Re: [CH] hab sauce
Tara Deen (tara@es.usyd.edu.au)
Thu, 26 Oct 2000 12:03:56 +1000
Gary,
Modified starch is the industrial equivalent of corn flour. They use it
as a thickener in preference to corn flour because it keeps its
integrity under heat and storage longer than corn flour, which tends to
fall out of suspension. it won't be affecting the heat levels in the
sauce.
To keep the hab flavour but lose some of the heat, try experimenting
with cooking the sauce for longer. Prolonged cooking kills the heat in
habs rather too effectively!
You could also try some of the low-heat chinense varieties hitting the
market now. i can't remember any names off the top of my head, but there
is one with the flavour of a hab, but the heat of a bell. Anyone?
Have fun,
Tara
--
______________________________________________________
Tara Deen
School of Geosciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
AUSTRALIA
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
Mobile: 061 410 538 655
email: tara@es.usyd.edu.au
______________________________________________________