Question about Avi Glatt Passover Entr es Stuffed Beef Cabbage - Passover Entr es

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How can I desalt a sauce without adding water and cooking down to thicken again?

Making a sweet & sour tomato sauce and after cooking down to thicken I realized I added too much salt. Is there anything I can do to desalt the sauce without adding water and thicken again?

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Ditto on the potato...
the more over salt, the more potato halves.

Posted on May 27, 2015

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Adding a raw peeled potato or two, cut in half, can sometimes pull salt out of a sauce or dish. I think it is because the salt is drawn to the starchy potato like a magnet. Just remember to throw the potato away! Happy cooking.

Posted on Jan 03, 2015

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Add other ingredients until the salt level is tolerable. Unfortunately the only way to de-salt is dilution. Good luck!

Posted on Jun 17, 2014

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How to get rid of som heat in soup used fire roasted rote tomatoes I like but too hot for my boys


Several things you can try but if your boys have IBD, they probably shouldn't eat tomatoes. As you probably know, tomatoes are acidic, The sauce tastes sweeter and less acidic the longer you cook it so if you do have time to leave it for a few hours to gradually cook you should have a sauce that is much less acidic. You can also try adding a little sugar but we get so much sugar in our diets now, I hate adding more. My mother used to cook it with a pealed potato or carrots. You can also caramelize onions and place them in. If all else fails, ad a very small amount of baking soda but only a small amount as it will change the taste. Also remove any "foam" that raises to the top.

Dec 20, 2017 | Kitchen Appliances - Others

1 Answer

How to make salty food not salty


      Dilute. For soups, stews, sauces or anything that can be diluted, try adding a touch of water, stock, tomato sauce or juice. This will give thesalt more volume, thus spreading it out and making the overall dish lesssalty.Jul 24, 2012

      In a pickle: How to fix overly-salty food - SheKnows

      www.sheknows.com/food...recipes/.../in-a-pickle-how-to-fix-overly-salty-f...
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    In a pickle: How to fix overly-salty food - SheKnows

Jan 23, 2016 | Cooking

1 Answer

Does not cook. Why does it keep reverting to warm mode?


The pressure cooker either does not contain enough liquid or the liquid is too thick for it to reach and maintain pressure. Don't pressure cook condensed soups, jarred sauces (salad dressings, tomato sauce, etc) and flavor packets. They all contain thickeners that prevent the liquid in the cooker from boiling, making steam and generating pressure.

Don't worry, there are lots of great pressure cooker recipes that don't need those kinds of ingredients:
http://www.hippressurecooking.com/pressure-cooker-recipes/

Oct 27, 2015 | Home

5 Answers

I made chili too spicy. How do I cool it down?


You can;t cut it with water to tone down the spicy heat. Either make another batch with no spice and then combine. Or some claim adding a can of crushed pineapple while simmering works. Simmer the pineapple until it is no longer visible.

Mar 02, 2015 | Computers & Internet

1 Answer

Need recipe to make pasta


Tips for Optimum Pasta
The dough should be evenly kneaded, and slightly moist to form a soft malleable dough. The dough should have the consistency which is not too dry or too moist.

The dough is too dry if it has a powdery, grainy consistency and breaks into small chunks. Add more liquid (water or vegetable juice) by the teaspoon until it has formed a smooth, malleable dough that is not sticking to the sides or the kneading spiral.

The dough is too moist if large lumps of dough remain stuck to the kneading spiral. Add flour by the teaspoon until it has formed a smooth, malleable dough that does not stick to the sides or the kneading spiral.

If you add a little bit of olive oil to the pasta dough, it will slide better through the outlet openings of the pasta attachments.

For the pasta dough, you can use both normal household flour as well as wholegrain flour, gluten free flour, or flour made from durum wheat semolina. Different types of flours will require a different amount of liquids. Reserve some liquid and add it slowly for best results. Document your process so you can repeat it in the future.

Vegetable juices made, for example, from spinach, carrots or tomatoes are ideal for adding color and nutrients to your pasta.

Sprinkle flour on your pasta directly as it emerges from the outlet opening and place it down separated on a smooth floured surface to dry. This will prevent the pasta from sticking together.

Cooking time for fresh pasta is much shorter than for dried pasta from the supermarket; 2-4 minutes is usually sufficient. Thinner pastas, however, may require an even shorter cooking time. We recommend you check the pasta at regular intervals until the pasta is "al dente".

Fresh pasta can be kept for 1-2 days in the fridge and frozen in the freezer for as long as 6 months. To stop the pasta from sticking, you should lay the pasta out to dry for 1-2 hours before you store it in the fridge or freeze it.

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Pasta recipes

GARLIC PASTA
Add 2 cloves of garlic (crushed or pureed) to the liquid in a full load of pasta. Cook and serve with sauce and cheese.

TWO MINUTE CLAM SAUCE FOR LINGUINE
Pasta: Linguine or Spaghetti
3 Tbsp.
Olive oil
2 Tbsp.
Garlic - finely chopped
1 can
Clams with juice
3 Tbsp.
Oregano
1/2 cup
White wine (optional)
1/2 cup
Prepared pasta sauce (optional)
Fresh ground pepper (to taste)
Crushed red pepper
Saute garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish with minced parsley.

FETTUCCINI & CHICKEN
Pasta: Fettuccini (with 2 Tbsp. olive oil or butter)
4 large or 6 small pieces of boned chicken cut in chunks
2 Tbsp.
Garlic - finely chopped
2 Tbsp.
Italian seasoning
2 Tbsp.
Parsley
Olive oil
Salt & pepper
Bake or saute chicken in olive oil with garlic and seasoning until done.
Place chicken on freshly cooked fettuccini and serve hot. For variety,
add sauteed mushrooms and/or bell pepper. Add Parmesan cheese.

HUNGARIAN PAPRIKA PASTA
To a regular full load of pasta add 2 tablespoons of paprika to the liquid
and stir well before adding to the flour as it mixes.

SPINACH FETTUCCINE IN CREAMY DILL SAUCE
Pasta: Fettuccine, Linguine or Rigatoni
Great with any pasta, but this is very tasty with spinach pasta! Make your liquid for the pasta with fresh spinach juice or mix spinach with a small amount of water in a blender and strain before adding to the egg and oil mixture.
1 Tbsp.
Butter
1 tsp.
Garlic - finely chopped
1 cup
Heavy cream
1/4 cup
Parmesan cheese
2 Tbsp.
Fresh dill
1/2 cup
Tomatoes - diced
Salt & pepper to taste
Melt butter with garlic in pan. Add cream, salt, pepper, and Parmesan cheese. Stir until cheese is melted. Reduce heat, add fresh dill and diced tomatoes. Remove from heat and gently pour over pasta.

RUSSIAN BORSCHT P ASTA
Measure 2 cups of flour. To your liquid ingredients add oil plus egg. Use beet juice instead of water and 1 teaspoon ground sour salt. Serve as a side dish with sour cream.

PASTA WITH SUN DRIED TOMATOES & PINE NUTS
Pasta: Spaghetti, Fettuccini or Linguine
1/4 cup
Olive oil
1 clove
Garlic - finely chopped
2 Tbsp.
Italian herbs
1/4 cup
Sun dried tomato - cut tomatoes in 1/8" slices
1/4 cup
Pine nuts
Saute garlic in olive oil, then add herbs. Remove from heat and stir in sun dried tomatoes. Toss lightly with cooked pasta. Top with pine nuts. Serve with Parmesan cheese.

BASIC PASTA WITH FRESH TOMATOES
Pasta: Any of your favorites
6 Tbsp.
Olive oil
2 Tbsp.
Garlic - minced
2 Tbsp.
Basil - fresh, minced
1 cup
Ripe tomatoes - diced
Salt & pepper to taste
Parmesan cheese
Saute garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.

ARTICHOKE & BUTTER PASTA
Use 2 measuring cups of flour. Fill to "Oil+Egg+Liquid" line with: 1 egg, 2 tablespoons melted butter and fill to top of "Oil+Egg+Liquid" line with liquefied (pureed) artichoke hearts (cooked, or cooked and marinated) after straining artichoke juice through sieve. Serve with remaining artichoke hearts.

SOUTHWEST CHILI PASTA
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 teaspoons oil, 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion powder and fill with tomato juice to top of "Oil+Egg+Liquid" line on your measuring cup.

LEMON PEPPER PASTA & SHRIMP
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
1/4 cup
Olive oil
1 lb.
Fresh shrimp - peeled, deveined and butterflied
2 Tbsp.
Garlic - minced
2 Tbsp.
Oregano
1 Tbsp.
Lemon pepper
1 tsp.
Minced parsley
1 cup
Prepared pasta sauce
2 Tbsp.
White wine (optional)

Jan 07, 2015 | Cook's Essentials CooksEssentials Pasta...

3 Answers

Can you use ketchup in recipes? I seem to have a couple of bottles in my cupboard and want to use them up before they go out of date.


You can try making your own baked beans with excess ketchup. You need to look up a recipe but it basically involves beans, ketchup, dark brown sugar, onions and tomato juice.

Another idea is sloppy joes - this is basically cooking ground beef in a liquid that is mostly ketchup based.

Finally you could make a big batch of bar b q sauce and then freeze it in portions.

Good luck.

Feb 25, 2013 | Cooking

1 Answer

Have a used cooker-no instructions. What pressure/for how long to cook stuffed peppers?


Hi. 15 psi for 20 minutes. Here is the recipe STUFFED PEPPERS Printed from COOKS.COM
1 lb. hamburger
1/2 c. uncooked rice
Onion
Onion salt
Garlic salt
Celery salt
Tomato sauce
Green peppers
Combine hamburger, rice, onion, seasonings, and a half can of tomato sauce. Stuff mixture into peppers loosely. Dot with butter. Pour remaining tomato sauce over pepper. Place in a pressure cooker. Pour water in to almost cover peppers. Pressure cook for 20 minutes.

Jun 24, 2010 | Microwave Ovens

1 Answer

Can i cook spaghetti in the pressure cooker


I have not tried spagehetti but i do cook macironi in there.
i use 2 cups of pasta.. macironi or shells. 1 cup water and 1 cup milk.. then 1 cup shredded cheese. 1 table spoon of butter.and 1 table spoon of olive oil i select rice and add time until it gets ot 10 min.
then i have macironi and cheese.
i also make pasta with tomato sauce in there.
again 2 cups pata shelles.. 1 can of tomato sauce, some choped onions.. 1 cup ground beef. and 1 cup of water. set cooker for 10 min ..

Apr 02, 2010 | Wolfgang Puck 5-Quart Electronic Pressure...

1 Answer

Veg soup recipe


The Rival model 3040, manufactured between 1999 and 2004, was recalled due to overheating. For details, go to www.rivalrecall.com.

Nov 10, 2007 | Rival 3040-VG 4-Quart

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