Last week in culinary class we focused on poaching and one of the recipes called for a poached salmon topped off with a bourbon and maple sauce. Using that same principle or method of cooking i then took that recipe home and over the weekend made my own sauce replacing the salmon with chicken and neglecting to use the bourbon or syrup. this altered the recipe greatly as well as the name, although im not sure what to call it...lol. the chicken turned out very well and the sauce was still good, however it lacked the texture that i was able to come up with in regards to the bourbon and maple sauce and on the flip side of that i was able to produce more of the sauce made for the chicken in comparison to the bourbon and maple where i had maybe a 1/3c to 1/2c of sauce made after it was done to the consitency that i was hoping to gain. clearly, regardless of what the recipe calls for there are some inconsistencies in my preparing a properly made sauce that is not only flavorful but also properly portioned in both quantity size and serving size.
my question to you, those of you who may happen to stumble upon this blog, how do you 1) control the consistency and texture of a sauce, for example as seen in the first pic which is the bourbon and maple while 2) also producing a larger amount without loosing that refined texture and flavor that is often found in making a smaller portion thereby leaving you with a lesser amount of sauce to be served?..
i have now realized, after actually viewing how this would look on the computer, that it would have been better for me to have left the chicken on the plate all on its own so that you can truly see the differences in the 2 sauces via texture as it sits on a plate and how it flows over the chicken in comparison to how it flows over the salmon in the first picture at the top.
your assistance is greatly appreciated and i am very excited to soon be learning about sauce making...maybe my questions will all be answered there verses here online, wish me luck.
