Browning?

[ESCAPIS]

Has anyone come across Browning? The one we use with steaks!

[ESCAPIS]

I meant Browning Sauce

[ToddWeston]

Do you mean something like HP sauce aka brown sauce ?

[ESCAPIS]

No. I used it back home for coloring a beef steak.

Here is a link for better explanation.

http://www.hotsauceworld.com/j64.html

[ToddWeston]

No. I used it back home for coloring a beef steak.

Here is a link for better explanation.

http://www.hotsauceworld.com/j64.html

My apologies - I've never heard of that before I'm keen to try it now, looks interesting. I'm doing a grocery run tomorrow and will keep my eye out for it.

[butterisbetter]

I clicked on the link and it shows that basically, it's just a caramel solution with a little salt and preservation. If you can't find it, it should be easy enough to make a substitue.. Just caramelize some sugar, dilute it in water and throw in the salt and keep in the fridge.

[ESCAPIS]

...just caramelize some sugar, dilute it in water and throw in the salt and keep in the fridge.

I 'll try it. Though for the life of me I can't remember any sweetness from this elusive sauce.

[kennedy]

Where I'm from, it's called Kitchen Bouquet. Selling it for over 100yrs. in the US. More to it than caramelized sugar, water, and salt.

I have my doubts you will find it here.

Edited August 31, 2013 by kennedy

[ESCAPIS]

Kennedy, you obviously know what I was talking about.

I would have to wait for someone coming from home or the states to pick it up.

Have you ever used it?

[kennedy]

Kennedy, you obviously know what I was talking about.

I would have to wait for someone coming from home or the states to pick it up.

Have you ever used it?

Yes, in eye dropper amounts whilst you could end up with blackened instead of browned. No sugar taste. Google for recipes. Good stuff IMO.

[ESCAPIS]

Exactly. I love the way it makes the edge of the cut dark while retaining the inside pink.

Sent from an Apple gadget.

[butterisbetter]

...just caramelize some sugar, dilute it in water and throw in the salt and keep in the fridge.

I 'll try it. Though for the life of me I can't remember any sweetness from this elusive sauce.

If you caramelize it enough it won't be sweet. Just bitter. But in the amounts you need for coloring that shouldn't matter.