Jelly fruits salad simple but yummy 😋

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Cream sauce, Mornay sauce, cheddar cheese sauce, Nantua sauce, mustard sauce – what do they all have in common? The answer is this – bechamel sauce. Bechamel sauce, also known as white sauce, is one of the five French mother sauces that serves as the base for the secondary sauces mentioned above. If you know how to properly make this sauce, you’re halfway done when it comes to learning how to cook milk or cream-based sauces.

Bleu cheese is one interesting foodstuff. While people commonly do everything possible to prevent molds from growing on food, in the case of bleu cheese it is totally the opposite. It is actually cow’s milk, goat’s milk or sheep’s milk cheese that has been intentionally added with cultures of the mold Penicillium, giving rise to a final product that’s spotted with blue-green mold.

Ever wonder what’s in the bottle of your store-bought teriyaki sauce? If you found out how simple the ingredients are, you’ll hate yourself for not trying to do it at home. The main ingredients of teriyaki sauce are soy sauce, sake or mirin (sweetened rice wine), and honey or sugar.

More than just a condiment that’s simply an add-on to food to enhance flavor, tomato sauce usually forms part of the dish. Simple yet appealing, the tomato sauce is a perfect match for pasta dishes and is also commonly served as part of meat or vegetable dishes. What makes tomatoes very ideal to be made into sauces is that they have a rich flavor and their soft flesh breaks down easily.

Saltsa yiaourtiou – Thankfully you don’t have to pronounce it to make it. The words are Greek for ‘yogurt sauce’ and refers to the Greek yogurt dressing that is gaining popularity today as a delightful topping over chicken, cucumbers, tomatoes, olives and onions. It is a dressing made with Greek yogurt, a kind of yogurt which is becoming more and more well-liked not only among Greeks but elsewhere as well.

Barbeque is just not barbeque without barbeque sauce. The thick flavoring, poured onto meat during or after grilling, is what makes your barbecued chicken, beef or pork tasty and mouthwatering. There are a lot of commercial barbeque sauces in the market, but most of them are basically made up of the same key ingredients: tomato paste or ketchup, vinegar, sweeteners and spices. Wouldn’t it be more exciting yet money-saving if you simply made your own homemade barbeque sauce?

Broccoli and carrot sticks, fried zucchini and onion rings, chips, French fries and chicken wings-they all have one soul mate when it comes to dipping sauce: ranch dressing. Aside from being a common dip for vegetables and fried food, the ranch dressing is also a best-selling salad dressing. Its origin can be traced to Steve and Gayle Henson who opened a guest ranch in Santa Barbara, California in 1954. In the ranch, they served the diners a special salad dressing developed by Steve by combining buttermilk and mayonnaise with a dry mixture of herbs and spices. The dressing was a hit among diners, and one of the guests even requested a large batch of ranch dressing to bring with him to Hawaii for a big party he was planning.

That smooth and creamy light yellow sauce that tops steaks, poultry and vegetables, Bearnaise sauce is a popular but tricky sauce to make. Culinary experts say perfecting this sauce is one difficult job. But given the right steps, guidance and practice, cooking up the perfect Bernaise Sauce is not impossible.

Why does the topic about vegetables make everyone delve continuously for seemingly unending queries? A casual chat about asparagus, tomatoes, lettuce, or Brussels sprouts and the likes can lead to unlimited subjects of arguments. It may be how one finds the other. To some, Brussels sprout may have foul flavor and a vile taste but others may find it so satisfying to their palate. One should have a know-how on cooking methods suited to each vegetable to bring out the best in them, flavorful and nutritious.

Ripe jackfruits can be eaten as is but are also used in a variety of dessert based dishes such as custards, cakes and puddings. While it is relatively easy to find canned ripe jackfruit, it is another matter to choose a ripe jackfruit.

Good knife skills are a sign of a well trained cook, and though they don’t instantly make you a good cook, they allow you to do more with the ingredients you have. Some other benefits of good knife skills are:

One of the most common questions friends and family have asked me since I became a cook is ‘how do restaurants make ____ taste so good’. This can be steak, seafood, veggies, sauces, dessert, or in this case salad. Now don’t get me wrong – restaurant salads can be notorious for being hit or miss in terms of taste. But when they’re a hit, they’re really a hit. Just like a good steak, eating a good salad at a restaurant leaves you thinking, ‘how did they do this?’ and ‘why can’t I make salads like this at home?’.