sauce making? think of the flavor you want and remember that the more fat you add to something the more you are masking the flavor. For instants the rasberry sauce with cream will have less of an acidic flavor with the pork, pork has fat, acid cuts fat which will coat taste buds and mask falvor of pork. So you want a thickner that doesn't have fat in it, So now you would try a slurry,(pure starch and dissolved in a cool liquid), stay away from making a slurry with flour , to much protein. Anyway i could go on about this for ever.
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