Question re cooking & sugar levels.
Santiago > wrote:
> True, providing you do not over-sauce. Just a little thread on
> the plate, because the sauce is both sweet and acid at the same
> time. Do not do it with Venerable, please (though I have done
> it) ;-)
That reminds me of a confession of Bartholomew Broandbent on the
Parker Forum. He once used one whole bottle of his 10 Y.O. Madeira
to make a sauce for one steak.
M.
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