Patel

Sour cream makes scrambled eggs richer, but it doesn’t turn them into a sauce. The fat in sour cream holds moisture in protein and carries flavor so you end up with a better texture (not just dry curds). It works like butter or cheese does; people do that with their eggs to keep them from … Read more

For example, too little tomato paste mean the sloppy joe sauce spill all over the plate. However, too much result in a thick goop that is better for spreading on bread then eating from a bun. How do you know? The answer lie in how sloppy joes behave after simmering. They should sticks to the … Read more

In a noodle dish, the entire meal hinges on getting the soy sauce just right. If there isn’t enough, they’ll taste flat. If you add too much, the noodles will be salty by the time they reach the table. That doesn’t take into account the thickness of the noodle or whether it is measured dried … Read more

The soy sauce is one of those ingredients that can completely transform flavor of your stir fry. If there’s not enough, the veggies will be bland. But add too much and you’ll end up serving food that is more salty then expected. This doesn’t even count the starch you are pairing it with, like noodles … Read more

Soup or stew? Somewhere in between is chicken and dumplings. A good broth should clings to your spoon, but never become paste. How much cornstarch do you add? That depends on what’s already in there. Most cooks gets off track right here: they weigh out the initial broth and overlook the fact that dumplings will … Read more

That’s because making a good margarita requires just enough lime juice to give it that refreshingly tart bite without being so overpowering with acidity that it becomes harsh on the palate. Not enough and sweet overtakes; too much, and well…you get the picture. You want to have an idea of how much lime juice you’re … Read more

In ramen, where do you put soy sauce? Don’t just add salt until it tastes right. There is already salt in the soup and toppings, and the noodles soak up liquid and affect flavor. If one of those things are thrown off, the whole dish will be either to strong or flat. So that’s why … Read more

Cheesecakes vary by type. Some have heavy cream that lightens them, while others do not. Some hold their shape, while others do not. Some are fluffy, while others are not. Heavy cream can make all the difference, although sometimes not as everyone expects. With too much cream, a cheesecake won’t set up quite right, or … Read more

French toast with nutmeg is better than french toast without it, but that fine line exist between a hint of nutmeg and a nostril-singeing whiff of it. How much cinnamon did you add to your batter? How thick is your bread? How many slices will you be serving? All of these affect the final outcome… … Read more

Getting the tomato paste just right on spaghetti sauce is a little thing, but that’s what makes or breaks the whole meal. Not enough paste and, no matter what else is right about it, your sauce will taste thin. Too much and suddenly it’s more like pizza sauce then what you thought was going to … Read more