Author Topic: To sauce or not to sauce.... that is the question......  (Read 5177 times)

Offline ghost9mm

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Re: To sauce or not to sauce.... that is the question......
« Reply #15 on: March 17, 2012, 03:18:41 pm »
This is just me but I am not a heavy "dripping down your arms" sauce fan.  I have started putting a quick glaze on them after they are done.  They will be warm enough for the sauce to "set", much like a glaze.  Still get the sauce flavor without all the heavy sauce deal.

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Offline hal4uk

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Re: To sauce or not to sauce.... that is the question......
« Reply #16 on: March 17, 2012, 08:42:48 pm »
I do half dry half sauced and provide sauce on the side in case some prefer. This way you can have several sauces for different tastes. But see a bunch who prefer them un sauced.
Heck yeah, Viper!!! 
Some folks like no sauce, and the others --- heck -- Why not give them a choice?
Yet, when you serve some already sauced, it is a good hint that this is the chef's choice!!!  Brilliant!!!

I think that solves this AGE OLD question just perfectly...

YOU CHOOSE: 
No sauce.
Chef's sauce.
Pick your own sauce.



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