sosy-i-dodatki: Tomato sauce

Evidence: 100 • authority: 72

Tomato sauce can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish; in others, it is a condiment. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. Tomato sauce typically has a thinner consistency than tomato paste and tomato purée; however, tomato sauces may use either as an ingredient. In dishes tomato sauces are common for meat and vegetables such as in stews, but they are perhaps…

Evidence: 60 • authority: 72

Evidence: 60 • authority: 72

Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino agre dulce, which adds sweetness to their flavor profile. Sometimes, chili sauces are prepared with red tomato as a primary ingredient. Many chili sauces may have a thicker texture and viscosity than hot sauces. Chili paste usually refers to a product whose main ingredient is chili pepper. Some are used as a cooking ingredient, while ot…

Evidence: 60 • authority: 72

Evidence: 52 • authority: 72

Evidence: 43 • authority: 72

Mole (Spanish: [ˈmole]; often hyperforeignized in English menus as molé to distinguish from another homograph for the animal mole) or mōlli (from Nahuatl pronounced [ˈmoːlːi]; lit. 'sauce, something ground') is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico, the term is used for numerous sauces, including some fifty distinct varieties of mole across Mexico. Generally, a mole sauce contains fruits, nuts, chili peppers, and spices like black pepper, cinnamon, or cumin. Pre-Hispanic Mexico showcases the role of chocolate, primarily as a beverage rather than a confection. Although modern culinary practices emphasize its versatility, historical eviden…

Evidence: 43 • authority: 72

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20. Sauces are an essential element in cuisines all over the world, and may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewar…

Evidence: 43 • authority: 72

Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese (in Bologna simply ragù; Bolognese dialect: ragó), is the main variety of ragù in Italian cuisine, typical of the city of Bologna. Ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing, and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, and different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce. Ragù alla bolo…