![]() ![]() ![]() grand sauce protein coagulation protein molecules that have been debatured, when exposed to continued heat for stronger and stronger bonds, squeezing out moisture that had been suspending between them hollandaise classic emulsion sauce made with vinegar reduction, egg yolks, melted butter flavored with lemon juice. often called fry pan specialty soups a third category of soups, beyond clear and thick, that is something of a catch-all, also referred to as a national soups manhattan style chowder a tomato based clam soup that is made from water, as opposed to fumet bachamel one of the mother sauces, comprised of a roux thickened with milk, flavored with an onion pique and nutmeg: ratio 1 lb white roux to 5 qts milk stabilizers examples drying powders, sugar, honey, corn syrup gums, mustard, starches, lecithin (egg yolk, soy bean) rice flour is also sued as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation stabilizers third substances are added to emulsions to act as a stabilizers or emulsifiers that help hold the other substances together glace de volaille a glace made from chicken stock mirepoix onion, carrots and celery ratio 2:1:1 cream soup a category of thicken soup made from either a bechamel or veloute base glace a stock that has been reduces down to the level where it coats spoon tomato sauce a sauce by simmering tomato in liquid with aromatics. bechamel derivatives sauce creme, sauce mornay, horseradish sauce "singer" method where flour is added to combine with the fat in a browning vegetables to form a impromptu roux to be used as a thickener as opposed to adding pre-made roux glace de viande "meat glace" or a meat stock fully reduced to a deep nappe, or until it coats the back of a spoon potato starch refine starch this gives the powder a clear white color, and the cooked starch typical characteristic of neutral taste anthoxanthin white pigment in veggies, veggies, acidic turns white, alkaline turns beige concasse the rough chop of a tomato that has been blanched to remove its skin and seeded derivative sauces a sauce made from one of the gran sauces, as a bearnaise is a derivative of hollandaise consomme a perfectly clear broth made by using a mix of proteins, vegetables and scid to form a raft that will filter out solids and leave it perfectly clear demi-glaze literally "half glaze" a mixture of equal proportions of brown stock and brown sauce that has been reduced by half slurry a mix of starch dispersed in a cold liquid to prevent limping thickening agents any of number of agents used to thicken soups or sauces, including flour, potato starch, rice starch, corn starch, arrowroot glace de poisson a glace made from a fish stock stock pot a pot straight sides that is taller than it is wide, often has a spigot at the bottom sautoir a shallow pan vertical sides and handle. ![]() ratio 1 lb blond roux, 1.25 g chicken stock, 8 oz white mirepoix sauteuse a shallow pan with slanted sides and a handle, sautee pan seeding removing the seeds from vegetables food mill grinding vegetables, most often potatoes or tomatoes. Starch gel the portion of a starch thickens a liquid and remains clear steam jackets kettles a large, free standing or table top kettle that is heated by steam circulated through the double side walls, which heats large amounts quickly and evenly mince a very fine cut, suitable for some vegetables, like garlic, or herbs dicing co cut into small cubes bouquet garni seasoning packets made up of one sprig of thyme, 1 bay leaf, several parsley stems, and 2-3 leaves which serve as a wrapper then is tied into bundle onion pique an onion stubbed with a number of whole cloves and a bay leaf, used for seasoning bachamel sauce emulsion a colloidal suspension in which one liquid is dispersed throughout another liquid, with which it cannot evenly mix jus de veau lie a veal or vegetable sauce thickened with arrowroot or cornstarch grand sauce one of the traditional french "mother" sauces from which all others are made types of thick soup cream, puree, and bisque sauce veloute sttock thickened with roux. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |