Cooking caramel sauce for meat and fish dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Few people know that caramel sauce is suitable not only for desserts, but also for meat dishes. It emphasizes the taste of the main ingredient, contrasts with hot spices, brings unusual notes to long-familiar recipes.

Usually this sauce is prepared specifically for a dish. But you can make it for the future, it keeps well in the refrigerator. In addition to meat and fish dishes, it goes well with grilled vegetables. Let's try making caramel sauce. A recipe with a photo will help with this.

Ingredients

The sauce is based on the caramelization process. Usually, regular or cane sugar is used for this. For density and flavor, fruit puree is often added to it. Many recipes for this sauce contain garlic or chili peppers. Spicy taste can be achieved with ginger, asafoetida, cardamom, ground nutmeg. Citrus fruits are often used - this adds spice to the dish.

Instead of sugar, honey is sometimes used. But in this case, it is impossible to speak with confidence about caramelization. The sauce will be less thick. Some try to drown honey, but heating it to high temperatures, firstly, does not bring the desired effect, and secondly, it saturatesdish with unhe althy ingredients. You can add this product to the sauce only at temperatures up to 70 degrees.

Cooking method

Don't know how to make caramel sauce yet? Then remember: in a cast-iron pan, you need to heat the sugar, stirring it vigorously with a wooden spatula, until it starts to melt. As soon as this process begins, very quickly you need to add liquid ingredients: soy sauce, wine, berry, vegetable or fruit juice. Melted butter gives the dish a delicate texture. And lime, grapefruit or orange juice, added at the very end of cooking, will bring the necessary sourness.

If you plan to use fresh herbs, you can not add them directly to the sauce. It will get wet, lose its taste, create unnecessary clots that violate the beautiful structure. It is advisable to sprinkle the finished dish over the sauce with it.

Scope of application

Most often, caramel sauce is used for meat and poultry dishes. It is also served with baked fish. It goes well with mushrooms, fried in pieces or baked in the oven in the form of stuffed baskets. The finished sauce does not require further heat treatment, moreover, it often only harms it. Therefore, sauce is either poured over the dish at the very end of cooking, or it is served to the table in special gravy boats.

One can argue for a long time about how to make caramel sauce. But such a diversity of opinions becomes the basis for newrecipes. Thanks to this, everyone can choose and cook what they like.

Meat with caramel sauce

This sauce is perfect for baked pork, veal, lamb. It is also used in the preparation of meat of wild animals: elk, bear, deer. You can prepare caramel sauce for meat according to the following recipe.

To prepare a kilogram serving of meat, you will need about 400 grams of apples, pears or their mixture, one and a half tablespoons of sugar, 0.5 teaspoons of honey, 70 grams of soy sauce, spices and a small piece of butter.

In a frying pan, preferably cast iron, sugar must be heated strongly until it darkens. Then add oil and soy sauce. After boiling and thickening the mixture, you need to lower the fruits cut into thin slices into it. By the way, along with apples and pears, you can use mango, pineapple, papaya. When they are fried, pour all the sauce into another container and let it cool slightly. Pour a small amount of sauce over the meat baked in the oven 5 minutes before being ready and return to the oven. At this time, carefully add honey to the sauce. Depending on the resulting taste, you can s alt a little. Spices and garlic are also added at the end. When the meat is cooked, cut it into thin steaks and generously pour over the sauce. Serve with fresh herbs, seasonal or pickled vegetables, homemade bread.

Chicken Caramel Sauce

Chinese especially love the combination of poultry and sweet and spicy sauce. In their national cuisine, many dishes are based on a combination of contrastingingredients.

Like most of the wonderful dishes that came to us from the Middle Kingdom, chicken in caramel sauce combines several tastes: sweet, spicy, s alty, sour. This effect is achieved by combining garlic with citrus juices, honey, soy sauce. Ginger and herbs with a spicy taste are in perfect harmony with the tender bird.

Before you cook the chicken, it is advisable to marinate it. Then the finished dish will be juicy, tender, expressive. Subsequently, it is the marinade that can be used to melt the caramel. To cook one kilogram of chicken (wings, legs, thighs, fillets or a mixture of various parts), you will need about 50 grams of soy sauce, a tablespoon of sugar, the juice of half a lemon, 50 grams of white wine, a piece of ginger, a few pieces of prunes.

The principle of cooking is similar to the classic one. In a frying pan, you need to caramelize sugar, dilute it with liquid and boil. After adding seasonings, you can pour baked chicken meat. An unusual accent can be made by adding fresh pitted cherries to the recipe. This berry will add not only piquant sourness, but also a wonderful ruby hue. Experiments with plum slices are also successful, which in caramelized form go well with tender chicken meat.

Serving

Even if the sauce is served with the main course, it is advisable to put a gravy bowl with a small deep spoon on a long handle on the table. Guests will be able to add the sauce directly to the plate at their discretion. Mostit looks spectacular in transparent gravy boats, allowing you to see the amber color and special structure.