Thursday, September 12, 2019

What is The Secret Knowledge to Making The Perfect Sauces


Sauce Knowledge: Sauces Introduction


What is Sauce?

  • The sauce is a liquid or thick liquid that is served or used in preparing food.
  • They are used to add flavor, moisture, and appearance to the food.
  • The basic sauce in French cuisine is mother sauce.
  • The derivatives of mother sauce are the secondary sauce.
  • The sauce made by creations of someone is the chef creation sauce
  • Most of the sauces use stock or broth as a base ingredient such as brown sauce, veloute, etc
  • The quality of the sauce depends on how you make stock or broth.
Basic Sauces
Basic Sauces Introduction





Stock and Broth

  • The clear liquid is left after slowly cooking food or bones such as meat, poultry, fish or vegetables.
  • The liquid is strained and becomes the base used for sauce, soup, and stews.
  • Once strained, the stock can be boiled to remove some of the liquid to make a stock thicker and add flavor. The thicker stock is known as reduced stock



Composition of Stock Ingredients

  • 50%. Bones 
  • 100%. Water  
  • 10 %. Mirepoix, The composition: 4 onion, 2 carrots, 1 celery 
  • Bouquet garni: A bunch of herbs is thyme, bay leaf, and parsley.




How long to simmer

  • Beef or veal stock: 4 – 8 hours
  • Chicken stock: 2 – 4 hours
  • Fish stock: 30 – 40 minutes

Merepoix
Merepoix
4 Onion, 2 Carrot, and 1 celery




Bouquet Garni
Bouquet Garni
Thyme, Bay leaf and Parsley stalk
Read: 10 Types of Compound Butter to Enrich Your Dishes






Types of Stock

  1. White Stock: Blanching bone and simmer at 85°C - 90°C.
  2. Brown Stock: Roasting bones at 180°C -190°C and simmer at 85°C - 90°C.



1. How to Make Chicken White Stock

Ingredients

  • 2 kilograms. Chicken bones
  • 200 grams. Onion
  • 100 grams. Carrots
  • 50 grams. Celery
  • 1 pieces. Bouquet garni
  • 10 pieces. Black peppercorns - additional
  • 1 pieces. Whole garlic
  • 4 liters. Water


Method

  • Cut the bones along to 8–10 centimeter.
  • Wash and blanch the bones.
  • Put the bones into the stockpot and add cold water to cover the surface.
  • Simmer a few hours depend on what types and quantity of the bones.
  • Put vegetable mirepoix and bouquet garni 
  • Keep simmering temperature at 85 °C
  • Skim of the dirt and foam on the surface of the broth.
  • Strain the stock

Chicken White Stock
Chicken White Stock



2. How to Make Brown Stock

  • Cut the bones into 8 -10 centimeter
  • Put the bones on a roasting pan and roast with heat 180-190 ° C or more, approximately one hour.
  • Lift bones from the oven and put in the stockpot, add cold water to cover the bones.
  • Remove oil that remains in the roasting baking tray.
  • Add mirepoix and tomato paste on a baking tray and roast in the oven until brown, or add mirepoix during the bone slightly brown.
  • The last, after brown color, put all together (mirepoix, tomato paste, bone) in the stockpot.
  • Furthermore, just as the white stock.

Brown Veal Stock
Brown Veal Stock
Read: Coulis





Types of Thickening Agent

  • Beurre maniĆ©: Butter and Flour (uncooked)
  • Roux: Butter and Flour - 50% + 50% (cooked)
  • Slurry: Rice Flour/ Corn starch and Water/ Milk
  • Liaison: Cream and Egg Yolk

Thickening Agent
Types of Thickening Agent
Beurre maniƩ, Roux, Slurry and Liaison




Glaze or Glace

What is Glaze?

  • Simmering brown stock until slightly thick (gelatinous form).
  • The thickness of glace is when the sauce can be stick on the back of a spoon.
  • Usually, from a liter of the brown stock becomes ¼ liter meat glace.
  • The flavor of glace is tasteful and strong.
  • Half of the veal brown stock is demi-glace.
  • Half of the demi-glace is glace de viande.

Glaze de Viande
Glaze de Viande

The Secrets How to Make the Perfect Sauces

  • Choose high-quality ingredients such as tomatoes, bones, etc.
  • Make the stock by following the composition of stock ingredients.
  • Use the right thickening agent to make your sauce thick.
  • Blanch the bones before you make a stock.
  • Never boil your stock or sauce, simmering method is the best method for  getting strong  and tasteful sauce.
  • Be passionate, cook with love and love what you cook.







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