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So I've got a barbecue sauce recipe I've tried twice, after liking the flavor the first time I made it. I've got no issue with the taste, but I'm looking for input on texture.
The first time I made it, I cooked it down to what seemed like the right volume. The flavors had concentrated and become wonderful, but the sauce was still thin. Not soupy thin, but like a gravy thin. In other words, it wasn't going to stick to or coat anything that wasn't perfectly flat.
The second time I made it, I cooked it down further. The flavors tasted the same to me, but I let it simmer until it actually started to thicken to the point of being more like ketchup. When I dipped a spoon into it to taste, it didn't run off the spoon as quickly, and it actually had some "stick" to it.
I didn't notice a difference in taste from batch to batch, but I know that the thicker sauce would have benefits if I were coating something to broil or grill.
My question: Are there advantages to having a thinner sauce? On the other hand, do I risk ruining anything by cooking it longer -- are there going to be undesirable changes with a sauce that has gone from saucy to thick? (And there are no ingredients in the sauce that are there to act like thickeners, just cooking the liquid out of it far enough.)
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