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(Washington Post)   In the latest sign that the world is full of wonderful people just waiting to make each other happy, chefs are now using old liquor barrels to age sauces   ( ) divider line
    More: Spiffy, chefs, multiprotein complex, fusion cuisine  
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1735 clicks; posted to Main » on 07 Mar 2014 at 1:53 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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2014-03-07 02:07:15 PM  
1 vote:

2014-03-07 02:05:15 PM  
1 vote:
Is a thick sauce really going to benefit much from barrel aging or infusion? Booze does because of the nature of alcohol and the fact that it's a relatively water-like liquid (so it moves around much more). Even a thin-ish sauce doesn't do that.
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