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Message
Tips for making a good sauce piquante great
Posted on 3/30/13 at 4:04 pm
Posted on 3/30/13 at 4:04 pm
I'm making a sauce piquante for a pot luck tomorrow, and I was wondering if there were any tips/tricks/ideas for boosting my sauce piquante to make it the best everyone has had.
7
Posted on 3/30/13 at 4:07 pm to Seven Costanza
Find TreeDawgs in the recipe thread.
That's my hot tip.
When you add tomato paste fry it down a bit. Really brings out the richness and cuts the acidity. Anytime you use tomato paste do this.
That's my second hot tip. You want a third you gotta buy me a drink.
That's my hot tip.
When you add tomato paste fry it down a bit. Really brings out the richness and cuts the acidity. Anytime you use tomato paste do this.
That's my second hot tip. You want a third you gotta buy me a drink.
Posted on 3/30/13 at 4:13 pm to Martini
quote:
You want a third you gotta buy me a drink.
Name the time and place.
Posted on 3/30/13 at 4:25 pm to Seven Costanza
Fine dice some green stuffed olives and add to the sauce during the final 30 minutes of simmer.
Posted on 3/30/13 at 4:28 pm to Seven Costanza
quote:. Seven, that's gonna sting a bit...
You want a third you gotta buy me a drink. Name the time and place.
Posted on 3/30/13 at 4:31 pm to Seven Costanza
quote:
Tips for making a good sauce piquante great
a yellow potato salad and some smothered cabbage (with tasso and sausage) on the side.
Posted on 3/30/13 at 7:36 pm to Seven Costanza
Cook it today and reheat tomorrow, always better the next day just like a gumbo.
Posted on 3/31/13 at 5:15 am to Seven Costanza
Adding a little sugar always boosts mine a little bit. Cuts acidity and gives it that sweet flavor
Posted on 3/31/13 at 6:47 am to Seven Costanza
After you make your roux, add only your onions and paste and cook slowly for a long time, 45min-Hr.
Posted on 3/31/13 at 7:29 am to Outdoor Chef
Grate ome carrots finely and cook it in the dish, and keep out the sugar.
Posted on 3/31/13 at 7:32 am to CITWTT
Fresh, diced jalapeños add great flavor.
Posted on 3/31/13 at 8:48 am to OTIS2
Thanks for all of the tips.
Posted on 3/31/13 at 9:59 am to Seven Costanza
Make it with turtle.
Oregano and Thyme in small amounts.
Oregano and Thyme in small amounts.
Posted on 3/31/13 at 10:04 am to W
If I did everything mentioned here (olives, jalapeños, choose between sugar or carrots, oregano, and thyme), would that be too many conflicting flavors or très bon?
Posted on 3/31/13 at 10:37 am to Seven Costanza
I think you're right.
Too many different flavors may actually take away from the dish.
My advice would be to choose your own adventure.
I typically use a recipe very similar to TreeDawgs but add small amounts of ingredients that I like.
Too many different flavors may actually take away from the dish.
My advice would be to choose your own adventure.
I typically use a recipe very similar to TreeDawgs but add small amounts of ingredients that I like.
Posted on 3/31/13 at 10:41 am to Seven Costanza
Ive even gone the route of hollowing out hush puppies to be used as bowls for demitasse servings of turtle sauce piquant.
No leftovers at a New Years party.
No leftovers at a New Years party.
Posted on 3/31/13 at 10:41 am to Seven Costanza
No it wouldn't, in my opinion. Piquante is not a subtle dish...if it is, you ain't doing it right...and bay leaves, you need a few in the pot.
Posted on 3/31/13 at 10:55 am to W
quote:
Ive even gone the route of hollowing out hush puppies to be used as bowls for demitasse servings of turtle sauce piquant.
Holy crap, that's a million dollar idea
Posted on 3/31/13 at 11:06 am to Seven Costanza
My secrets have already been mentioned, but the tip about cooking tomato paste was one of the best things I ever learned when I first started cooking. It really makes a difference. I think the official term is pince.
Posted on 3/31/13 at 2:10 pm to Seven Costanza
quote:
Holy crap, that's a million dollar idea
Thanks. Came up with it myself.
I'd recommend using a small dremel tool to hollow hush puppies.
I'd did it with a small knife. 60 hush puppies took over an hour.
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