If you’ve ever made applesauce…this is not at all like it. Well, it starts out like it, but the process is continued until the result is thick enough to spread instead of pour. People who are old enough to remember what apple butter is/was, will see a slight resemblance.
This recipe is for people that love the taste of Worcestershire sauce, Coca-Cola, and A-1 sauce, but can't quite figure out what that unique and characteristic flavor is. That's because tamarind is not part of our culinary lexicon. It is much more familiar in places like India, Africa, and even Mexico.
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, opting for lighter and sparser fare. In spite of this, understanding the mechanics of the classic thickened bouillon is essential for anyone interested in sauce making in general.
While adding flavorings in the sous vide bag accomplishes little or nothing, surface treatments and rubs can contribute greatly to the ultimate result of your sous vide and Sous-B-Q™ efforts. This recipe is one of many flavorful but unobtrusive combinations of flavor/texture that will add panache to your smoked and roasted vegetables.
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well with meats, vegetables, and even pasta dishes.