🔗 READ ALL POST ABOUT SAUCE & STOCK 🔗
What is Sauce?
The sauce is a thick liquid or lite liquid that is served or can be used in preparing food.
They are used to add moisture, flavor and appearance to the food.
the all basic sauce are in the French cuisine is called Mother sauce.
The derivatives of mother sauce all are secondary sauce.
The sauce cook by creations of somebody is the chef creation sauce
almost all of the sauces use broth or stock as a base ingredient such as veloute, brown sauce etc
The quality of the sauce depends on the way you make broth or stock.
Basic Sauces Introduction
Stock and Broth ::
The clear liquid is left after slowly cooking food or bones such as poultry, fish,meat or vegetables.
The liquid is strained and becomes the base used for soup, stews & sauce.
Once it is strained, the stock can be boiled to remove some of the liquid to make a stock more thicker and add the flavor. The thicker stock is known as reduced stock
Composition of Stock Ingredients
50%. Bones
100%. Water
10 %. Mirepoix, The composition: 1 celery, 4 onion, 2 carrots,
Bouquet garni:bay leaf, parsley and A bunch of herbs is thyme, .
How long to simmer
Beef or veal stock: 4 – 8 hours
Chicken stock: 2 – 4 hours
Fish stock: 30 – 40 minutes
MerePoix
4 Onion, 2 Carrot, and 1 celery
Bouquet Garni
Thyme, Bay leaf and Parsley stalk
Types of Stock
White Stock: Blanching bone & simmer at 85-90°C.
Brown Stock: Roasting bones at 180-190°C and simmer at 85-90°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 in the Big Stock Pot and add normal temputure water to cover the surface.
Simmer a few hours depend on what types of bone and how much is the quantity of the bones.
Put vegetable mirepoix and bouquet garni
Keep simmering temperature at 85 °C
Skim of the foam & dirt on the top surface of the broth.
Strain the 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 little more, approximately 1 hour.
Lift the bones from the oven & put into the Stock Pot, add Normal cold water to till cover the bones.
Remove oil from the baking tray that remains in the roasting.
Add tomato paste and mirepoix on a baking tray and roast in the oven until get brown color, or add mirepoix during the bone slightly getting brown.
The last, after brown color, put all together (Bones,mirepoix and the tomato paste,) in the Stock Pot.
Furthermore, just as the white stock.
Brown Veal Stock
Types of Thickening Agent
Beurre manié: 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 manié, Roux, Slurry and Liaison
Glaze or Glace
What is Glaze?
Simmering brown stock until slightly thick (gelatinous form).
The thickness of the glace is when the sauce Will be sticked on the back of the spoon.
Normaly, from 1 liter brown stock becomes ¼ liter demi glace or 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
Choose high-quality ingredients such as tomatoes, bones, etc.
cook the stock by following the composition of all the stock ingredients.
alwyas Use right thickening agent to make the sauce thick.
Blanch the bones before you make a stock.
Never boil your sauce or stock, simmering method is the best method for getting strong and tasty floverful sauce.
Be passionate, cook it with love & care what you cook.
What is Mother Sauces?
Chef Auguste Escoffier was a French chef.he is one made list of 5 mother sauces in French cuisine base on the book name Le Guide Culinaire.
Five Mother sauces are Bechamel,Tomato Espanole, Veloute and Hollandaise Sauce.
The Basic Formulas of The 5 Mother Sauces
White Sauce/ Béchamel: White Roux + Milk
Blond Sauce/ Velouté: Blond Roux + White stock
Brown Sauce/ Espagnole: Brown Roux + Veal (beef bone) brown stock
Red Sauce/ Tomato:over medium-low heat chunky tomatoes Reduce until thick
Yellow Sauce/ Hollandaise: Egg yolks + clarified white part fat less butter + Acid
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