Hot Dog Sauce

Hello
I need some help on what to use to thicken up hot dog sauce I am using Wal- Mart's Great Value it taste almost the same as Hormel at 1/3 the cost but it is a little thin. I know when I keep it warm long enough it thickens up nice but I can't wait that long and if I use ground beef that drives up the cost and I might as well use Hormel. some said if I use corn starch that will change the color. Does any one out there haves any ideas.
Thank you in advance
Pete

I'd try the corn starch. That's a standard thickener. Add food coloring to bring the color back if it changes it. But now you're a chemist. It probably thickens up with heat because the moisture evaporates. You could heat it up somewhere first to dry it out some. Sounds like a lot of trouble though.

That brand might be thinner, because so much water is added.

Yes, you are getting 3 times the amount, but how much is water?

It is like liquid laundry detergent. Cheap brands sell for less money, because they are watered down.

Never add the cornstarch directly to the sauce. If you are going to use cornstarch, put it into a bowl with a LITTLE bit of water and wisk it with some hot dog sauce until the color fades away. Then add it to the pot of sauce, that you have already started to heat.

I agree about heating it up before going out, to see how much is left after the water has evaporated . Then you can determine if this deal is really a good deal and if so, most of the water has already been evaporated before you go out.

Unless, there are health code restrictions that do not allow such preparation in advance, and/or at an off-site location.

Heating and evaporating water is a standard cooking technique. To add cornstarch, mix with cool water, add to the sauce and heat till it boils. If its either flour our cornstarch, it reaches its thickening point at boiling. Problem with thickening is keeping it warm is going to evaporate water and your going to be serving jello sauce. If you want to use evaporation, I would try a can, weigh the sauce and cook off the water till its were you want and weight again. You will find the amount of water your paying for and see if its worth it. Then you will probably have to experiment a bit on cooking off the water to the point its a bit thick and will thicken more as it sits warming. I think your going to find it to be a big mess and food safety risk to save some. At home its one thing to play around and doctor up a few cans of something. For a food business your adding in your time, extra containers, storage and a big saftey hazard preparing food and making sure you don't develop food poison in the doctoring. RFJ

quote:

Originally posted by petespups

Hello
I need some help on what to use to thicken up hot dog sauce I am using Wal- Mart's Great Value it taste almost the same as Hormel at 1/3 the cost but it is a little thin. I know when I keep it warm long enough it thickens up nice but I can't wait that long and if I use ground beef that drives up the cost and I might as well use Hormel. some said if I use corn starch that will change the color. Does any one out there haves any ideas.
Thank you in advance
Pete

Try Xanthan Gum: http://www.wisegeek.com/what-is-xanthan-gum.htm

petespups are you a vendor now. From your other posts and questions just asking. There is a better way if you are.

Curb Grill
I have my frist job at the end of Sep.It is an open house with a very nice profit, I just don't want to blow it.
Pete

Don't worry, I KNOW been there-done that, scared to death always second guessing yourself and always changing things in your head. Take deep breath and relax. You won't be that bad. Just reading things here will give you insite. Just adjust. Think you are going wrong way with your chili. Cost for one. Do you have access to sams or costco?

Curbside Grill
Yes I have a sams club. In which way do you think I am going wrong with the chili.I am open to any input.
Thank you
Pete

Alot of people will say i'm wrong but would go with a better quality chili. # 10 can chefs mate carnation product can be had at Sam's. Price around $7.00. Not the best before anyone jumps on this but a good chili to start with. You don't have to thicken it up or doctor in any way. Comes without beans. A 1/4 pan will hold half the can. Have had people ask if this is my own chili because it is so good. Kind of scarey but it happens. Fool proof. Good cost/serving, has meat, and most people aren't chili experts. This is if you cannot produce the product yourself.

I have used that chili and have not had any complaints. I get a similar reaction with people asking if it was my own. There is also a frozen chili at sams club as well its a little bit more and you get less but I found that it doesn't burn like the canned one and I actually like the taste better.

a crummy chili will make the best dog taste lousy.

go the extra mile and build towards the future and your reputation.

dont be known as the guy with the good dogs but the lousy chili.

if you start trying to "doctor up" ypur chili today, next you might think that no one will notice those mystery meat dogs you are saving so much on and so on and so on.

chefs mate chili is a very good starting point.

just my opinion.