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Tuesday, December 13, 2011
Saturday, December 3, 2011
Homemade Barbecue Sauce - Make Your Own Homemade BBQ Sauce
The time to start thinking about cooking BBQ is in the Spring and Summer time, with the warm days ahead and fun social gatherings with your friends and family, there is no better time to turn your attention to making these occasions special by learning how to cook something new.
Creating your own homemade barbecue sauce is straightforward once you have mastered the basics and learned how to combine various kitchen ingredients to make your own favourite sauce.
No doubt you, or members in your family had their own favourite homemade barbecue sauces that they grew up with, well now is your chance to get involved and enjoy learning something new, how to make your own, personal favourite, homemade barbecue sauce.
Here are the basic components of a homemade barbecue sauce.
The barbecue sauce base
Regardless of what type of barbecue sauce you are going to make, you will need a "base" before you can begin. Ideal bases for making a good BBQ sauce are favourites such as number 10 ketchup sauce, honey, mustard, brown sauce and fruit purée sauce bases.
Consistency of the homemade sauce base is one of the main things that you should be looking at when considering making your own BBQ sauce. You want to avoid the base from being too runny or too thick, and this is one of the reasons why using a suitable ketchup is a great place to start experimenting because it gives you a little less to think about initially and will allow you to let your creative juices flow as you consider and use the ingredients that will make up your sauce.
The #10 ketchup is one of the most popular sauce bases to use as it has the ideal consistency and acidity that complements BBQ food by giving a clean edge, or zing, to the flavour. Many pre-bought sauces will not match up to your own personal favourite once you have developed your very own homemade barbecue sauce.
If you were considering making something that had a fruitier flavour, you can use a pre-made fruit sauce and use that as your base for a slightly sweeter and fruitier flavour and adjust it to your taste, using other ingredients. Alternatively, you could use a small quantity of ketchup base and then sweat down fruit and create your own fruit purée to add to your sauce.
Acidity
Acidity is very important in a homemade barbecue sauce as its presence provides a clean-tasting zing that prepares and excites the taste buds. Controlling this acidity is important and a matter of personal preference, and experimentation with fruit-infused vinegars, such as cider, apple and raspberry all offer unique and distinct flavours that complement any homemade barbecue sauce.
You can make your own fruit-infused vinegars very easily by purchasing a good quality white wine vinegar, adding some to a sterilised bottle along with raw fruits of choice, seal, and allow to soak slowly, in a cool and dark place for 1 or 2 months.
Once the fruit has had enough time to break down in the vinegar, you find that it has taken on a pleasant fruity tang and can be used in not only your homemade barbecue sauce, but also in a salad dressing along with a little olive oil. Remember that a little goes a long way.
Other ingredients that will complement your homemade barbecue sauce base, are seasoning's and vegetables that will add a distinctness to it and separate it from the typical, off-the-shelf variety.
Worcestershire sauce for example, adds a low-down meaty flavour and is similar in colour to soy sauce, though it tastes nothing like soy sauce at all. Widely used, Worcestershire sauce has a slightly spicy tang to it as well as a dark colour that will deepen the colour of the sauce that you are making.
Other great ingredients are Tabasco sauce for example that adds a mildly hot, fruity pepper flavour and is excellent as a component for sauces that are going to be used on chicken, baby back ribs and chicken wings. If you want to try a slightly milder alternative to Tabasco, Cholula hot sauce is similar in flavour, though slightly less piquant to its hotter counterpart.
For a full and more rounded flavour you can add sauces similar to Texas Pete's hot sauce, which has a fairly thick ketchup-like consistency and adds a broad and mild mix of spices. Once again, there are many alternatives to thick sauces that you can add to your homemade barbecue sauce, and it is worthwhile experimenting with them in very small batches and pick out the flavours that excite your taste-buds the most.
Read the labels, pick out the flavours and aromas that appeal to you and then note them down for future use.
Seasoning's
Now that you have the base of your homemade barbecue sauce well under way, you can take a look at the spices, salt, pepper and sugar that will be used in relatively small quantities to give your BBQ sauce its own distinct flavour.
If you haven't used a particular seasoning before, start off by using small quantities to avoid over-powering your first homemade barbecue sauce.
Cinnamon for example is a particularly strong bark-like spice that is also available in ground form. Use it like salt, by adding a little at a time until you get the balance right with the other flavours. Use too much and you will find that just like salt, the cinnamon will almost certainly overpower everything else you have in your sauce. Unless you particularly like cinnamon, use it very sparingly.
Here is a short list of seasoning's that you can use in your homemade barbecue sauce to give you some ideas.
Spices such as cayenne, Jamaican jerk seasoning, red pepper flakes (in moderation), clove, cinnamon, ground ginger, coriander, garlic, mango powder, mustard, paprika, cumin, oregano, and parsley are all excellent choices.
Whole seeded chilli peppers such as Chipotle adds a dark and smoky flavour, Habanero and Scotch Bonnet peppers add a lot of heat along with a delicious fruit flavour, red bell peppers for great fruitiness but little heat, Serrano and similar long carrot-shaped chillies also offer a nice fruit flavour along with a mild-heat.
Sweetness
To add sweetness if necessary to your homemade barbecue sauce, you can use sugars and sweeteners that suit your personal preference. Palm sugar has a unique and distinct flavour that has an Eastern influence, cane sugar, molasses and dark brown sugar are also widely used.
You can use any sugars that you prefer, though darker sugars generally have more flavour and are more suitable for use in a BBQ sauce. More exotic sweeteners such as passion fruit and guava syrups can also be used to good effect, along with regular honey and golden syrup.
If your homemade barbecue sauce is going to be used to baste your meats and poultry during cooking over a hot grill, remember that the high sugar content can burn easily and it will invariably result in blackened food.
Take this into account when cooking your food and adjust your technique accordingly. Using the "low-and-slow" method of cooking is the perfect way to cook food that is coated in a high sugar content BBQ sauce.
Salt
Salt is a very important part of cooking, seasoning any food improves the flavour and when used in BBQ sauces, it is used in the same manner, to add flavour and also balance the sweetness and acidity. Use salt sparingly during the last 15 minutes of reduction time to adjust the taste to your liking by allowing the salt to cook through the sauce slowly, while stirring continuously.
Taste a small amount of the sauce, not forgetting to allow it to cool first beforehand, and determine whether you have reached the right balance.
It all comes down to a matter of personal preference that is based on our upbringing and regional influences. Use the ingredients and flavours that talk to your taste buds, experiment and make it your own unique homemade barbecue sauce.
Thickeners
To prevent yourself from making the most common mistake when creating your first homemade barbecue sauce, avoid the addition of sauce thickeners such as corn starch, gelatine, flour, butter and cream as these will impair the flavour and potentially ruin your BBQ sauce.
Thickeners are not required as your homemade barbecue sauce will be thickened naturally by the evaporation of liquids, and reduced gently on a relatively low heat in a saucepan until the ideal consistency is achieved.
Making your homemade barbecue sauce
This section is not designed to be a particular recipe, just some basic guidelines in the preparation of your homemade barbecue sauce.
To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;
500ml of #10 ketchup
50ml cider vinegar
1 large onion coarsely chopped
2 large garlic gloves, finely chopped
1 thumb sized piece of ginger, finely sliced
1 tsp Tabasco sauce
1 tbls passion-fruit syrup
1 tsp coriander powder
1 tsp cumin powder
2 finely chopped seeded hot red chillies
1 tbls brown sugar
Salt to taste
Once you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil, then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.
Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process.
The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilise the flavours before use.
Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilised jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.
Sunday, November 27, 2011
Sweet Heat Jerk Sauce Recipe - Tropical Sun Style
Tropical Sun shows you how to make a unique sweet jerk dipping sauce that provides a great twist to regular BBQ sauce and goes great with cooking in the sun (and Dragon Stout). Enjoy!
Monday, November 21, 2011
Chef's Number One Cooking Sauces Show The Best Sauces by JamGuy Foods
www.jamguyfood.com Cooking show The products include Tomato Ketchup, Barbecue Sauce, Food Browning, Vinegar, Vanilla, Crushed Pepper Sauce, Hot Pepper Sauce, Red and Gungo Peas in Coconut Milk, Steak Sauce, Jerk Sauce, Jerk Seasoning, Irish Moss, Syrup, Roots Drink and Bag Drink. JAMGUY FOOD ...WHERE YOU GET VALUE FOR YOU MONEY...
Saturday, November 19, 2011
Storing Dry Rubs And Spice Blends
Unlike most foods, spices are blessed with the cell structures necessary to maintain their flavor and aroma for long periods after they have been harvested and packaged, without fear of spoilage. High quality whole spices, dried and stored, have been known to keep for many years and then deliver potent flavor when ground. Here are some basic rules on storing and handling spices that will help protect the flavor of your purchase:
KEEP THEM AWAY FROM THE STOVE AND OVEN, AND DON'T LET THEM GET WET
At the very least, they need to be kept cool and dry ..... never store spices or dry rubs near the kitchen range or other source of high heat. Also, never store the dry rubs in a place where the containers are apt to get wet or leave the package open if the humidity gets high. Caroline's Rub spice creations are packaged in a foil, light impermeable pouch which helps to maintain the freshness of your dry rub purchase. However, you can ensure the fresh quality lasts by keeping your spices and dry rubs somewhere cool and dry. Cool means no higher that 68 F (20 C) and dry is no higher than 60% relative humidity. Storing your dry rubs and spices in a kitchen cupboard is always better than storing them on a spice rack mounted to a wall.
USE YOUR REFRIGERATOR
If possible, cold storage (32 F to 45 F / 0 C to 7 C ) is highly recommended. At 70 to 80 F (21 C to 27 C), some products will lose about 1% of their color every 10 days. At higher temperatures, losses are even more rapid. In cold storage, however, color and flavor loss is reduced to ½% every 10 days allowing you to enjoy your purchase for as long as one year.
NO BRIGHT LIGHTS
Because many of Caroline's Rub creations contain ingredients that are light sensitive (such as paprika), it is best not to expose your spices or dry rubs to direct light sources such as the sun, for extended periods. Always make sure to tightly close the zipper seal on the packaging to ensure your product remains fresh and flavorful.
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Tuesday, November 8, 2011
What are the Steps to Produce a Dry Rub?
Once again the question has been asked...how do you guys go about bringing new dry rubs into your product selection? The answer...lots and lots of time and testing. Producing a dry rub that is made of high quality, fully flavored, all-natural ingredients isn't something that is rushed or taken lightly.
When we decide to add a new dry rub to our lineup, we begin by considering our current lineup and how we can improve the offering and choices for our customers. We consider their requests and comments very seriously, listening closely to what they have to say. For example, our customers have requested a rub that is sweet, with a mild heat level, but one that retains the chile flavors. Based on these recommendations, we went to work in the test kitchen and began research and development for our newest blend, a sweet maple rub.
Once we have determined what it is we want to create, we begin the actual creative process, which involves taking our idea and creating an actual blend. Entirely dependent upon the flavor you are trying to achieve, most dry rubs will begin with a base of paprika, followed by varying quantities of other ingredients such as salt, sugar, dried berries, and spices. While creating dry rubs isn't physics, it does involve some science. For example, determining the proper proportions of items such as salt and sugar which have an osmotic effect and can act negatively upon your meat, is extremely important. The great thing about dry rubs is you can give 10 different groups the same dry ingredients, and no two will create a dry rub that tastes alike. The trade secret is not in the ingredients, but in the proportions of those ingredients.
Additionally, evaluating each ingredient for its allergenic properties also adds to the complexity. Obviously, it isn't good for sales if your dry rub contains something that people are commonly allergic to such as nuts or artificial ingredients. At the end of this process, you will have created what we like to call a "Theoretical Recipe", or a recipe which you build upon to create the perfect dry rub.
Next step in the creative process is the actual blending of the theoretical recipe. Once we have a rough idea of what it is we are trying to create, we begin by blending batch after batch, after batch, after batch, with each effort tweaked and improved to meet customer and test group suggestions. This includes selecting different grinds to improve texture, different base ingredients to achieve different flavors and colors, different peppers for a more authentic flavor, or to increase or reduce the heat level of the blend, and the list goes on. Our number one goal in this process is to create a test batch, using all natural ingredients, which we can distribute to test markets.
Once the test batch has been agreed upon and blended, it is distributed to the original requestors and a small group of individuals, with varying backgrounds, tastes, and expectations, for their feedback and suggestions. Using comment forms that pull as much information as possible from our testers, we evaluate their comments, compile the most often cited items, and use them to improve upon the base recipe.
Once our small groups come back with a big thumbs up, we then move on to larger groups for their input. We continue this process until we achieve the response we want to see. Now it is impossible to please everyone, but when you achieve a high consensus of satisfaction (>90%) from your testers, especially when factoring in those who have not enjoyed the other stages of the blend, you'll know you are ready to move on to the next step - product release!
Wednesday, October 26, 2011
Saturday, October 22, 2011
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