A2P cooks!

[A2P]

So I tried my hand at really cooking something up for the first time (other than something simple like Mac n' Cheese, Ramen noodles, etc.), and my first experiment was:

Buffalo Sauce!

First thing, I had 4 tbls of salted butter (or about a half stick), and I put it on the stove on simmer. Next, I prepared the buffalo mix by putting in:

1/2 tbls paprika
1/4 tsp (or a pinch) salt
1/2 cup Louisiana
Tabasco sauce.

and I stirred that for about 30 seconds.

After 5 minutes, the butter had melted quite smoothly, so I added in the buffalo mix into the pot, and raised the heat to medium-low. 1 minute in, I added in a tsp of Mrs. Dash fiesta lime seasoning into the simmering mixture to give it a bit of a kick.

After 3 minutes, I poured the sauce out, and waited for it to cool down a bit. I took a tiny spoon, tested the mix...

And unfortunately, it had little to no flavor in it at all. It was pretty spicy, and it kinda smelled amazing, but the most important part of any dish is the flavor, and when that category falls, you might as well throw it away.

I give myself a 2/10 for this little experiment. One day, I might perfect this spicy, tasty concoction, but not tonight.

Thanks for reading!

[bender5]

Re: A2P cooks!

Looking through your recipe, I'm seeing a couple things that I notice off the bat.

The main problem with your flavor is the lack of depth of the sauce. I would add things by the pinch/splash to adjust for taste.

I would suggest putting in garlic and onion powder, black pepper, apple cider vinegar, sugar, tomato paste (or ketchup if you don't have that available) and finally I'd substitute cayenne pepper for the paprika.

If you have all of those flavors in it, you can easily get away with using less Tabasco to form the flavor and spice, but to enhance the flavor you're building.


I almost never actually cook by a recipe, but find recipes that I can easily expand upon by just adding little bits of this and little bits of that until my sauces have the flavor I'm shooting for.

Good luck on your future experiments!

[25thhour]

Re: A2P cooks!

Yeah, you need to rely on multiple ingredients to create a flavour rather than one.

[massflavour]

Re: A2P cooks!

dude apple cider vinegar... lmfao man thats gross

a2p: learn how to make bechemel, velouté, and red sauce

[Razor]

Re: A2P cooks!

cot damn

[Varia]

Re: A2P cooks!

Broseph, you failed using tabasco. Use Frank's Red Hot and you will be set.

[Cavernio]

Re: A2P cooks!

You're missing acidity and sweet and any other spice besides hot. I suppose paprika's a flavor, but I find it to be very mild in general.

I guess I don't really know what buffalo sauce is, but I would probably categorize it as a bbq sauce and as such I wouldn't be putting any fat in it beyond something to perhaps brown spices first. But I guess the only bbq sauce I've made myself I add to already fatty meat, but isn't that the point? Don't get me wrong either, I have absolutely no aversion to fat and cook with too much of it generally.

Oh, one more thing, add dried spices early and fresh ones right before eating.

[Aldentron]

Re: A2P cooks!

Cavernio, buffalo sauce and bbq sauce are not similar.
i like all the things bender said, MINUS sugar and onion powder, ADD ground comino, cayenne pepper, and extra fancy chili powder.

[massflavour]

Re: A2P cooks!

def not a bbq sauce wow noob

[bender5]

Re: A2P cooks!

dude apple cider vinegar... lmfao man thats gross

the sauce needed vinegar, I happen to prefer using apple cider vinegar to white vinegar any day of the week

it's not like I suggested putting in everything as an equal part, just splashes until you find your ideal flavor

[Aldentron]

Re: A2P cooks!

apple cider vinegar is fucking awesome put that shit on your salad w/ some cranberries and chick peas MMMMM