with the Chefs of ChefsLine.
Richard was planning on cooking a pot roast for a large group of people and wondered whether or not the sauce would thaw properly and if he could reheat it in the oven. Chef Kevin responded pointing out that flour-based sauces will separate on freezing and suggested that Richard thicken the sauce with mashed potato and then reheat in the oven.
Joni was wondering about melting chocolate to make to make Chocolate Haystacks. Her primary concern was that it not be sticky to the touch and keeping the cost down. According to Chef Erika, the perfect solution is using ordinary chocolate chips melted in a double-boiler. The chips are cheap, don’t require tempering, and will set up beautifully.
Substituting Tomato Sauce for Tomato Paste:
We got a question from someone who had run out of tomato paste and wanted to substitute tomato sauce in her recipe for enchiladas. Chef Adam had the answer, offering exactly the right proportions to save the sauce.
