Timeline for Why do BBQ sauce recipes specify that you must cook the sauce?
Current License: CC BY-SA 3.0
6 events
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| Jan 13, 2016 at 16:27 | history | edited | Mike.C.Ford | CC BY-SA 3.0 |
added 14 characters in body
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| Jan 13, 2016 at 16:22 | vote | accept | seeker | ||
| Jan 13, 2016 at 15:23 | comment | added | Mike.C.Ford | @ToddWilcox thanks, I've added in your points to my answer. I was focused more on why some recipes would specify cooking when it seems they wouldn't need to be, but your comment made me realize that a lot of the sauce recipes do need to be cooked based on their ingredients. Good catch. | |
| Jan 13, 2016 at 15:19 | history | edited | Mike.C.Ford | CC BY-SA 3.0 |
Added further reasons.
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| Jan 13, 2016 at 15:07 | comment | added | Todd Wilcox | I would add that some ingredients, like onion and garlic, won't be right at all if added raw, could work if they were pre-cooked, and would also need to be cooked in if added in dry powdered form. And also that after adding all the liquid ingredients together, the sauce may be too liquid and need to be thickened. Thickening by adding something like flour or cornstarch can dilute the flavor, while cooking it down by boiling off excess water will actually concentrate the flavor. | |
| Jan 13, 2016 at 14:15 | history | answered | Mike.C.Ford | CC BY-SA 3.0 |