Comments on: How to Make a Gastrique http://marxfood.com/how-to-make-a-gastrique/ Fine Wholesale Food: Wild Mushrooms, Game Meats, Fresh Seafood, Palmleaf Dinnerware, Camelina Seeds and other Specialties Wed, 08 Feb 2012 17:49:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Improv Dinner I « The Clean Platter http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-89191 Improv Dinner I « The Clean Platter Sat, 24 Dec 2011 00:37:57 +0000 http://marxfood.com/?p=3078#comment-89191 [...] never made a gastrique before.  But I knew that I wanted to use the cranberries to bridge the gap between savory and sweet, so it wouldn’t be so impossible.  I hoped.  A gastrique is basically a caramel sauce [...] [...] never made a gastrique before.  But I knew that I wanted to use the cranberries to bridge the gap between savory and sweet, so it wouldn’t be so impossible.  I hoped.  A gastrique is basically a caramel sauce [...]

]]> By: Matthew http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-24797 Matthew Mon, 22 Nov 2010 21:33:12 +0000 http://marxfood.com/?p=3078#comment-24797 Hi Skye, Gastrique shelf life can vary depending on what ingredients are used. However, most gastriques can last up to a couple of weeks, so making one a few days ahead should be no problem at all. Matthew MarxFoods.com Hi Skye,

Gastrique shelf life can vary depending on what ingredients are used. However, most gastriques can last up to a couple of weeks, so making one a few days ahead should be no problem at all.

Matthew
MarxFoods.com

]]> By: Skye http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-24686 Skye Sat, 20 Nov 2010 14:05:47 +0000 http://marxfood.com/?p=3078#comment-24686 How far in advance can this be made? I'd like to make it several days ahead so I have time to test some flavor ideas before Thanksgiving. How far in advance can this be made? I’d like to make it several days ahead so I have time to test some flavor ideas before Thanksgiving.

]]> By: lynn a. http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-5127 lynn a. Mon, 30 Mar 2009 19:59:06 +0000 http://marxfood.com/?p=3078#comment-5127 Matthew, This is going to be part of the Easter dinner. I think alongside the cranberries I will put out a gastrique with cranberries in it as an option. My family will like to test this out. This is a great idea. Thanks. Lynn A. Matthew, This is going to be part of the Easter dinner. I think alongside the cranberries I will put out a gastrique with cranberries in it as an option. My family will like to test this out. This is a great idea. Thanks.

Lynn A.

]]> By: Matthew http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-5122 Matthew Mon, 30 Mar 2009 15:42:39 +0000 http://marxfood.com/?p=3078#comment-5122 Dear Lynn, Gastriques do have several similarities with vinegar-based barbeque sauces, so I think you might have something there. I imagine a carefully balanced gastrique could work with most meats depending on what it was flavored with. The easiest paring would probably be to use a fruit gastrique with meats that are already often paired with fruit, such as venison, rabbit, duck, and pork. As for using this exact recipe, cherries work very well with most game meats (including the ones I just mentioned). You could also try a turkey/cranberry gastrique combo for a play on the traditional Thanksgiving pairing, although I might back off on the port a tad to lighten it up. Hope those suggestions are helpful! Matthew Dear Lynn,

Gastriques do have several similarities with vinegar-based barbeque sauces, so I think you might have something there. I imagine a carefully balanced gastrique could work with most meats depending on what it was flavored with.

The easiest paring would probably be to use a fruit gastrique with meats that are already often paired with fruit, such as venison, rabbit, duck, and pork.

As for using this exact recipe, cherries work very well with most game meats (including the ones I just mentioned). You could also try a turkey/cranberry gastrique combo for a play on the traditional Thanksgiving pairing, although I might back off on the port a tad to lighten it up.

Hope those suggestions are helpful!

Matthew

]]> By: lynn a. http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-5089 lynn a. Sat, 28 Mar 2009 22:01:18 +0000 http://marxfood.com/?p=3078#comment-5089 Matthew, I've been looking at this recipe again and want to make it, and would like to try it out for myself. What sorts of meats would this work on? I'm thinking this might work very well for barbecue. What do you think? Lynn A. Matthew, I’ve been looking at this recipe again and want to make it, and would like to try it out for myself. What sorts of meats would this work on? I’m thinking this might work very well for barbecue. What do you think? Lynn A.

]]> By: David Millar http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-4984 David Millar Mon, 23 Mar 2009 22:28:29 +0000 http://marxfood.com/?p=3078#comment-4984 Great recipe Matthew. I'm thinking about doing a similar sauce with some of the spices I recently received. The Tellicherry Peppercorns and a pinch or two of cinnamon along with an apple juice base instead of vinegar should give me a really good kind of fall flavor (my favorite time of year) that would be great with chicken (or any game bird, if one could afford it). Great recipe Matthew. I’m thinking about doing a similar sauce with some of the spices I recently received. The Tellicherry Peppercorns and a pinch or two of cinnamon along with an apple juice base instead of vinegar should give me a really good kind of fall flavor (my favorite time of year) that would be great with chicken (or any game bird, if one could afford it).

]]> By: lynn a. http://marxfood.com/how-to-make-a-gastrique/comment-page-1/#comment-4972 lynn a. Mon, 23 Mar 2009 06:18:52 +0000 http://marxfood.com/?p=3078#comment-4972 I am going to copy this off and send to my brother-in-law and his family. The eat a lot of venison because of the one son being such a hunter. I'm sure they will love this. Thanks for posting this. Lynn A. I am going to copy this off and send to my brother-in-law and his family. The eat a lot of venison because of the one son being such a hunter. I’m sure they will love this. Thanks for posting this. Lynn A.

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