Last night on Master Chef one of the people made a Gastrique. Well it has intriqued me all day and I decided to look up exactly what is a Gastrique. Well it turns out it is a reduction of Vinegar and Sugar. The claims are that it will brighten and intensify the flavors of other sauces, such as tomato, or it can add to a dish such as a Black Berry Gastrique for Pork. Gastriques are not limited to entrees, they also can be used on desserts. I have decided to begin learning about Gastriques and how to properly use them.
If anyone reads this and is familiar with Gastriques or wants to learn about them, let me know and we can learn together. I will post my experiments both good and bad.
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