Tips and FAQ

That's very simple. Did you already noticed how much waste you create with glass jars or tins? With our doypacks you will remark that your waste bin remains almost empty, even if you have already used quite a lot kilos of sauce.

That is quite understandable! They are not originally intended for this either. Our sauces are deliberately conditioned in 1 kg to avoid a lot of left over. If you would like to keep a left over in the fridge, it might be easier to pour the sauce into a jar.

All sauces from The Smiling Cook are freshly made, conditioned into doypacks and then pasteurized or sterilized according to the rules. If there were eggs in the sauce, the egg yolk would form lumps due to the high temperature during sterilization and the sauce would no longer be smooth. If needed, eggs can be added in finishing the sauce.

All our white sauces have indeed a firmer structure for obvious reasons: after all, it is easier to dilute a sauce than to thicken the sauce! And by diluting a sauce, there is of course also a gain in profitability. You should preferably dilute these sauces with some cream or milk.

There is a simple trick for that. First heat the sauce in the closed doypack and only then pour it out in your bain-marie. You will see that it is much easier and it saves you a lot of dish washing.

This has been done specifically to avoid losses or surpluses. And if there is still some sauce left over, you can still conserve them for a few days in the fridge (max. 4° C) or freeze them if necessary.

That is a logical reaction. However, we have chosen to offer our sauces in a 1kg packaging. Why? Very logical: 1kg remains very accessible because you can easily heat these doypacks in the microwave, which we also recommend. Whenever the sauce is about to run out, you just heat a new pouch.

You’re right. Despite the fact that the same ingredients are used, sterilization/pasteurization causes a slight difference in taste between a 150 g and a 1 kg-packaging. However, it rarely happens that both packagings are used in the same restaurant: that is why the customer never will notice this.

You’re right. Despite the fact that the same ingredients are used, sterilization/pasteurization causes a slight difference in taste between a 150 g and a 1 kg-packaging. However, it rarely happens that both packagings are used in the same restaurant: that is why the customer never will notice this.

After opening, our sauces can still be kept for 2 to 3 days in the refrigerator. However, the times that an open doypack has will be stored until the next day are insignificant: our sauces were especially conditioned in pouches of just 1 kg. This amount of sauce provides 4 to 8 quantities, depending on usage. This is one of the convenience aspects of our sauces.

Leftovers of sauce can always be frozen. This is also possible for cream and cheese sauces, but we do not recommend it due to possible lumping when heated up after thawing. Cream and cheese sauces should then be reheated in a pan over low heat, stirring constantly. On the other hand, tomato sauces can be defrosted and reheated in a microwave at correct settings without any problems.

This is conscious, because we know that a large part of the population shivers from blue cheese. If your customers demand for such a sauce, there is a double solution:

• gradually mix blue cheese into our heated cheese or 4-cheeses sauce while stirring.
• simply serve your pasta dish with our cheese or 4-cheeses sauce and finish with a blue cheese crumble as a topping.

Following the Italian tradition, the answer is simple: all thicker sauces.

There are several options. Or you can heat the closed pouch in a microwave, in a kettle of warm water or in the steamer. Or you can open the bag and gradually heat the sauce in a pan.