¿Qué es Plum Sauce?
A sweet and sour condiment made from plums, apricots, vinegar, sugar, and spices, commonly used in Chinese cuisine.
¿A qué sabe Plum Sauce?
Plum Sauce tiene un sabor sweet, tangy, fruity, savory, umami (from spices) con aromas fruity, aromatic, sweet-sour.
- Taste
- Sweet, Tangy, Fruity, Savory, Umami (from spices)
- Texture
- Thick, Smooth, Viscous
- Aroma
- Fruity, Aromatic, Sweet-sour
- Acidity
- Medium
Technical Metrics
Información Nutricional
Per 2 tbsp (30g)El Secreto del Chef
For an extra layer of flavor, warm plum sauce gently with a tiny bit of fresh ginger and garlic before serving as a dipping sauce.
Sustitutos y Proporciones de Plum Sauce
El mejor sustituto para Plum Sauce es Duck Sauce (or "Orange Sauce"), usado en una proporción de 1:1. Very similar flavor profile and use, often interchangeable.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Duck Sauce (or "Orange Sauce") Mejor | 1:1 | Very similar flavor profile and use, often interchangeable. |
| Apricot Jam/Preserves | 1:1 (add a splash of vinegar) | Provides fruitiness and sweetness, needs acidity for balance. |
| Sweet and Sour Sauce | 1:1 | General sweet and sour profile, but usually less fruit-forward. |
| Hoisin Sauce (for savory uses) | 1:1 | Different flavor (soy-based), but can work for glazing or dipping with similar viscosity. |
Cómo Elegir y Almacenar Plum Sauce
- Read labels for sugar content and quality of ingredients.
- Store in the refrigerator after opening.
¿Con Qué Combina Bien Plum Sauce?
- Roast Duck
- Spring Rolls
- Egg Rolls
- Fried Wontons
- Pork Ribs
- Grilled Chicken
- Stir-fries.
Preguntas frecuentes
¿A qué sabe Plum Sauce?
Sweet, Tangy, Fruity, Savory, Umami (from spices) Fruity, Aromatic, Sweet-sour
¿Cuál es un buen sustituto para Plum Sauce?
El mejor sustituto es Duck Sauce (or "Orange Sauce") (1:1). Very similar flavor profile and use, often interchangeable.
¿Cómo eliges y almacenas Plum Sauce?
Read labels for sugar content and quality of ingredients. Store in the refrigerator after opening.
