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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine 2 teaspoon cornstarch and 2 T water in a small cup. Combine sugar, salt, ketchup, soy sauce, vinegar, and 1/2 C water or pineapple juice in a small saucepan and bring to a near boil over medium heat. Stir to dissolve the sugar and pour in cornstarch/water mixture. Stir for about 15-20 seconds or until the sauce comes to full boil and thickens a bit. Remove from heat and transfer to a serving bowl for at least 10-15 minutes to cool and concentrate the the taste.