Sweet Sauces

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Chefinprogress's picture
Chefinprogress
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Joined: 2013-11-08 18:21
Sweet Sauces

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Kit's picture
Kit
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Joined: 2014-05-24 06:33

Gee good questioun.

Not sure myself, but reducing would probably be the best, other than that maybe cornstarch.

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jacob burton
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Joined: 2015-05-25 20:37

Hi Chefinprogress, when you say the sauces are salty, are you making them from scratch? The first item we need to figure out is where is that salt coming from?

Second, what are you using the sauce for, and what consistency are you looking for? Kit is right; cornstarch would be a good thickener, but if it's a sweet sauce, you can also use sugar + reduction.

You could also look at other approaches such as using agar to create a fluid gel.

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Chefinprogress
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Joined: 2013-11-08 18:21

Chef Jacob, Kit! 

Thank you for the responce! No salty, i meant only Sweet sauces. Yes cornstarch and agar is my go to thickners most of the time! I was wondering if there was other options to make sweet sauces, richer and creamer, such as a Lieson or pastry techniques.

I like to incorporate sweet sauces to my salty dishes,  so i was just curious to see other options! To be able to serve them both hot and cold.

Thank you for the advice!

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Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

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