Nov 26, 2011 · I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory. What is in eel sauce?...

Jun 16, 2015 · Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based

Aug 25, 2012 · I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, etc.) are extremely high in …

So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience …

Aug 3, 2021 · I processed tomato sauce last night and 2 lids weren't sealed in the morning. They all seemed sealed last night.. Can I safely reprocess them this morning even though its been 8 hrs that …

Jun 13, 2011 · Sushi fish is raw... except for eel, which is a fish but is cooked. Are there other types of fish that are cooked in sushi? Is this a food safety issue? (e.g. shrimp/crab/seafood which aren't serve...

“Spreads, dips, sauces, mayonnaise and the like” is an impossibly broad category, with different techniques being used for different foods. Making "long (er)-life" homemade mayonnaise covers the …

I would expect there to be residual alcohol in all fermented products. Soy sauce is ~3% for example.

Most recipes I cook usually involve a sauce being cooked low and slow in a 20cm saucepan. I was thinking of buying a 20cm enameled cast iron saucepan but now I'm wondering whether I should just …

Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is different for each of those different th...