For the less well-versed in these subjects, please explain the PX
sauce-making process in a bit more detail, for example, are you
deglazing?

Have you used a stainless-steel pan?

Also, do you add any other ingredients or stock or is it just 100% PX.

Thanks.

On 9 Mar 2006 13:31:38 +0100, Santiago > wrote:

>Mike Tommasi > wrote in
:
>>
>>> b) Caramelisation - possible
>>
>> Would there be a change in the sugar content, unless you go too far
>> and burn it? True when you make caramel those sugar vapours really get
>> up your nose, but is the volume lost significant?
>
>A few years ago, I wanted to do a Pedro Ximenez sauce and tried to do it by
>using a saucepan and heating it. I did it slowly and all things were great
>until it started to boil. I got a thick caramel and ruined the teflon
>coated saucepan (and it was not an el-cheapo saucepan).
>
>With time, I have learnt to do it even more slowly and not allowing it to
>boil. The water evaporates and the PX thickens. It does not taste like
>burnt rubber and I can re-utilize the saucepan. It goes great both with
>desserts and meats.
>
>S.

--
=================================================
Do you like wine? Do you live in South Florida?
Visit the MIAMI WINE TASTERS group at
http://groups.yahoo.com/group/miamiWINE
=================================================