>> Very true: is the baklava still homemade if I use prepared phyllo dough? (I say it is, because phyllo needs not only proper handling, but proper resting times, too.) <<
That makes sense.
>> For sauce ingredients: Worcestershire sauce would be a freaking nightmare taste if simply mixed together; they MUST age in an oak cask for months to mellow into the taste we know. <<
It's getting hard to find. One time we went looking and the regular brands all had high-fructose corn syrup. We tried a health-food brand only to discover that it had no anchovies. O_O W the actual F. Eventually we found one that worked, but it was a horrifying experience.
>>Catsup... it's so hard to find one that doesn't have corn syrup in it that I honestly do not care whether it needs aging, because I have so few commercial options to begin with for that product.<<
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dancing_serpent
Re: BBQ
Date: 2017-01-01 08:53 am (UTC)That makes sense.
>> For sauce ingredients: Worcestershire sauce would be a freaking nightmare taste if simply mixed together; they MUST age in an oak cask for months to mellow into the taste we know. <<
It's getting hard to find. One time we went looking and the regular brands all had high-fructose corn syrup. We tried a health-food brand only to discover that it had no anchovies. O_O W the actual F. Eventually we found one that worked, but it was a horrifying experience.
>>Catsup... it's so hard to find one that doesn't have corn syrup in it that I honestly do not care whether it needs aging, because I have so few commercial options to begin with for that product.<<
I have enjoyed Heinz and Annie's organics:
http://www.heinzketchup.com/Products/Heinz%20Organic%20Ketchup%2014oz
http://www.annies.com/products/condiments-sauces/organic-ketchup
It's usually one or the other of these that I use for my sloppy joes and spaghetti sauces.