Re: [CH] hab sauce

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Hobby Farmer: "Re: [CH] hab sauce"
• Previous message: Tara Deen: "Re: [CH] hab sauce"
• Maybe in reply to: Gary Sidgreaves: "[CH] hab sauce"
• Next in thread: Hobby Farmer: "Re: [CH] hab sauce"

Almost any starch will "cut" the heat. Not necessarily chemically diminish, 
but it will protect the taste buds. It will take a great amount 
[proportionally] to be effective. If you are making this for your own use try 
a flour [all purpose] and butter roux as a thickener. Don't make it too thick 
or it will be more of a gravy.

Fred Fatino AKA: The Creative Chef    <A 
HREF="http://www.thecreativechef.com">http://www.thecreativechef.com</A>

• Next message: Hobby Farmer: "Re: [CH] hab sauce"
• Previous message: Tara Deen: "Re: [CH] hab sauce"
• Maybe in reply to: Gary Sidgreaves: "[CH] hab sauce"
• Next in thread: Hobby Farmer: "Re: [CH] hab sauce"