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(Some Guy)   Can you make sauce like a boss?   (themanual.com) divider line
    More: Cool, Tomato sauce, Cooking, good sauce, solid tomato, Barnaise sauce, Sauce, South Americans, good teriyaki sauce  
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795 clicks; posted to Food » on 20 Mar 2022 at 2:09 PM (14 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-03-20 10:39:27 AM  
since I was 13.
 
2022-03-20 11:13:54 AM  
My first thought was 'Hell yeh, I'm a master of Hollandaise". Then the second line in the article says, we don't expect you to pull a Béarnaise sauce out of your hat at a moment's notice. Well WTF is that about? The list they have is simple, basic, etc etc, and everything on that list completely lacks subtlety and will probably overpower whatever over-charred animal flesh they deign to slop it onto. Except of course the Béchamel, which is essentially hot milk. Methinks the author should cast their net a bit wider next time. Jeez.
 
2022-03-20 11:39:52 AM  

Stephen_Falken: My first thought was 'Hell yeh, I'm a master of Hollandaise". Then the second line in the article says, we don't expect you to pull a Béarnaise sauce out of your hat at a moment's notice. Well WTF is that about? The list they have is simple, basic, etc etc, and everything on that list completely lacks subtlety and will probably overpower whatever over-charred animal flesh they deign to slop it onto. Except of course the Béchamel, which is essentially hot milk. Methinks the author should cast their net a bit wider next time. Jeez.


Ehh, they're good bases that get you comfortable with making them.  Once you have a bechamel you can make gravy and also cheese sauce.
 
2022-03-20 1:22:03 PM  
I make a bechamel as the base for my cheese sauce for mac and cheese.

Chimichurri is my new love. I buy a lot more parsley these days, although I got hooked on it last summer when my CSA box had a gorgeous bunch of carrots with plentiful, lush greens. Turns out you can make chimichurri using carrot greens in place of the parsley and it's delicious.
 
2022-03-20 2:10:27 PM  
Can you thick about licking mg balls?

Fark user imageView Full Size
 
2022-03-20 2:16:25 PM  

Stephen_Falken: Except of course the Béchamel, which is essentially hot milk.


No, bechamel is *not* hot milk.

It's hot library paste
 
2022-03-20 2:20:26 PM  
cdn0.woolworths.mediaView Full Size

The Sauce is the Boss!
 
2022-03-20 2:20:40 PM  

Oneiros: Stephen_Falken: Except of course the Béchamel, which is essentially hot milk.

No, bechamel is *not* hot milk.

It's hot library paste


I think this was already covered in the fir...oneth post.
 
2022-03-20 2:52:55 PM  
Interesting that they call making ketchup into BBQ sauce is "from scratch".
 
2022-03-20 2:56:58 PM  
My wife and I love Schnitzels (pork or chicken) - and my go-to sauce to serve alongside them is "Zigeuner Sauce" (which, I believe, means 'Gypsy sauce' or 'Peasant sauce').

Ingredients
·        1 or 2 small onion, sliced
·        1 small carrot, Julienne
·        Half a red pepper, thinly sliced
·        2 mushrooms, sliced
·        1 teaspoon paprika, sweet
·        Pinch of hot cayenne or red chilli powder to taste
·        1 dessert spoon flour
·        75 ml red wine
·        1 tablespoon tomato puree
·        150 ml chicken stock
·        Salt and pepper to taste
·        20 g butter or sunflower oil
Method
·        Fry onions in butter or oil until starting to brown
·        Add mushrooms, fry for a further 2 minutes
·        Add pepper and carrot, fry for a further 2 minutes
·        Remove from heat temporarily
·        Add spices, tomato puree and flour
·        Add red wine
·        Stir and bring to boil
·        Add chicken stock
·        Add salt and pepper to taste
·        Boil until thickened
·        Serve immediately (or cool, then microwave or re-heat)
 
2022-03-20 2:58:07 PM  
saus:
calve.nlView Full Size


caus:
thescottishsun.co.ukView Full Size
 
2022-03-20 3:01:54 PM  

Stephen_Falken: My first thought was 'Hell yeh, I'm a master of Hollandaise". Then the second line in the article says, we don't expect you to pull a Béarnaise sauce out of your hat at a moment's notice. Well WTF is that about? The list they have is simple, basic, etc etc, and everything on that list completely lacks subtlety and will probably overpower whatever over-charred animal flesh they deign to slop it onto. Except of course the Béchamel, which is essentially hot milk. Methinks the author should cast their net a bit wider next time. Jeez.


image.spreadshirtmedia.netView Full Size
 
2022-03-20 3:02:21 PM  

hoyt clagwell: Interesting that they call making ketchup into BBQ sauce is "from scratch".


it's like the thread we had somewhat recently, where that pioneer woman (or whoever FTFA) gushed along the lines of, "everybody knows that the best baked beans start with... canned baked beans!"
 
2022-03-20 3:05:46 PM  

luckyeddie: "Zigeuner Sauce"


I think we're now supposed to call it as, "Paprika Sauce Hungarian" which is probably only fair.
 
2022-03-20 3:16:08 PM  

tintar: luckyeddie: "Zigeuner Sauce"

I think we're now supposed to call it as, "Paprika Sauce Hungarian" which is probably only fair.


Yes, my pal Ron (German, but currently living in Leiden in the Netherlands) said something similar a few weeks ago.
 
2022-03-20 3:33:13 PM  

luckyeddie: tintar: luckyeddie: "Zigeuner Sauce"

I think we're now supposed to call it as, "Paprika Sauce Hungarian" which is probably only fair.

Yes, my pal Ron (German, but currently living in Leiden in the Netherlands) said something similar a few weeks ago.


maaan, now I want leidse'kaas (no really, it's been forever and a day!)
 
2022-03-20 3:33:15 PM  
No But thanks to this video I can make a martini like one
Stanley Tucci - How to make classic gin Martini
Youtube jrwVZj3_G-U
 
2022-03-20 3:34:44 PM  
I'm decent at sauces including some that aren't common anymore like cameline.

A wonderful book if you want to learn the French Mother Sauces and their derivatives is Raymond Sokolov's The Saucier's Apprentice. takes you through them in an incredibly organized fashion with most of the classic daughter sauces including a recipe featuring each one.
 
2022-03-20 3:34:46 PM  
I have a deep disagreement with a friend over BBQ sauce. He thinks you need to develop the most precise recipe possible. I think the recipe is written on your heart and if you feel like it belongs in your BBQ at the time, it should be in there, and if you get hurt, keep on trying
 
2022-03-20 3:35:20 PM  

hoyt clagwell: Interesting that they call making ketchup into BBQ sauce is "from scratch".


Well, that's just embarrassing. Everyone knows the best way to make BBQ sauce from scratch is to mix equal parts cider vinegar and Sriracha.
 
2022-03-20 3:36:53 PM  

poorjon: I have a deep disagreement with a friend over BBQ sauce. He thinks you need to develop the most precise recipe possible. I think the recipe is written on your heart and if you feel like it belongs in your BBQ at the time, it should be in there, and if you get hurt, keep on trying


Yes. BBQ sauce is about what you have not what you want.

IF YOU ARE SOBER ENOUGH TO MEASURE WHAT YOU PUT INTO IT YOU MIGHT BE BBQING WRONG.
 
2022-03-20 3:44:32 PM  
The only sauce I can think of that I've ever made from scratch is Chimichurri once when I made Choripan.
It was waaaaay better than the jarred stuff I used a few times after. The problem I have around here is I can't find the right sausages for Choripan.

There are BBQ, hot and pasta sauces I really like so I won't waste time or money making those. I'll just grab the $2 bottle of what I already know I like.
 
2022-03-20 3:51:35 PM  

mikefinch: poorjon: I have a deep disagreement with a friend over BBQ sauce. He thinks you need to develop the most precise recipe possible. I think the recipe is written on your heart and if you feel like it belongs in your BBQ at the time, it should be in there, and if you get hurt, keep on trying

Yes. BBQ sauce is about what you have not what you want.

IF YOU ARE SOBER ENOUGH TO MEASURE WHAT YOU PUT INTO IT YOU MIGHT BE BBQING WRONG.


Fark user imageView Full Size
I totally agree.  Time for another beer.
 
151 [OhFark]
2022-03-20 4:15:51 PM  

poorjon: I have a deep disagreement with a friend over BBQ sauce. He thinks you need to develop the most precise recipe possible. I think the recipe is written on your heart and if you feel like it belongs in your BBQ at the time, it should be in there, and if you get hurt, keep on trying


You're both right.

Wing it to taste. Write it the hell down so you remember it next time. Be willing to tweak it as needed. Keep making records.

Literally how recipes were invented.
 
2022-03-20 4:24:11 PM  
I don't want to make my friend sound up tight because he absolutely isn't. And he foods for a living to boot.

He feels that the sauce is there to enhance the meat, and that too many ingredients make things muddled.

He's probably got the facts and the law on his side, but I'm going to pound the table and shout like hell
 
2022-03-20 4:40:32 PM  

abhorrent1: The only sauce I can think of that I've ever made from scratch is Chimichurri once when I made Choripan.
It was waaaaay better than the jarred stuff I used a few times after. The problem I have around here is I can't find the right sausages for Choripan.

There are BBQ, hot and pasta sauces I really like so I won't waste time or money making those. I'll just grab the $2 bottle of what I already know I like.


Sometimes it's the joy of cooking and trying new tastes, interpretations, and flavors. If it's consistency of a mass produced product you're looking for, then sure. For me, half the fun is the experimentation and challenge of trying to perfect a dish/sauce/whatever cooking brings.

Of course, I have on hand all of those store bought things in my pantry. Nothing wrong with needing or wanting something quick and easy. And sometimes, you just like what you like.
 
2022-03-20 5:27:47 PM  

Stephen_Falken: My first thought was 'Hell yeh, I'm a master of Hollandaise". Then the second line in the article says, we don't expect you to pull a Béarnaise sauce out of your hat at a moment's notice. Well WTF is that about? The list they have is simple, basic, etc etc, and everything on that list completely lacks subtlety and will probably overpower whatever over-charred animal flesh they deign to slop it onto. Except of course the Béchamel, which is essentially hot milk. Methinks the author should cast their net a bit wider next time. Jeez.


For us food tabbers I'd agree with you, but I think the article is casting a bigger net. And for that it's not terrible advice.

Though I could be wrong. I'm not all that familiar with "The Manual."
 
2022-03-20 6:16:54 PM  
How to make sauce like a boss...
Boss: "Make me some sauce!"
Lackey: "Sure thing, boss!"

/Yes I can make sauce.
//No a bechamel sauce is not library paste. Try my lasagne or my moussaka and learn.
 
2022-03-20 6:30:27 PM  

Jesus McSordid: How to make sauce like a boss...
Boss: "Make me some sauce!"
Lackey: "Sure thing, boss!"

/Yes I can make sauce.
//No a bechamel sauce is not library paste. Try my lasagne or my moussaka and learn.


this is the kind of bechamel I want instilled in my memory. sure, yes yes I can make the stuff, but still not instilled as brain tape since small times.
 
2022-03-20 7:40:16 PM  
Anyone that takes cooking seriously might as well know veloute espagnole and hollandaise as well as the stuff on the list
 
2022-03-20 7:55:51 PM  

eviljimbo: Anyone that takes cooking seriously might as well know veloute espagnole and hollandaise as well as the stuff on the list


If one is primarily interested in French-derived cooking. There are sauces which are as fundamental to good Indian and Chinese cooking, and anyone who "takes cooking seriously" should be at least passingly familiar with them as well.
 
2022-03-20 7:58:19 PM  
Barbecue sauce:

Apple cider vinegar (not distilled)
Crushed red pepper
Cayenne pepper
Black pepper
Salt
If vinegar is too sharp for you, try adding something sweet (honey, brown sugar - whatever was available in the 18/19th centuries), but only enough to slightly cut the bite of the vinegar.

Put everything but the sweetener in the pot and bring to a boil. Simmer for 10-15 minutes with the lid on. Turn off the heat, add the sweetener. It'll keep for a year or more.

Use on pork lightly. It's meant to cut through the richness of pork fat, not overpower or be the primary flavor. Make it a little sweeter for chicken, but never use it on beef.

Also works great for the vinegar component of a simple oil and vinegar salad dressing.
 
2022-03-20 8:01:26 PM  

anuran: eviljimbo: Anyone that takes cooking seriously might as well know veloute espagnole and hollandaise as well as the stuff on the list

If one is primarily interested in French-derived cooking. There are sauces which are as fundamental to good Indian and Chinese cooking, and anyone who "takes cooking seriously" should be at least passingly familiar with them as well.


Fair enough
 
2022-03-20 8:44:08 PM  

Jesus McSordid: //No a bechamel sauce is not library paste. Try my lasagne or my moussaka and learn.


I was kidding.

I've actually been making it since I was about 10.  My great grandmother was disappointed that there hadn't been any girls born in my generation, and taught my brother and me to cook.

And as we were up there for Christmas break, that meant making a few lasagne... which meant bolognese, bechamel, and spinach noodles.

And I don't do that 'dump in the milk and whisk like hell' crap.  It's a slow process:

Make your roux and cook it until it's roughly straw colored.  Stir in a little milk, and turn it into a blob.  Stir in a little more and it's a looser blob. Stir in some more and you'll get library paste. Keep repeating, adding no more milk than whatever's in the pan until you get it just a little looser than where you want the final product to be.  You can then add a little salt, pepper and nutmeg.

But you should still have nappe.  And use a wooden spatula when stirring.  It lets you scrape the bottom and corners of the pot so nothing burns or bubbles up funny.

Between chicken (or ham) a la king, tuna casserole, lasagna, mac & chesse, etc, I was probably making it at least twice a month through middle and high school.

It wasn't until later that I found I had dairy issues so stopped making it.  But I've since found that coconut milk beverage (the stuff sold in cartons as a milk replacement) will work for bechamel.
 
2022-03-20 10:47:17 PM  
https://www.gumbopages.com/food/sauces/

A good point of departure.  Happy hunting boys and girls!   A pinch of cayenne works magic on hollandaise ... and everything else.
 
2022-03-21 12:52:45 AM  
Not relevant but I had to share.
After dinner tonight (West African Peanut Stew) Mrs. Nuran said:
"We will eat Angelo Stew and destroy the Empire. We will eat Chicken and Groundnut Stew and raise the Republic!"
 
2022-03-21 6:45:27 AM  
Get a copy of Sauces, by James Peterson.  If my dog eared copy has told me anything, it's that sauces, rather than whatever they're applied to, is what makes a dish.
 
2022-03-21 8:38:04 AM  

hlehmann: Get a copy of Sauces, by James Peterson.  If my dog eared copy has told me anything, it's that sauces, rather than whatever they're applied to, is what makes a dish.


Manu Feildel also tells me that, and he seems nice enough!
 
2022-03-21 1:10:04 PM  

Oneiros: Stephen_Falken: Except of course the Béchamel, which is essentially hot milk.

No, bechamel is *not* hot milk.

It's hot library paste


Mmmm librarians.

Better if they're extra nerdy and are poets.
 
2022-03-21 3:33:18 PM  

EnderWiggnz: Oneiros: Stephen_Falken: Except of course the Béchamel, which is essentially hot milk.

No, bechamel is *not* hot milk.

It's hot library paste

Mmmm librarians.

Better if they're extra nerdy and are poets.


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