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Sauce question
#10
I am by no means an expert cook. However I have been experimenting with the Asian fish sauces a bit. While the addition of sugar to the Asian sauces wouldn't appear to make a big difference, it can in certain circumstances. As I see it, the problem is that the sugar in the fish sauce has a tendency to caramelize under heat. Whether that heat is from a pan or an oven. Not a bad thing necessarily, but probably not how Roman garum would have responded to cooking.

In recipes that call for both garum and honey prior to cooking, the addition of a small amount of sugar probably has very little effect.

Again just my two asses worth.
>|P. Dominus Antonius|<
Leg XX VV
Tony Dah m

Oderint dum metuant - Cicero
Si vis pacem, para bellum - Vegetius
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Messages In This Thread
Sauce question - by Avatar - 06-06-2007, 10:56 AM
Re: Sauce question - by Marcus Mummius - 06-06-2007, 11:29 AM
Re: Sauce question - by Avatar - 06-06-2007, 11:38 AM
Re: Sauce question - by Marcus Mummius - 06-06-2007, 11:50 AM
Re: Sauce question - by Ioannis - 06-06-2007, 11:54 AM
Re: Sauce question - by marsvigilia - 06-28-2007, 05:29 AM
Re: Sauce question - by Ironhand - 06-28-2007, 05:46 AM
Re: Sauce question - by marsvigilia - 06-28-2007, 05:57 AM
Sauce question - by Paullus Scipio - 06-28-2007, 11:48 PM
Sugar in Asian fish sauce - by marsvigilia - 06-29-2007, 02:39 AM

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