my very own micro farm

[aart]

Quote: It's too acidic....what ingredients would temper that acidity?

Quote: It's local independent place, dish is not even on the menu.
Breaded chicken chunks, probably fried, then this orange, red pepper, scallion sauce .....YUMMM!!

 

[lindalouly]

Sugar and corn starch should temper an acidic dish.

 

[lindalouly]

Did you read the link I posted and see if that sounds familiar? @aart

 

[aart]

Looks similar.

Did you read the link I posted and see if that sounds familiar? @aart

 

[attimus]

Sugar and corn starch should temper an acidic dish.

x2 the brown sugar should do the trick, cornstarch will help pull the liquids together.

 

[lindalouly]

x2 the brown sugar should do the trick, cornstarch will help pull the liquids together.

Oops, you are right.. I was thinking baking soda... But yes cornstarch will tie it together and slightly mellow.

 

[lindalouly]

If you had another few hours in your day.. An ask the chef thread would be great... So would you put balsamstic on roasted veges pre or post roast? Last question. Sorry...

 

[attimus]

If you had another few hours in your day.. An ask the chef thread would be great... So would you put balsamstic on roasted veges pre or post roast? Last question. Sorry...

marinate them with a little before or make a balsamic reduction to drizzle over after wards

 

[attimus]

@aart here's some pictures of the sauce in progress.

The mushrooms I ended up getting.

Sauted down with oranges added

Adding sprigs of thyme and a local Zinfandel

The reduction getting butter

Au jus added, reduced, butter and a bit more wine

My cornstarch slurry, about a one ounce ladles worth of sauce

Slurry added and thickened.
And there it is, ended up getting titled a mushroom rague. Not a fan of the name so I'll make sure to give my next sauce one if it doesnt.

 

[lindalouly]

Looks so yummy.