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Unread 09-18-2011, 09:41 PM   #52
cwo2lt
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Join Date: 09-10-11
Location: Paducah, KY
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Quote:
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.
Thanks for the tip. I make my own sauces for my own use (1 mustard & 1 KC style sweet red) and have wondered about the small differences between batches. I will pay closer attention to cook time in the future.
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