Serious Eats: Talk
Ginger based condiment
I had ginger tea with a dash of ground cayenne pepper and freshly cracked black peppercorns a few mornings ago and thought it would make a good condiment on meats or as a stir fry sauce. I was thinking about making something similar to Thai sweet hot pepper sauce but I don't want it to be too sweet. Karo syrup isn't as sweet as sugar syrup and I was wondering if I should use this instead of sugar or if I need some sugar syrup or other thickening agent to give it the proper consistency. Could I use a bit of tapioca starch as a thickener since I have it on hand? Has anyone ever made something like this? Are there recipes available? I don't mind winging a recipe, it's about the only way I cook, but it would be nice to have some preliminary data before setting out.