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Unread 07-20-2012, 03:38 PM   #110
Mo-Dave
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I thought about the tomato paste but trying not to change the flavor until I have had a chance to use it as is, thanks PT.

Was thinking of the method you are saying. Thought if I made a slurry by heating the thickening agent up by its self, letting it cool and adding to the sauce again so as not to change the taste to much. Not even sure I will want to thicken it but if I do it would be a nice thing for a last minute glaze.
Dave

Guess I don't know how to use the mult-quote, anyone want to guide me through that process?
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