I am a very big fan of store-bought recess meals, both as a product and a concept. The no-cook, assemble-and-eat boxes of food are convenient, customisable, and fun for all, including actual school children and those who are just children at heart.
Tagged With sauce
I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can't be beat, but you'd be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don't have to drain) and no roux.
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
I can't remember a Christmas dinner without a lasagna on the table. This is largely due, in part, to watery sauce with pasta and cheese sort of floating in it, but it's also just always been there (paired with an overcooked rib roast, of course). That meal, the last big holiday meal for many families, deserves better.
Gnocchi, if you haven't met them before now, are dumplings made from boiled potatoes, which are then formed into a dough of sorts, usually by adding flour and egg. Though more traditionally served as an appetizer, they have become a popular featured dish owing to their incredible versatility. Here's a delicious homemade recipe suitable for the laziest of chefs.
Marinara and other tomato based pasta sauces aren't too difficult to make on your own, but sometimes you don't have the time. This super simple trick can make a jar of the store-bought stuff taste like you've been working on it all day.
Hello, everyone, and welcome back to a particularly gooey episode of Will It Sous Vide?, the column where I conduct food experiments with my immersion circulator.
Starchy pasta water is often incorporated into sauce to silk-ify the texture and help it stick to the spaghetti. The more starch, the creamier the sauce. You can use this principle to take your plate of pasta to a dreamier place, and "super starch" it by adding a handful of semolina flour to the cooking water.
A perfectly-cooked poached or fried egg is fantastic on pretty much anything -- from ramen to burgers -- but, be honest, you're mostly just in it for the yolk. You could cook individual eggs to that perfect, runny-yolk stage, or you could make this yolk sauce from Cook's Science and use it all week.
Making Big Macs at home just got a whole lot easier with the launch of bottled Special Sauce. For a limited time, McDonald's is selling its famously tangy condiment in 500ml plastic squeeze bottles for $4.95. However, it's only being offered at select outlets for one day only. Here's where you can snap it up.
Demi-glace (a rich brown sauce usually made with veal stock) is delicious on pretty much everything (pasta, meat, veggies, etc.), but this umami-bomb is off-limits to the meat-free folk. Luckily, the good people at ChefSteps have come up with a vegan version that has just as much flavour as the original.