this post was submitted on 19 Oct 2023
1481 points (95.6% liked)
Comic Strips
12745 readers
3684 users here now
Comic Strips is a community for those who love comic stories.
The rules are simple:
- The post can be a single image, an image gallery, or a link to a specific comic hosted on another site (the author's website, for instance).
- The comic must be a complete story.
- If it is an external link, it must be to a specific story, not to the root of the site.
- You may post comics from others or your own.
- If you are posting a comic of your own, a maximum of one per week is allowed (I know, your comics are great, but this rule helps avoid spam).
- The comic can be in any language, but if it's not in English, OP must include an English translation in the post's 'body' field (note: you don't need to select a specific language when posting a comic).
- Politeness.
- Adult content is not allowed. This community aims to be fun for people of all ages.
Web of links
- !linuxmemes@lemmy.world: "I use Arch btw"
- !memes@lemmy.world: memes (you don't say!)
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Can you elaborate on this so called simmerin' sauce please
It's just like a pre-mixed (typically middle-Eastern) sauce with coconut milk and spices and thing like that pre-prepared. It shouldn't have any preservatives or anything you can't pronounce.
There's many options for sauces, depending on your preferences and dietary requirements, but there are a few key common steps.
For example many Indian curry type sauces can begin with frying diced onions, some ginger, garlic, chillis, coriander seed powder, cumin powder, turmeric powder, black pepper, and tomato paste, then coconut milk to form the main body of the sauce. Don't worry if you don't have access to all of these, mix and match. Then finish with fresh coriander leaves.
Or a simple marinara type sauce begins with frying diced onions, garlic, tomato paste, followed by a glass of wine and a can of tomato to make the main body of the sauce. Add basil at the very end, as the flavor is delicate and destroyed by heat.
Notice in both cases we begin with aromatics - onions, garlic, spices - that get heated up to release the volatile flavor compounds. Then deglazing the pan and simmering with something that constitutes the main bulk of the sauce - e.g. canned tomato or coconut. Then finishing with more delicate herbal flavors that get desroyed by extended cooking. This is a general pattern that appears in foods from all over the world. The crucial part is learning how long each ingredient requires to cook for, and therefore what stage it gets added.
Once you get used to this you can begin to enjoy the creativity and rewarding nature of cooking, and explore the world through food. Like the Indian example above can be quite easily modified into a Thai green curry with a few substitutions such as extra green chillis, galangal instead of ginger, and finishing with Thai basil.
I'd say another crucial aspect is appreciating the importance of emulsions - a colloidal suspension of small fat particles in water - which results in a rich and unctuous mouthfeel. Many of our favorite foods and sauces are emulsions (butter, mayonnaise, pesto, curry). But I don't want to overload you with information as I've already written a lot. Good luck.
Also a starch slurry or roux are easy ways to thicken sauces, controlling the consistency of a sauce can be important depending on what you are tossing in it or putting it over.
Any packet sauce mix like curry or gravy'll work too
I've also heard you can cook a chicken breast on top of the bed of rice