YWS Chef Club

YWS Chef Club

For all the cooks on YWS!

  • 9 forum topics
  • 38 wall posts
  • Created Tue Oct 21, 2014 9:18 pm

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  • Rook
    Rook · Aug 24, 2017
    Ok, I was experimenting with making a "secret sauce" because I didn't want to put my plain meatballs in spaghetti sauce, barbecue sauce, ketchup, or anything else we had on hand.

    So I mixed together some stuff. And I think it turned out pretty good?

    1 Part Raspberry Jam
    1 Part Sesame Seed Oil
    1 Part Balsamic Vinnegar
    .25 Part Sweet Baby Ray's Barbecue Sauce

    Note: the parts are probably not even proportions at all. But I barely put in any bbq sauce. I don't think it really made much of a difference. And probably any sort of vinegar would work. I just used balsamic because our White vinegar is in a gallon jug and that's too much work for a tiny little sauce cup.

    If you happen to have these ingredients in your house, why not give it a try? I'd love to see if other people think I'm crazy for liking this. Don't have meatballs? Try it on a cracker? idk.

    Lumi replied · Aug 24, 2017

    I don't think you're crazy at all! Asian cuisine is all about creating a masterful balance between sweet, salty, sour, and spicy (and umami.)

    I'm sure there are plentiful books and articles written on this, but I'm totally down to try this once I get the ingredients!


    Rook replied · Jan 10, 2018

    I'm curious if you ever tried it, lumi :thinking:


    Lumi replied · Jan 10, 2018

    I did, but I used blackberry jam instead of raspberry. It was v v thick and tasty and I've used it as a glaze more than once if I reduce it.


    Rook replied · Jan 10, 2018

    oooh yummm
    I'm glad you liked it and I'm not crazy lol



You flare, you flicker, you fade... And in the end, all your tomorrows become yesterdays.
— Megatron (Lost Light, by Roberts, Lawrence, Lafuente)