A sauce is a liquid that has been thickened by either:A. beurre maniéB. egg yolksC. rouxD. cornflour, arrowroot or starchE. cream and/or butter added to reduced stockF. rice in the case of some shellfish bisques)G. reducing cooking liquor or stock. We will take a closer look at some of these beiow. All sauces should be…
Author: christian john
Stocks
Stock is the basis of all meat sauces, gravies, soups and purées. It is really just the flavour of meat extracted by long and gentle simmering, or theinfusion/transfer of flavour from an ingredient such as fish, vegetables or shellfish. In making stock, itshould be remembered that the objective is to draw the goodness out of…
Stocks, soups and sauces
Stocks and jus1 White or brown stock2 White chicken stock3 Fish stock (fumet de poisson)4 White vegetable stock5 Brown vegetable stock6 Beef jus7 Lamb jus8 Chicken jus9 Red wine jus10 Reduction of stock (glaze) Gravy and derivatives11 Roast gravy (jus róti)12 Thickened gravy (jus-lié)13 Pepper sauce (sauce poivrade)14 Chasseur sauce (sauce chasseur)15 Italian sauce (sauce…
Microwave cooking
Microwave cooking Microwaves are similar to the waves that carry television signals, but are at a higher frequencyFollow these guidelines when using a microwave Oven:A. Use glass, ceramic or plastic containers for food. Do ot use metal unless the oven manufacturerstates that you canB. For the test results, use round, shallow containers with straight sides.C….
Sous vide
Sous videSous vide was developed by George Pralus at the Restaurant Troisgrois in Roanne, France, in 1967, t is a technique that must be managed carefully. as there are some food safety risks. The key problems are1) It is impossible to smell vacuum packaged food and Judge whether it is fresh.2) It is impossible to…
Deep frying
Many foods can be deep fried, including:1)small pieces of lean meat2)chicken3)whole or filleted fish4)cheese5)vegetables6)prepared items such as fish cakes, fritters, samosas or spring rolls. Conventional deep-fried foods, except potatoes, are coated in order to:a. protect the surface of the food from intense heat and from fat/oil penetrating the foodb. prevent moisture and nutrients from escapingc….
Shallow frying
Follow these guidelines when shallow frying food:1)Select the correct type and size of pan. If the pan is too small, food will not brown evenly and may break up; if too large, the parts not covered by food will burn, spoiling the flavour. 2)Control the temperature carefully it should be very hot to start with,…
Grilling
Grilling is useful for some vegetables.1)Fierce heat reaches the surface of the food. This rapidly coagulates and seals the surface protein, helping to keep meat moist and add good colourand flavour.2)As long as the food is not pierced, meat will retain more juices when grilled than in any other methodof cooking.3)The food cooks quickly, so…
Braising
There are two methods of braising:1 Brown braising (for joints and cuts of meat): the meat is marinated, and may be larded (covered in strips of fatty bacon), before being cookedfollowing the method given below. 2 White braising (for vegetables, such as celery or cabbage, and sweetbreads): the food is blanchedand refreshed instead of being…
Stewing/casseroling
Stewing: meat and vegetables are usually seared in hot oil/fat then placed in a saucepan and covered with liquid (water or stock). The liquid is brought to the boil, then turned down to a low simmer. A lid is placed on the pan and the food isleft to cook slowly on the hob.Casseroling: this is…
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