[Sca-cooks] OOP: Frozen sauces

Sue Clemenger mooncat at in-tch.com
Sat Jun 3 18:02:24 PDT 2006


It just occured to me, 'midst the effects of the pain pill plus a wine
cooler I have no bidness drinking <g>, that maybe this theoretical frozen
sauce could be thickened with egg white? Aren't there gelatos or something
similar (frozen-dessert wise) that use egg white?
--Maire

----- Original Message -----
From: "grizly" <grizly at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, June 03, 2006 10:43 AM
Subject: Re: [Sca-cooks] OOP: Frozen sauces


> The textural challenge I would see in freezing a sauce is the formation of
> large (relative) ice crystals that would damage the overall structure of
> your gel (be it from pectin or some vegetal starch).  Strategic use of
> sugars and fats are common techniques in candy and ice cream production.
> Constant agitation similar to ice cream/sorbet freezers also helps . . .
as
> does controlling the temp and the ice formation rate.  I know, all too
> figity for making a quick sauce for a good steak.
>
> Maybe a starting point would be using your electric sorbet machine to
freeze
> your sauce mixture that includes a suitable fat quantity?  I would hope
you
> could get at worst a veryfine granita sort of texture, or at best and semi
> smooth semifreddo sort of affair.  Alternatively, you can use a granita
> techinque of freezing in wide, flat pans like half sheets, and then every
> half hour or so scorring extensivey with a fork to create some 'snow'.
> Return to freezer, and repeeat however often you can tolerate.  You
> mechanically break up the ice crystals and get a finer and finer grind of
> ice for the sauce.  fat helps the mouthfeel and ice crystal management as
> well.





More information about the Sca-cooks mailing list