Around Apple sauce, the kitchen instantly turns into a community space: everyone would help, especially in the tasting. Cinnamon, silky, sweet and sour sauce for cooked meat. Yes, apples to meat; the Hungarian Sunday does not collapse because of this. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Dice the apple, cook it in spicy lemon water until just soft. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Blend half of it, then pour it back into the chunky part. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Thicken with cream starch and boil for one minute. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Flavored with sweet and sour mash, serve lukewarm. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Choose sour apples and leave some in chunks for a fresher texture.
- Adjust the sweetness and acidity gradually, because the flavors may become more muted when cooled.
- Cool thoroughly before serving, then stir or shake to bring the flavors together again.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.