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Anyone know ingredient conversions

post #1 of 17
Thread Starter 
I currently make my own BBQ sauce and it is very good but would like to make it a little more gooey or sticky. I was thinking about substituting balsamic vinegar for the apple cider vinegar at least for part. I currently use 1 cup of cider vinegar, how much would balsamic vinegar should I use or substitute in?
post #2 of 17
1 Cup???icon_twisted.gif
post #3 of 17
Thread Starter 
My recipe has 1 cup of cider vinegar, I know balsamic vinegar is stronger so if I want to use some of it how much of it would I use instead of the cider vinegar. Ex. 1/2 cup cider, 1/4 cup balsamic??? Sorry about being unclear
post #4 of 17
Hey Dude ... if you want sticky you need sugar or syrup of some kind.
Balsamic vinegar is a lot stronger flavor than cider, so I would use only about a third to start as you can always add more.
post #5 of 17
Thread Starter 
I use 2 cups brown sugar for the sweet, but haven't tried any syrup, would that make it stickier.
post #6 of 17
Sorry Schultzy, just kiddingbiggrin.gif
post #7 of 17
Taste it. You will probably find balsamic to strong a flavor for a BBQ sauce. I would recommend lemons vice apple cider vinegar not balslmic unless your making an olive based BBQ sauce. Balsamic is more bitter so you'll want to balance it with something sweeter. Start with 1/4 and add it according to your liking. It's not that you use less in a recipe necessarily just that the flavor is might be overpowering. Maybe 1/4 balslamic and 1/4 lemon juice?
post #8 of 17
Thread Starter 
I currently use the juice of 2 lemons which is a little more than 1/4 cup. Maybe balsamic vinegar isn't what I should be trying to add, I just though it was used in recipes to make things thicker and stickier.
post #9 of 17
not sure if this would be "cheating" but you could use a thickening agent like sure gel, Xanthan Gum or something similar...
post #10 of 17
Try some molasses
post #11 of 17
Thread Starter 
Not trying to sound stupid but if I were to try molasses would I replace equal parts of the brown sugar with the molasses. Say instead of 2 cups brown sugar use 1 cup b sugar and 1 cup molasses.
post #12 of 17

1 cup of Molasses would be equal to 1/2 cup honey (flavor will be milder) OR 3/4 cup sugar and 1/4 cup water.

Maybe you should post the recipe and we can see what your trying to do?
post #13 of 17
To make it thicker I would use more tomato paste or cut back on liquids such as vinegar and water,beer etc.
Also cooking it longer to reduce the liquids and make the sauce thicker and richer in flavour.
For sticky,I would use syrups or honey.
Just my .02 worth.smile.gif
post #14 of 17
i use balsamic for a marinade so i'd go w/ about a 1/4cup theapple cider goes better in a sauce i think, like bubba said for thickening- molasses. plus, molasses gives it a nice glazed appearance & that reddish/brown color on the meat. everyone here gave good advice. you canalso research online(or look @ a bottle) for thickening agents. here's a link i googled. http://www.cliftonm.demon.co.uk/Thickening%20Agents.html most bbq sauces i'veseen made go w/ the slurry method. hope it helps.
post #15 of 17
Another trick would to put everything in a saucepan and allow it to simmer and reduced to the consistency that you want. (trick I learned in cooking school icon_mrgreen.gif )
post #16 of 17
That's what I was going to say...... PDT_Armataz_01_20.gif

If that taste is already spot on and you just want it thicker....simmer to a reduction of your choice.

Sometimes simple works best!! icon_cool.gif
post #17 of 17
lol- that would be the reduction technique.
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