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Quick Questions on ANYTHING part 2. Please read first post for links to other threads
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I made a veg , chickpea and butterbean chilli yesterday using my usual method of putting in a bit of this and a bit of that:p . I added 2 cans of chopped tomatoes and a good squirt of tomato puree and would normally have added some sugar to take away the bitterness. As I was trying to make this syn free on SW I added granulated sweetener instead. The end result is way too sweet.
Is there anything else I can add to tart it up a bit (so to speak
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I am not throwing it out as it was made for my lunches all week and I'll just have to eat it sweet if need be:eek:Must learn not to count chickens before they are hatched!!!!:D
Every day is a new challenge not a new problem!:p
SW start 08/01/14 4/21lbs (1st target) :j0 -
Add lemon juice???0
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I would think that malt vinegar would be fine. You'll only need about a wee spoonful won't you?Official DFW Nerd Club - Member # 593 - Proud To Be Dealing With My Debts!0
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I did a chicken stock from our Sunday bird and it's turned out lovely - all nice and jelled when it's cold - but I would like to thicken it, without losing the wonderful flavour, into more of a sauce type thing to add to pasta for tomorrows dinner.
What do I do?
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.I did a chicken stock from our Sunday bird and it's turned out lovely - all nice and jelled when it's cold - but I would like to thicken it, without losing the wonderful flavour, into more of a sauce type thing to add to pasta for tomorrows dinner.
What do I do?
If you reduce the stock (ie simmer in a saucepan until some of the liquid is evaporated) this intensifies the flavour. Then you could add something like cream cheese to make a nice creamy sauce.2015 wins: Jan: Leeds Castle tickets; Feb: Kindle Fire, Years supply Ricola March: £50 Sports Direct voucher April: DSLR camera June: £500 Bingo July: £50 co-op voucher0 -
I did a chicken stock from our Sunday bird and it's turned out lovely - all nice and jelled when it's cold - but I would like to thicken it, without losing the wonderful flavour, into more of a sauce type thing to add to pasta for tomorrows dinner.
What do I do?
Simmer, uncovered, and the stock will reduce
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
Thanks, but is there a way to thicken without reducing much? I hope not to lose any 'amount' as would be doing 2 pasta dishes, one to freeze.0
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You could thicken it like a sauce, using cornflour mixed to a paste with water.Official DFW Nerd Club - Member # 593 - Proud To Be Dealing With My Debts!0
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I'll give that a go then
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