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Need some help

mido

mido

Yesterday I have made my first batch of sweet chilli sauce.

Besides using way too much vinegar a experincent trouble in the last stage, getting to thicken the sauce a little bit so it would be a bit more viscous or firmer but still pourable.

I found on the web that I could use cornstarch to thicken it but just for a small amount not for a large batch because with the starch it would only keep for a couple of days. It said to use pre geletinazed starch for a large batch. Now I don't know what it is (also calles clear gel) and if I can find it in the Netherlands so I used gelatine as I figured it is the same or simular.

I found it realy hard to dose the gelatine and being not experianced I ended up with 8 (out of 12) gelatine leaves in the sauce but it didn't thicken at all. I ended up putting the pan with sauce in the fridge before going too sleep.

This morning it was a sweet chilli yello instead of a sauce. I stirred it and heated it a bit and I added some water to get it liquid again and did not put it back in the fridge.

Now it is sorta okay being my first try but all I know for certain is I need help and lots of tries to get some more experiance.

What is the best way or product to get it to thicken without going to hard or jelly like the next time.

I hope this is readable dispite my writing errors.

All tips or experiances would be great.

Edit: I used a variation of this recipy but this was my start of point or base soo to say:
thai sweet chili sauce

Thanks so much. Wouter
 
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Oh my that could be good on meat as a glaze for now. To thicken I simply cook mine longer. I am sure many will add ideas of what you can add to thicken it, but cooking it down will work too.
 
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Justaguy said:
Oh my that could be good on meat as a glaze for now. To thicken I simply cook mine longer. I am sure many will add ideas of what you can add to thicken it, but cooking it down will work too.
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Yes I was wondering if that would work, I think the sugar in the recipe will help to thinken if cooked longer. I also added some honey to the batch. You confirmed my idear thanks.
 
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meatfreak said:
We already discussed this yesterday :) but as I suspected the gelatine didnt work well.
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Nope not quite, I'm not convinced that it won't but it is to difficult to dose properly so I'm looking for better ways to do it.

Haven't tried the arrowroot or the other product we talked about. Want to have some idears before my next try.

I would be very unhappy if I have to disgard the next batch to.
 
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Be careful not to cook it down too far, I went overboard the last time I made a thai sweet chili sauce and it was almost hard candy after it cooled in the fridge. It tasted amazing still but it was hard to work with.
 
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