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Unread 09-18-2011, 05:15 PM   #51
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Join Date: 03-16-07
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Originally Posted by chachahut View Post
Two basic reasons for a long simmer...

1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.

2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.

I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.

Hey Frank good to see your still haning in there give me a shout some time.
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