[Sca-cooks] OOP: Frozen sauces

[Patrick Levesque]

> Actually, since I don¹t own a sorbet machine and therefore can¹t follow
> Niccolo¹s suggestion, I¹ve been thinking I could use ³snow² - that is, I¹ll
> make ice cubes with part water and part lime juice, crush them in the blender
> to get a nice pile of snow, and add the near-frozen fruit sauce to it. Hence
> resulting in a very thick smoothie :-))
> 
> Might be better with roasted pork chops than the rare steak, though... Or
> maybe a thick, red fish steak instead
> 
> Petru
> 
> 
> 
> Well, since we ARE discussing OOP sauces, my usual toomuchelsetodo modern
> fruit sauce is some preferred flavor of jelly, jam, or preserves (my mood
> changes, and consequently so does the fruit involved) heated with wine, and
> such herbs and spices as I think will enhance the flavor of whatever I'm
> making (usually duck- to perdition with that orange crap they include with
> frozen ducks nowadays). I see no reason why you couldn't chill this hard in
> the freezer, and with a bit of experimentation, of balancing wine vs fruit,
> wind up with something akin to a soft serve ice cream, or possibly a frozen
> drink in texture. Would this help you with what you're striving for?


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