Recipe help.

[skeletroopa]

Hey chilliheads,

I'm looking at making my own sauce shortly, usin trinidad scorpions - butch t, but not sure if i Can use a certain fruit.

Banana and cinnamon. Be possible?

 

[pepperproblem]

Just leave out the Vegemite

 

[skeletroopa]

hahaha.. will do for this one.

 

[Phil]

Yep. Sure can. From my experience, you might wanna go kinda heavy on the banana if you want the flavor to show up in the finished product

 

[skeletroopa]

Oh you beauty, will keep this in mind, cheers Phil.

 

[Phil]

Cheers! Let it be known that I'm still an amateur myself and trying to figure out how to get my sauces to taste the way I imagine them when I start making them

 

[The Hot Pepper]

Bananas will thicken sauce. The trick is to caramelize the bananas first to intensify the banana flavor and use less. Plus they taste better. Slice a ripe banana and caramelize the slices in a non-stick pan with NO butter, oil, or sugar. Just a pinch of salt to brighten the flavor. Once they are caramelized, pop into a blender with apple juice. Now put this liquid aside for adding to your sauce.

You can use brown sugar if you want them really sweet, but adding butter or oil can affect your sauce, and you don't need it in a non-stick pan. Use it if you want.

And yes you can add cinnamon.

 

[Phil]

See there? Now we know. Thanks Pook-meister!

 

[RocketMan]

+1 what THP said, especially the no oils

 

[Phil]

So I'm assuming the same would apply for pineapple, sans the thickening tendency? Carmelize to make the flavor pop?

 

[RocketMan]

or as you could grill it

 

[The Hot Pepper]

Anything that concentrates the sugars intensifies the flavor, you could also cook down a banana puree with water and keep adding water and cooking it down until you had a paste. Then you could probably add a spoonful to your sauce for the taste of a couple bananas.

Grilling too as RM says.

Experiment! Get the flavor profile you like from caramelizing, grilling, or cooking into a paste.

But raw into the sauce pot, no. I would not recommend. You'd have to add a lot of bananas and it would thicken it, plus, the flavor will be much better with the other methods.

 

[koskorgul]

Anything that concentrates the sugars intensifies the flavor, you could also cook down a banana puree with water and keep adding water and cooking it down until you had a paste. Then you could probably add a spoonful to your sauce for the taste of a couple bananas.

Grilling too as RM says.

Experiment! Get the flavor profile you like from caramelizing, grilling, or cooking into a paste.

But raw into the sauce pot, no. I would not recommend. You'd have to add a lot of bananas and it would thicken it, plus, the flavor will be much better with the other methods.

Thanks for this info. When I make my pineapple sauce I add in the pineapples with the juice and other ingredients, cook it down a bit to get teh consistancy I want then blend it. Will be cooking the pineapple down to carmelize it before adding in the other ingredients.