Subj : hard sauce
To : DAVE DRUM
From : JIM WELLER
Date : Sun Oct 02 2022 20:27:00
-=> Quoting Dave Drum to Jim Weller <=-
RH> I'd probably make the hard sauce without the brandy tho.
DD> The alcohol cooks out.
JW> Not really, if you add it in AFTER the five minute boil.
DD> Quibbles.
Not at all. She doesn't want any alcohol in her food.
JW> But that recipe calls for eight cups of ingredients so it's more
JW> like eight servings
DD> The hard sauce calls for *MUCH* less than 8 cups.
The PUDDING contains eight cups of ingredients, so eight generous
helpings worth. So the one cup and a bit of sauce would be split
eight ways, roughly two tablespoons per serving.
JW> A proper hard sauce does not have corn starch and a lot of water
JW> in it or get boiled.
DD> So saith cooking guru Weller.
No. Saith every English chef and cookbook writer for the past two
hundred years.
It's an ancient dish, probably made shortly after the invention
of distilled spirits but it certainly dates back to at least 1714
and King George the First's Christmas dinner menu which was much
written about at the time.
The ingredients are quite codified by now. As a matter of fact when
Great Britain was in the EU their food regulations did codify it
formally. Among other things the final product must contain at
least 20% butterfat to qualify.
JW> Hard sauce is actually a flavoured sweetened butter.
There are plenty of other sweet dessert sauces that are made with water
and thickened with starch or flour but they are a different thing
altogether. Hard sauce by definition is hard, not syrupy, at room
temperature. It's right there in the name.
I have collected 23 hard sauce recipes over the decades from a
number of sources and none of them have any starch in them, or
more than a teaspoon or two of water, if any, and none of them
involve heating or cooking.
Your sweet starchy syrup may be tasty but it is not hard sauce.
Cheers
Jim
... Sweet cornbread is called cake.
___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
