| Author |
 Topic  |
|
|
hogzillas
Member
United Kingdom
1658 Posts |
 Posted - 02/14/2012 : 14:54:53
|
I've got a vinegar bbq sauce that I like the flavor profile of but I want to thicken it up w/o changing that, would corn starch do that or something else?
"If you go to a BBQ place & they have a seafood salad on the menu, don't eat the BBQ!"
Los Cerdos Locos
KCBS CBJ
FBA CBJ
BDS 2336
Traeger Jr
???? |
|
|
Farmdog
Member
1117 Posts |
Posted - 02/14/2012 : 19:09:59
|
What about cooking it down on the stove top
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
 |
|
|
gma
Member
742 Posts |
Posted - 02/15/2012 : 07:22:07
|
honey will also thicken it
Weber Ranch mod w/10"stainless ring. Double capacity
3 weber one touch
1 weber performer
(3)22.5" Weber Smokey Mountain's
(2)Stumps GF 223's
Weber Gasser
|
|
|
|
Jo Jo
Member
216 Posts |
Posted - 02/15/2012 : 08:04:21
|
How about adding a little pectin?
Jo Jo's BBQ- Loganville, Ga.
Southern Q Smoker
18.5" Samuel Adams Bullet Smoker
CharGriller patio smoker
"Tired of so-so. Have some Jo Jo's!!" |
|
|
|
BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 02/15/2012 : 08:26:08
|
WOULD ENCOURAGE COOKING DOWN TO LESSEN WATER CONTENT. MAY REQUIRE RECIPE CHANGE TO KEEP PRESENT FLAVOR. IE: LES VINEGER QTY, MORE CORN SYRUP ETC. ADDING STARCH TO PRODUCTS OFTEN CHANGES RECIPE IN WAYS NOT REALIZED FROM CASUAL OBSERVATION .. LIKE "FER INSTANCE" ...NEARLY IMPOSSIBLE TO FREEZE SATISFACTORILY, SAUCE WITH STARCH CONENT.. RE-HEATING MAY GIVE VERY THICK PRODUCT THAT WAS NOT INTENDED FOR ORIGINAL USE .. SIMPLE PRODUCTS, WELL THOUGHT OUT, OFTEN LEAD TO TASTY PROFILE WITH FEWER PROBLEMS ... OLD NORTH VIETNAMEESE SAYING .. THANKS ZINNIE !!!! 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
|
|
|
hogzillas
Member
United Kingdom
1658 Posts |
Posted - 02/15/2012 : 15:07:48
|
It's a commercially available (local joint for the most part) sauce so adding anything other than something flavor neutral might not do to keep the same flavor profile. I thought about reducing it down but therein that might also change the flavor profile so would have to rework w/ additional stuff to balance. I was hoping to find something that I wouldn't have to go that route (the easy way) & pectin might do the trick as I didn't think of that.
"If you go to a BBQ place & they have a seafood salad on the menu, don't eat the BBQ!"
Los Cerdos Locos
KCBS CBJ
FBA CBJ
BDS 2336
Traeger Jr
???? |
|
|
|
Farmdog
Member
1117 Posts |
Posted - 02/16/2012 : 03:36:31
|
You can also try some file'(not sure if I spelled that right), one of the things used to thicken up gumbo. I don't think that would change the flavor
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
|
|
|
livespive
Member
USA
418 Posts |
Posted - 02/16/2012 : 07:28:06
|
I think that is ground sasaphras (spelling). It might have a slight taste to it.
Cooking it down, depending on how thick you want it may be the best bet, but even then, when you reduce something you intensify the flavor.
Depending on how thick it is now on you next batch try extending your simmering time in intervals of 20-30 mins. At every interval check the thickness with the back of a spoon to see if it as thick as you want it, and also check it to make sure it taste the same, and didn't get that much stronger.
Be sure to stir unless you are using a double boileer or you might burn it.
quote:
Originally posted by Farmdog
You can also try some file'(not sure if I spelled that right), one of the things used to thicken up gumbo. I don't think that would change the flavor
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps
|
|
|
|
Ken Fluker
Member
USA
1947 Posts |
Posted - 02/18/2012 : 18:56:09
|
Jeff I use gealitan dissolved in water to thicken sauce. There is a gum commercially available that does the trick. Also if you are using it for a glaze put it in the blender with some jelly
Ez-Duz-It
FBA/KCBS/MIM/MBN/GBA
"Off The Sauce Cookers"
Phil White and Ken Fluker
Customized Candy Apple Red 5 rack Stumps Stretch/w Cyber Q
Stumps Elite
Lower Alabama & part time Waynesboro, Ga.
"Loyal Order of Thin Blue Smoke" |
|
|
|
paulmcdonald
Member
USA
2580 Posts |
Posted - 03/12/2012 : 11:39:38
|
I agree with Billy--reduction will thicken best. Anything else will alter the flavor profile or make other changes such as making it harder to freeze or keep or re-heat.
If it's a tomato-based sauce, you might try tomato paste as a substitute for some of the tomatoes. That might save you some time on the "cooking down" part (for tomato paste is really just "cooked down tomatoes" isn't it?)
Paul "SPIKE" McDonald
KC Grill Man
http://creativecooking.blogspot.com
http://back2kitchentable.wordpress.com/ |
|
|
|
BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 03/12/2012 : 14:44:13
|
HOGZILL: PAUL HAS GIVEN BEST SOLUTION . SWITCH TOMATO PRODUCTS TO SAUCE FOR "LITTLE MORE" THICKENING . OR PASTE FOR "MUCH MORE" THICKENING. TASTE SHOULD STILL REMAIN WITHIN PARAMETERS SET FOR YOUR PRODUCT. THANK YOU PAUL FOR REALIZING WHAT SHOULD HAVE BEEN OBVIOUS. I AM STILL SLAPPING MY FORHEAD ..   
locate billy in Red Keg, michigan - half way between Paradise and Hell |
|
|
|
yardman5508
Starting Member
USA
18 Posts |
Posted - 03/16/2012 : 07:01:50
|
I agree with the tomato sauce/paste idea, but since you did not mention tomato, that might change the profile. I would try the corn starch (a little at a time)...I believe it is flavor neutral.
CharBroil vertical offset
Weber 22.5 Grill
Weber Smokey Joe
22.5 in. WSM |
|
|
| |
Topic |
|
thickening up a bbq sauce question
