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Fixing a FLAT (Sauce :-))

Rain Morgan flat sauce lemon salt sauce Vinegar

Fixing a FLAT (Sauce :-))

With 'difficult' meat sauces - the taste stays 'flat' - reduce 100ml of good quality wine vinegar (spirit vinegar will only go bitter!), to about 50ml in a fast boiling pan. Add a squeeze of lemon juice and a pinch of salt; add this mixture into the sauce, teaspoon by teaspoon until the flavour pops! Note: if the sauce is slightly 'bitter' (burnt pan bitter) - add a pinch of salt - it will help!

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The elusive HOLY grail: building deep, delicious flavour every time...

Rain Morgan flavour base flavour depth sauce

The elusive HOLY grail: building deep, delicious flavour every time...

Friends often ask what they need to do to 'build' flavour. The secret is to construct the dish so that there is a dominant flavour - and a supporting cast. In truth - this is the mistake most people make - too many flavours on the same level just causes a muddle. BUT every dish needs a solid flavour base - there is a reason why the French start everything with mirepoix (2 parts onion, 1 part carrot, 1 part celery - chopped and sweated in olive oil over a moderate heat). However, if you're using an Ukuva Sauce, your...

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