[Sca-cooks] OOP: Frozen sauces

[grizly]

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.

niccolo
hoping not to go too far in complicating yet another simple thread :o(

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of Patrick
Levesque
Sent: Saturday, June 03, 2006 10:33 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] OOP: Frozen sauces


So, back to the frozen mess...

If the frozen jam is not likely to respond so well to the blender - at least
not to have the grainy texture one would expect of crushed ice- what would
your recommendations be?

How about adding a little water with some lime juice to avoid an overly
watery taste?

(this would give us a recipe with blueberry, a little sugar, fresh ginger,
cilantro, and lime juice - all in all not a bad combination either).

Petru - still at the conceptual phase, but likely to give it a try sometime
this week.... Rare steaks topped with molten goat cheese and blueberry
sorbet :-)


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