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Originally Posted by OregonYeti  Boar, I have a question . . by "non-reactive pan", do you mean stainless steel, teflon-coated, silver or what.
On a side note, MAN I would love to get a silver fry pan. |
Stainless, glass, non-stick coated (if not chipped or scratched), enamel over cast iron, enamel over steel, etc. But, not aluminum -- if the aluminum surface will contact the food, not cast iron -- ditto, not carbon steel -- ditto, not any other sort of non-stainless steel -- ditto,
et cetera -- ditto.
Randall -- the sauce is high acid and is, in fact, "sweet and sour." It can be made gold/orange and clear by choosing appropriate plums, or using all apricots instead of plums, which I should have mentioned; getting rid of the small amount of mustard, which will cloud; and sieving a second time after thickening.
Yo Shel! You can make the fruit ratio anything you want! You can eliminate the chile and the mustard, too. They only make it taste good -- taking away a certain LCD "take-out" quality.
BDL