Sauces to freeze.....

[jenscats5]

OK, Chefwide got me interested in this.....

Recipes for sauces to freeze, say in ice cube trays to keep on hand for those cold winter months when you need something good......

Obi?? Ideas??

 

[obiwan9962]

OK, Chefwide got me interested in this.....

Recipes for sauces to freeze, say in ice cube trays to keep on hand for those cold winter months when you need something good......

Obi?? Ideas??

pestos
demi glace
stocks
herb purees (lil oil helps preserve flavour integrity)
vegetable purees (like roasted peppers)
garlic puree
ginger puree
tomato sauce/puree
pectin based sauces (jams, jellies, and such)

cream or cheese based sauces won't hold
roux based sauces can but too much of a fuss
i rather freeze intense flavours and then just pop them into a cream reduction or white wine reduction and mont a beurre (finish with butter) to make quick "fresh tasting" sauce


sauces are a forte of mine so i rather make em fresh

 

[jenscats5]

pestos
demi glace
stocks
herb purees (lil oil helps preserve flavour integrity)
vegetable purees (like roasted peppers)
garlic puree
ginger puree
tomato sauce/puree
pectin based sauces (jams, jellies, and such)

cream or cheese based sauces won't hold
roux based sauces can but too much of a fuss
i rather freeze intense flavours and then just pop them into a cream reduction or white wine reduction and mont a beurre (finish with butter) to make quick "fresh tasting" sauce


sauces are a forte of mine so i rather make em fresh

Obi, this thread is useless without recipes!!!

So far I have: salsa (as you know!!), 14 cubes of basil/garlic pesto (frozen), 6 or so bags of frozen ratatouille.......I'm looking into pick-UR-own apples to make pie fillings to can

Any good chutneys you can suggest?

 

[obiwan9962]

Obi, this thread is useless without recipes!!!

So far I have: salsa (as you know!!), 14 cubes of basil/garlic pesto (frozen), 6 or so bags of frozen ratatouille.......I'm looking into pick-UR-own apples to make pie fillings to can

Any good chutneys you can suggest?

for a moment i thought you were hanging out with soK
chutneys?

i have a basic one:

lots of fresh fruit
cover with equal parts vinegar and sugar
(red wine vinegar for red fruits, rice wine for lighter fruit)
a good chunk of ginger
a bit of onion
chili flakes
and cilantro (optional)


cover fruit with sugar and vinegar
add ginger, onion and chili flakes
and cook over med heat til most of the liquid is evaporated to a syrup
then i puree it and add cilantro if you like


i wing alot of my recipes
lol
depends on how much fruit i have and the quality

 

[jenscats5]

for a moment i thought you were hanging out with soK
chutneys?

i have a basic one:

lots of fresh fruit
cover with equal parts vinegar and sugar
(red wine vinegar for red fruits, rice wine for lighter fruit)
a good chunk of ginger
a bit of onion
chili flakes
and cilantro (optional)


cover fruit with sugar and vinegar
add ginger, onion and chili flakes
and cook over med heat til most of the liquid is evaporated to a syrup
then i puree it and add cilantro if you like


i wing alot of my recipes
lol
depends on how much fruit i have and the quality

I have a pretty good Riverfront market near me with good quality fruits & veggies -- I've been getting bunches of basil for $1 -- and they have some nice mangoes, so I was thinking of a Mango chutney....would be good with pork or chicken....

Thanks!!

 

[obiwan9962]

you can sub basil for the cilantro
always my fave herb to add to fruit
add it to the chutney as it kewls

 

[jenscats5]

Obi -- going to put up a mango chutney today, so I'll see how it goes.....

Recipe:

4 lbs mangoes
3 lbs apples
8 oz stoned dates (I may use dark raisins)
4 oz sultanas (going to use golden raisins)
4 oz onion
2 oz salt
Juice of 2 lemons
1/2 oz cayenne (going to use more)
1/2 tsp nutmeg
6 bay leaves
2 pints vinegar
4 lbs sugar (that seems like a lot!!)
1 fl. oz. of lime juice

 

[obiwan9962]

Obi -- going to put up a mango chutney today, so I'll see how it goes.....

Recipe:

4 lbs mangoes
3 lbs apples
8 oz stoned dates (I may use dark raisins)
4 oz sultanas (going to use golden raisins)
4 oz onion
2 oz salt
Juice of 2 lemons
1/2 oz cayenne (going to use more)
1/2 tsp nutmeg
6 bay leaves
2 pints vinegar
4 lbs sugar (that seems like a lot!!)
1 fl. oz. of lime juice

hmm looks like a pretty authentic recipe
mine just matches the flavour profile i want from chutney
let me know it turns out

 

[jenscats5]

hmm looks like a pretty authentic recipe
mine just matches the flavour profile i want from chutney
let me know it turns out

It's sitting in the fridge right now....has to sit for 3 hours then add lime juice & sugar, cook then can......Looks good....

Was able to find dates too.....never had them before -- pretty good

Oh, and I'm also making a cranberry/fig chutney......

Now I just have to figure out what to do with the 13 leftover figs and the 6 leftover dates....LOL

 

[obiwan9962]

i forget what the glycemic index of dates are but they're damn high