why do restaurants reuse utensils or dishes The Best and Easiest Homemade Pasta Sauce Recipes Anyone Can Master
Do you think you need a recipe for pasta sauce to make a delicious pasta dinner tonight?I assure you that if you learn the three most commonly used (that is, the so-called) cooking Masterbatch, you will make a variety of dishes with a dish that has never been used beforeEnd the selection.You may even find a new favorite recipe for pasta sauce as your "signature "."Even if you just want to get some great new ideas for your daily dinner, these three sauces offer endless opportunities.Marinara sauce recipe starts with one of the five "mother sauces" cooked in France (all sauces start)In this case, tomato sauce.Tomato sauce.A strange way to say the broken, de-skinned and de-Seed tomatoCombine with "basics" (meat, vegetables, fish.So, let's start with the tomato cake.The best way to remove the tomato skin is by hot. Here is a simple process of cooking tomatoes: The second step in making the recipe for marinade sauce uses frying: by following this process, in less than an hour, you can have a homemade pasta dinner easily.Any night of the week!When you think of a white sauce recipe, the most common thing you imagine is that it originated from the French mother sauce bechamel.Bechamel laid the foundation for every white sauce recipe --Including the most popular pieces of meat from Alfredo, and even the classic macaroni and cheese.The key to making this velvet white sauce smooth is knowing how much milk to add.This is the most certain thing you can do with your eyes.not a recipe!You melt the butter on the stove first and then remove it from the heat.When you add flourA little at a time-You will see the mixture thick to the consistency of the wallpaper paste.By the time it does, you already have roux and it's time to get back to the heat.Your goal here is to cook the protein out of flour.When most roux changes from yellow to white, you will know that this has happened.In the process, when the protein is cooked, you will smell the smell of scorched.Now you can start adding milk.This is the most important step in making this sauce, so take a moment here.Keep adding milk-A little at a time-Until the sauce stops thickening.So here's a process: I like to add the flavor of garlic to my white sauce recipe, so here's a trick to add garlic, but don't add chopped garlic blocks.I cooked the whole garlic cloves in the sauce for a while and then removed them before serving.This will inject a great taste of garlic into my white sauce recipe.Finally, if you're making Alfredo (or macaroni and cheese), you can add your favorite cheese here and heat and stir as they melt.The recipe for butter and garlic sauce can be made in less than 30 minutes. The sauce is quick but a bit trickier than the others.But feat not!I have given you the know-how to this technology.Again, we started with one of the French cooking mother --This time: beurre blanc, fried with scallions and any liquid, served in cold butter.Since we will make a recipe for garlic sauce, we will also add garlicTogether with scallions at the same time.The trick to this sauce is to keep the butter yellow all the time, which means the butter is not separated --This is what you don't want.In order to keep the butter yellow, we have to control the heat.The best way to do this is to act slowly.To melt the butter, do not burn it, put the cold butter in the cold pan, heat it on the stove, and melt a little butter.Remove the pan from the heat, rotate it and melt more butter.Heat the pan for a few seconds to heat the butter again.Remove from the heat, then rotate and melt more butter.Repeat it until the butter is all melted.Stir-fry with scallions and garlic.Controlling heat and not separating butter is the most important secret to success when making this garlic sauce recipe.Keep the butter yellowI don't emphasize enough!Once the color of the scallions and garlic becomes translucent, add cold liquid (such as white wine), then add cold butter and cut into a consistent square.If the pot starts to get too hot, you will see the white spec floating on top of the butter.If this happens, remove the pan from the fire, add more cold butter and cool the sauce quickly.Tip: You can always heat the sauce again when you cool it, but once the sauce is really "broken" you won't be able to fix it.When you are satisfied with the consistency and flavor of the garlic sauce formula you make, add salt and white pepper to taste it and eat it on your favorite pasta.Using these basic cooking methods, it's easy to make any recipe for pasta sauce.I bet you're already thinking about some cool changes using your favorite ingredients.Because trying, making mistakes, and new discoveries are all part of the cooking and your personal cooking journey --Think about it, what a delicious road you have in front of you!