Question re cooking & sugar levels.

Verkligen! Anders

Salut/Hi Mike Tommasi,

le/on Fri, 10 Mar 2006 08:18:14 +0100, tu disais/you said:-

Oh pooh!! to you.

But cogitate a moment. Where does some 500gms of that fat go?

So I'd argue that if the oie gets gavé the foie gets gras!

Nyah.

ATB Ian

BTW I think there is some French pun about a "crisis of faith" sounding the same as a "crisis of the liver", so we know where the French soul is to be found (which would have saved Descartes some time).

For the less well-versed in these subjects, please explain the PX sauce-making process in a bit more detail, for example, are you deglazing?

Have you used a stainless-steel pan?

Also, do you add any other ingredients or stock or is it just 100% PX.

Thanks.

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Leo Bueno wrote in news: snipped-for-privacy@4ax.com:

Leo,

No, I do not deglaze when doing this PX sauce, but I think you could do. No stock either. I just pour a glass of PX in a teflon coated saucepan and raise the heat slowly (very slowly). Let it reduce a bit and consider than when it cools down it will thicken. If you overcook it will even cristalize. Depending on the amount of PX, the size of the saucepan and the temperature, you can get it in 1 minute (for a very small amount of wine in a rather large saucepan) or 5-10 minutes for 125ml (1/6th of a 0,75 bottle) in a medium saucepan.

I am sorry I am not being of great help, I guess the better you can do is try and see. Just do not let it boil and you are quite safe.

Best,

S.