Puts the red stuff – this year’s es­sen­tial ed­i­ble ac­cou­trement – through its paces, em­bel­lish­ing her cook­ing with its spicy wiles

The Guardian - Cook - - Hack It -

ot sauce is 2016-17’s musthave ed­i­ble accessory: like Bey­oncé, we all know to carry some in our bags, and slather it on, well, ev­ery­thing. When we say hot sauce, we’re talk­ing the ta­ble-top condi­ment bot­tles – not chilli pastes (like aji panca, harissa, gochu­jang) or chilli-sauce in­gre­di­ents (such as chilli bean or XO sauce), or any kind of chilli jam or chut­ney. To­day we fo­cus on the slim bot­tles of mostly red heat that abound in your fridges and are eas­ily found in su­per­mar­kets or on­line. There are plenty of extreme op­tions in hot-sauce-land (cue Dave’s In­san­ity) – but we like our heat to come with flavour in­stead. So here are our nine

Heasy hacks to spice up your cook­ing … The nat­u­ral first step is to spruce up other condi­ments with hot sauce. May­on­naise, ketchup, mus­tard, but­ter, soy sauce, citrus juice, chut­ney – they can all join forces with chilli, with pleas­ing results. At the mild and creamy end of the spec­trum – but­ter, mayo, cream cheese – we’d opt for a thicker, sweeter sauce (sriracha, Ling­ham’s or peri peri), whereas thin­ner, hot­ter vine­gar-based sauces work well with the more com­plex condi­ments (ketchup, mus­tard et al).

Stir­ring hot sauce through a can of baked beans as you heat it up will bring a wel­come kick to your fry-up or baked tat­tie. Top

Condi­ments Baked beans

with grated cheese and you’re sorted.

Frank’s Red­hot Sauce is fa­mous as the spice in the orig­i­nal buf­falo wings, and serves as a good ex­am­ple of how much hot sauce loves a bird. It is also a wel­come ad­di­tion to any mari­nade – but­ter­milk­based, or oth­er­wise.

Of course, be­yond chicken, hot sauce is all you need to bring some spice to stews, ra­gus, hot­pots and braises. US web­site Food52 lists Andy Ward & Jenny Rosen­strach’s pork shoul­der ragu in their “ge­nius recipes” col­umn: the meat braises in tomato, wine, thyme, oregano, fen­nel, onion, gar­lic and a cru­cial ta­ble­spoon­ful of hot sauce. Try out the same amount

Chicken Stews

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