The Foodies Forum

Nannyp · Posted: Tue Nov 04, 2008 5:19 pm Post subject:

_________________
http://positivechange.myfreeforum.org/index.php

NannyP's Hens

caprice62 · Commis Chef Joined: 14 Mar 2008 Posts: 144

does the taste change with age???? its blooming lovely at the mo !!!!no longer have to bring back catering bottles back with me ( I use it a lot in other sauces etc ..like BBQ) and its great for dips for sammosas and the like

Manta Ray a l'Anglaise · Posted: Tue Nov 04, 2008 11:05 pm Post subject:

No it'll stay just the same - have you bottled it in the jam jars? As long as they have sealed it will keep for a long time. I occasionally have a lid fail, but it's quite rare and I make a lot of stuff like that, so much so that I have started buying new lids.
_________________
life is just one damned thing after another. . . .

caprice62 · Commis Chef Joined: 14 Mar 2008 Posts: 144

no I bought a tray of juice in wide neck bottles and they are the perfect size and shape for storing (all my jars have gone for jams and jellies!!) actually got these jars to give my bottled fruits in alcohol as pressies in the christmas hampers

Nannyp · Posted: Sat Nov 08, 2008 2:07 pm Post subject:

It gets hotter

Just had chicken legs, and vegetable rice....and the sauce. It seemed hotter.
We were okay once we adjusted our palettes

Apart from natural yogurt/sour cream...are there any other ways to cool it down?
_________________
http://positivechange.myfreeforum.org/index.php

NannyP's Hens

Manta Ray a l'Anglaise · Posted: Sat Nov 08, 2008 6:39 pm Post subject:

Oh dear. . . . . . my star is failing . . . . .

Can't say I've noticed that, but we usually finish a jar in one meal (being greedy pigs

) and if there's any left in the pan and absorbed meat juices, especially if I've done belly pork, then the next day that cold on slices of cheese is to die for

Seriously though if it is too much try adding another tin of tomatoes when you open the next one or half a tin first and see how it goes, it will extend the sauce but hopefully not dilute the sweet/sour too much. If you're finishing the sauce over meat in the oven then just pop it in 5 minutes earlier than you would have done and that will reduce the excess moisture.

Itsyray
_________________
life is just one damned thing after another. . . .

Nannyp · Posted: Sat Nov 08, 2008 6:57 pm Post subject:

Oh don't worry, we like it....and as I say, once we adjusted, it was fine.
If I could eat it, then it's fine for Mark.

Just thinking about for others, when I am cooking for them

_________________
http://positivechange.myfreeforum.org/index.php

NannyP's Hens

caprice62 · Commis Chef Joined: 14 Mar 2008 Posts: 144

could you ring the changes (and cool it down) by adding coconut milk ?? or cream ?? although I think I would prefer the tomato idea

Nannyp · Posted: Mon Dec 29, 2008 7:43 pm Post subject:

Jo and Phil left here at 1pm today...we had Pork Shoulder Chops, marinaded over night in the sauce, and then cooked in the oven.
They really enjoyed it..and liked how hot it is. Like me, Jo says it's at her limit of hotness, but she says she might make some at home.
Still have lots of jars left, and it is nice to have it there to do something different now and again.

_________________
http://positivechange.myfreeforum.org/index.php

NannyP's Hens