Hi everyone,
I'm a first semester cooking student developing a appetizer for a recipe contest (there's a large scholarship at stake, so I need all the help I can get!). My question is about gastriques. I have read numerous recipes and am trying to nail down the best technique. From the recipes I have read I can see there are two options, either combine your sugar vinager and other flavorings all together and reduce to the desired consistancy, or combine sugar with a little water first to make a caramel and then add the vinager and other flavorings to disolve. If anyone has any suggestions on which, if either of these two techniques (or others) is better, I would greatly appreciate it.
Thanks!
