stewSoy sauce is available in a variety of flavors and varies in each Asian country. In general light/dark soy sauce is used
Which country does beef and black beans sauce come from?
You would think that this is an authentic Chinese dish. However, you will not find beef and black bean sauce in China. The dish, whether it contains beef, , fish, pork or vegetables with black beans (not as a sauce). Sometimes you will find the dish having the fragrance or flavour of black beans. I suspect that the the dish, with sauce, may created for a European/North American market. I feel sure that this comment could attract further conversations.
French term for a dish of white meat with a white sauce?
Blanquette
Where is cauliflower cheese traditional food?
Cauliflower cheese is traditionally a British dish. The dish consist of cauliflower, a cheddar cheese sauce, a Bechamel sauce flavored with cheese, English mustard, nutmeg and breadcrumbs.
