- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Crystal hot sauce reduction
Posted on 9/14/14 at 3:46 pm to Btrtigerfan
Posted on 9/14/14 at 3:46 pm to Btrtigerfan
quote:
That's 6 sticks of butter for those of you following at home.
You don't have to eat it all at once time, Btr.
2
Posted on 9/14/14 at 4:38 pm to Gris Gris
Gris - Try the arancini at Oscar's. Elton is so good at what he does! 
Posted on 9/14/14 at 8:28 pm to liz18lsu
Crystal plus butter is in no way a "reduction" of anything. Reduction implies a concentration of some sort....not merely a combination of two things. It's menu language abuse, or the sauce in question is more complex than butter/hot sauce.
Posted on 9/14/14 at 9:30 pm to hungryone
From what I gather they are reducing the crystal sauce and then mounting with butter for emulsifying creating the sauce.
Posted on 9/14/14 at 10:29 pm to liz18lsu
Thanks Liz! I love arancini.
Posted on 9/14/14 at 11:35 pm to Martini
quote:
I make a Crystal butter.
I just saved this. It sounds awesome. Thanks.
Posted on 9/14/14 at 11:36 pm to Gris Gris
quote:
You don't have to eat it all at once time
Now you tell me.
Posted on 9/15/14 at 9:07 am to hungryone
quote:
Crystal plus butter is in no way a "reduction" of anything. Reduction implies a concentration of some sort....not merely a combination of two things. It's menu language abuse, or the sauce in question is more complex than butter/hot sauce.
Eh.
quote:
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by boiling.[citation needed] Reduction is performed by boiling liquid (whether stock, wine, whiskey, vinegar, or sauce mixture) rapidly[citation needed] and usually without a lid (enabling the vapor to escape more easily) until the volume desired is reached by evaporation
You can reduce the mixture until it's the thickness you want.
I always let it boil a bit.
Posted on 9/15/14 at 9:25 am to Stadium Rat
quote:
Crystal Hot Sauce Beurre Blanc 5 oz. Crystal Hot Sauce Pinch Garlic Pinch Shallot 2 oz. Heavy Cream 1 1/2 lb. Butter
I have to try this. Maybe use sour cream instead of heavy cream.
Posted on 9/15/14 at 9:34 am to BayouBlitz
I've done it with heavy cream, and it was pretty good. I want to say it's how Sylvain does their buffalo sauce for their sweetbreads.
When I made it, I used it on fried chicken livers.
When I made it, I used it on fried chicken livers.
Posted on 9/15/14 at 11:02 am to LouisianaLady
quote:
buffalo sauce for their sweetbreads
quote:
fried chicken livers
Posted on 9/15/14 at 11:07 am to LouisianaLady
quote:
good. I want to say it's how Sylvain does their buffalo sauce for their sweetbre
It is. I think it's my least favorite preparation of sweetbreads in town.
Posted on 9/15/14 at 11:09 am to Oenophile Brah
quote:
I think it's my least favorite preparation of sweetbreads in town.
I love them.
But I do agree it can be a "waste" of sweetbreads.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News