this post was submitted on 19 Sep 2024
31 points (94.3% liked)

Cooking

6703 readers
2 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

[email protected] - Lemmy.world's home for BBQ.

[email protected] - Showcasing your best culinary creations.

[email protected] - All things sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
TheGiantKorean
DimFisher
31
Today I made a weird sauce (lemmy.world)
submitted 3 months ago by Ifera to c/cooking
11 comments fedilink hide all child comments
 

I want some help, according to what I did, this sauce seems to work but, from what I read, it seems like it shouldn't and I want to understand why it worked so I can duplicate the process.

I made some spicy chicken and fried it, recipe included sliced chichen breasts, seasonings and mayo, to keep it from drying out. Then when cooked, tossed them in a pot, added more mayo, flour, a bit of Red Oil, and milk.

Added some LKK chilli sauce, ginger, scallions and stirred. That chicken tasted glorious, but according to what I read, it should be curdling, not creamy.

In your opinion, Would this work or just be an abomination?

top 11 comments
sorted by: hot top controversial new old
[–] [email protected] 21 points 3 months ago (2 children)

You've made a variation on Bechamel sauce (aka white sauce) using flour, milk, and oil (traditionally you would use butter)

[–] [email protected] 5 points 3 months ago

The egg from mayo might have also helped it thicken

[–] [email protected] 3 points 3 months ago

My first thought was white gravy, but I can see Bechamel fitting the description too. I guess it would be a matter of ingredient ratios.

[–] [email protected] 16 points 3 months ago

Usually when things curdle it is because of acid, I don't see any very acidic ingredients in your list. The mayonnaise will also helps keep the sauce together, as will the flour. As the other poster said, Bechamel

[–] Smoogs 7 points 3 months ago* (last edited 3 months ago)

You added flour(and fat) so this tends to stabilize the milk(it’s referred to as ‘roux’ in French). If the sauce was already thickened the milk will have less chance to curdle. Also if you’re cooking at a low temp it is better and if the milk is fresh and higher in fat it’s less likely to curdle.

[–] Boinkage 2 points 3 months ago (2 children)

What is the question exactly? Why did the sauce come out okay? Were you expecting something different? What is 'curdling' as opposed to creamy?

As others have said, cooking flour, fat and milk is going to make the base for a creamy sauce (bechamel). The picture looks very thick. I may add a bit more milk to get it more creamy and less gluey. Some acid would also improve the taste, maybe a splash of vinegar.

[–] FarFarAway 2 points 3 months ago

I would think maybe Sour cream instead of Mayo. Make it more creamy and give it a bit of that acidity.

[–] Ifera 1 points 3 months ago (1 children)

Exactly that. I told my auntie about using mayo instead of butter, and according to her and Google, the sauce should have been lumpy instead of creamy and delicious like it was. So I was trying to figure out what I did right, to make it repeatable and so I can add it to my recipe book.

[–] Boinkage 3 points 3 months ago

In my experience, if you make gravy in the same pan after making fried chicken, it's going to come out delicious, because chicken grease = delicious. So as long as you're frying chicken, then adding flour and milk to what's left in the pan and cooking it, it's going to taste good.

[–] TheBat 2 points 3 months ago

Can you try to make it again but instead of mayo and milk, try butter and cream?

[–] Ifera 1 points 3 months ago

I could try, but in a few days, I made a whole pot and got to eat through it first, lol