August 29, 201312 yr Author No. I used it back home for coloring a beef steak. Here is a link for better explanation. http://www.hotsauceworld.com/j64.html
August 29, 201312 yr 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.
August 29, 201312 yr 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.
August 29, 201312 yr Author ...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.
August 31, 201312 yr 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, 201312 yr by kennedy
August 31, 201312 yr Author 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?
August 31, 201312 yr 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.
August 31, 201312 yr Author Exactly. I love the way it makes the edge of the cut dark while retaining the inside pink. Sent from an Apple gadget.
August 31, 201312 yr ...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.
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