Science to the rescue. Scientists Reveal How to Make the Perfect Sauce for Christmas Dinner
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Researchers have cracked the “Christmas code” and deduced the formula for the perfect holiday sauce that will decorate any table.
Christmas dinner is filled with magic and comfort, the whole family gathers at the table to spend this day together, but everything can ruin the wrong sauce – so the researchers believe, and therefore they “cracked the Christmas code” and brought out the perfect sauce recipe so that no Grinch could steal It's Christmas, writes the Daily Mail.
It occurred to him, according to University College London professor Mark Myodaunik, to use a scientific approach to analyze what makes sauce for Christmas dishes so perfect.
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During the study, he interviewed about 2,000 Britons on how to prepare the perfect Christmas sauce – do's and don'ts. It turned out that 225 respondents admitted that their sauce is too lumpy, and 20% admitted that, as a rule, they make too watery sauce.
The professor then put the data together and came up with a science-based recipe for the perfect Christmas sauce. It turned out that the ideal portion of the sauce is considered to be a volume of 115 ml – this is enough to cover the entire dish. Also, according to Myodaunik, the ideal sauce should be mixed for exactly 2.5 minutes, add juices from the roast and serve at a temperature of 69 degrees Celsius.
The professor also notes that one of the main ingredients of the sauce is juices after roasting and seasoning – this is what gives the sauce the necessary depth of taste. According to Myodaunik, following all these simple rules, you can crack the “Christmas code” once and for all and never again have a chance to spoil the holiday sauce.
According to food expert Laura Rowe, they teamed up with scientists to unravel the secret of the perfect sauce and also added a few ingredients that may seem strange, but will definitely make the sauce unique.
Ingredients for the perfect Christmas sauce:
- < li>marmite (umami flavored paste);
- black garlic;
- gochujang (Korean soybean paste);
- raspberry jam;
- soy sauce