[Sca-cooks] Modrn vs. Medieval RE: OOP: Frozen sauces

[Tom Vincent]

Gotcha...just making sure my confusion was clear. :)

Everyone who's had the strawberry sauce was surprised at how smooth it 
was.  The spices don't really zing it up too much, though it reminded 
some a little of a thick (bit more) sweet and (less) sour sauce, if that 
makes sense.

Your apricot sauces sound very nice...great range of flavors there.  One 
failed (to my viewpoint) dish at last weekend's Alles Faire was the pork 
roast with apricot sauce, as I think the sauce was put on too early and 
caramelized, damaging the apricot flavor.  I think if we had put the 
sauce on in the last 15 minutes or so, the flavor would have been more 
intense and fruity.  Live and learn.

Duriel
(maybe tomato sauce is essentially a pectin-less jam?)

grizly wrote:
> I am not at all confused about the source of your sauces' references or the
> information your generously offering to the list.  Though, your twice
> assuming I am makes me wonder if I am not clear in how I am asking the
> questions . . .
>
> In asking you about the similarities and differences between the two
> sauce/sauce families you were bringing into the conversation I am including
> both/all . . . keeping the scope wide to see where it goes and doesn't go.
> They appear to be very different base sauces that appear to have
> similarities and contrasts.  Being that you have made them both, I am
> assuming your experience would be more direct than the inferences I will
> make based on my sauce experiences, both professionally and socially.
>
> My experiences with medieval sauces is that they tend to be more sweetly
> spced in general, and the more modern ones tend to have a more sweet/savory
> thing going on.  The Apricot sauces I have gathered include such hits as
> fresh chiffonade of basil, sweated shallot, balsamic vinegar and soy sauce
> as accents.  Depth of flavor is found in the aromatics and the already
> compound sauces added to the pan sauce.  Texture is found in reductions and
> using thickend fruit preserves of jams.  For thickening power that
> withstands freezing without texture failure, modified food starch is the
> modern wonder when available.
>
> Medieval fruit sauces I have read of and have experience with, including
> strawberry one you referenced earlier in this conversation, tend toward more
> sweet spicing such as ginger, cinnamon, galangal, almond milk and some sweet
> red wines or dried fruits.  Even the mustards tended toward that in several
> culture periods.
>
> niccolo difrancesco
> (who always wondered if tomato sauces are considered fruit sauces)
>
>
>