"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 11-02-2011, 03:42 PM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,716
Quote:
Originally Posted by jennyema View Post
Water is ok if you have enough vinegar.

OP needs to research proportions. All water is bad.

Salt is key as both a preservative and as a flavor inhancer.
you are quite right. i should have said some water with enough salt and/or vinegar...

and i agree to research "hot sauces". chili sauce to me means a thicker sauce that is spooned out of a jar rather than poured from a bottle.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 11-02-2011, 04:24 PM   #12
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Kroll and Timothy hit it on the nail-head as far as I'm concerned. Think kimchee. Summer is 'fresh' but winter is fermented, fizzy and a different flavor. I'm not fond of the fermented versions. It's a hazard with non-canned (i.e., heat preserved) sauces and relishes that are not vinegary.
__________________

__________________
Claire is offline   Reply With Quote
Old 12-07-2011, 05:38 PM   #13
Assistant Cook
 
Join Date: Nov 2011
Posts: 4
Thanks all for their advice. Another question has reared its head. Have made a sauce of Naga Mirchi chili, carrot and mango. Having strained it, I now find the sauce v nice, but quite watery. What could I use to thicken it? All advice welcomed as usual.
__________________
mrkester is offline   Reply With Quote
Old 12-07-2011, 05:54 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by mrkester View Post
Thanks all for their advice. Another question has reared its head. Have made a sauce of Naga Mirchi chili, carrot and mango. Having strained it, I now find the sauce v nice, but quite watery. What could I use to thicken it? All advice welcomed as usual.
I would simmer it uncovered until it reduced to the thickness that you like.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-07-2011, 06:12 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Quote:
Originally Posted by taxlady View Post
I would simmer it uncovered until it reduced to the thickness that you like.
Yes. This would also serve to intensify the flavors.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
chili, chili peppers

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.