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trying my hand at a mild sauce.

sirex

sirex

So I decided to make a toned down, thinner sauce. I usually don't food mill or cheesecloth to reach end product. Today I did.

The players ( not pictured garlic, ACV )
Garlic
Onion
Carrot
Aji cito
Aji golden
Mango
Brown sugar
Honey
Apple Cider Vinegar

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Some saute action. Was going g to char but didn't have time

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In ze pot!!!!

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All food milled and cheeseclothed on a spoon to see consistency

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Looking like orange juice.


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The verdict?


I like it. Not nearly as hot as I am used to but still very good. Very mangoey then after you swallow a slight throat burn.


That ks for looking!!!
 
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No,no, no, it's Conversion; as in:

"The key step in mashing is called the conversion step. Frequently done at a temperature between 146F/63C and 156F/69C, the conversion step breaks down complex sugars in the grains into shorter chains of sugar that can be consumed by yeast. If you are doing a single step infusion mash, the conversion step is your single step.

The temperature of your conversion step determines, in large part, what percentage of the complex sugars are broken down into simpler sugars. This is due to the enzymes active in the mash that break down complex sugars into simpler ones.

The two main enzymes active during the mash are alpha and beta amylase. Alpha amylase, which is most active in the 154-167F/68-75C range, creates longer sugar chains that are less fermentable, resulting in a beer with more body. Beta amylase, which is most active between 130-150F/54-65 C trims off single maltose sugar units that are more fermentable. This results in a more complete fermentation (higher attenuation) and a cleaner beer with a thinner body."
 
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No,no, no, it's Conversion; as in:

"The key step in mashing is called the conversion step. Frequently done at a temperature between 146F/63C and 156F/69C, the conversion step breaks down complex sugars in the grains into shorter chains of sugar that can be consumed by yeast. If you are doing a single step infusion mash, the conversion step is your single step.

The temperature of your conversion step determines, in large part, what percentage of the complex sugars are broken down into simpler sugars. This is due to the enzymes active in the mash that break down complex sugars into simpler ones.

The two main enzymes active during the mash are alpha and beta amylase. Alpha amylase, which is most active in the 154-167F/68-75C range, creates longer sugar chains that are less fermentable, resulting in a beer with more body. Beta amylase, which is most active between 130-150F/54-65 C trims off single maltose sugar units that are more fermentable. This results in a more complete fermentation (higher attenuation) and a cleaner beer with a thinner body."


*I* knew what you were getting at, but I'm not familiar with sugar conversion of fermented foods (yet) ...
 
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