What would you like to know? Our development chefs are here to make sure you get the most from your Macphie ingredients to make spectacular dishes and tempting desserts.
If you have a question relating to a specific Macphie product, please type it in the box above and one of our chefs will get back to you directly to see how we can be of assistance. Unfortunately, we cannot get back to you if your enquiry is a general cooking enquiry.
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Frequently Asked Questions
Q. Can I add alcohol/lemon juice etc to Macphie ready-to-use sauces?
A. Yes, Macphie sauces are both acid and alcohol-tolerant. Levels can be added according to preferred taste.
Q. Does your brandy sauce contain real brandy or flavouring?
A. Yes it contains the finest real French brandy (13.5%), yet contains less than 3% fat. It is the perfect accompaniment to Christmas puddings, mince pies and crepes.
Q. How long will your fruit coulis keep once opened?
A. All of the ku:li Fruit Coulis should be kept refrigerated and used within 7 days. Alternatively, they are freeze-thaw stable so you can freeze them and use as required.
Q. What are your top tips for using Crème Brûlée?
A. You must gently heat the liquid to 85-90ºC, stirring continuously to activate the Macphie magic. This will ensure that the product sets when cooled. It is an extremely versatile product and you can add any combination of fruit, nuts, alcohol or flavours that you desire to create mouth-watering crème brûlées every time.
Q. What is the best cream alternative for cooking?
A. GlenDelight is an all-in-one cream alternative that out-performs dairy cream for functionality and versatility. It is suitable for savoury or sweet applications. An ideal base for sauces, it won't split and reduces to a smooth creamy consistency. It can be poured over puddings and crumbles. It whips up to 3 times its original volume and makes mousses, quenelles and cheese-cakes, or it can be piped onto sweet pastries and gateaux.
Q. Does Hollandaise Sauce split if applied to fish & put under a grill?
A. No Hollandaise will not split when used in cooking, if you want to create a glaze on the fish it is necessary to sprinkle some grated cheese on top of the Hollandaise.
Q. What sauces do you have that are suitable for serving with fish?
A. You can choose from White Wine, Cheddar Cheese, Béchamel with Butter or Sauce Blanche. Béchamel with Butter or Sauce Blanche with added grated mature cheddar cheese makes a fantastic Sauce Mornay - an ideal accompaniment for poached fish.
Q. What is the difference between Sauce Blanche and Béchamel with Butter.
A. They are both smooth, consistent sauces that make an ideal base for a variety of dishes such as lasagnas, pastas, gratins and fillings for crepes, pies and vol au vents. Béchamel has added butter and when used the results are more flavour-some and creamier than if using Sauce Blanche.
