Ebook Wine and Food handbook (Second edition): Part 2
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Ebook Wine and Food handbook (Second edition): Part 2
Ebook Wine and Food handbook (Second edition): Part 2
PART 3:CUISINE, LAY-WWWACCOMPANIMENTSSAUCESAlthough there appear to be a wide variety of sauces, they are mostly variations on the same base, or mothe Ebook Wine and Food handbook (Second edition): Part 2er, sauces. These base sauces are:■Demi-glace—Reduced basic brown meat sauce (espagnole).■Velouté—Velvety white sauce using fish, meat, poultry or vegetable stock.■Bechamel—Savoury white sauce made with milk.■Tomato—Sauce made with fresh, tinned or puréed tomatoes.For demi-glace, velouté, bechamel a Ebook Wine and Food handbook (Second edition): Part 2nd tomato, a roux provides the basis for the sauces. There are three types: White (blanc), Blond (blond) and Brown (brun).Other base sauces (emulsionsEbook Wine and Food handbook (Second edition): Part 2
) are:■Hollandaise—Sauce made with melted butter, egg yolks, shallots, vinegar and peppercorns.Mayonnaise—Cold sauce made from egg yolks, oil, vinegarPART 3:CUISINE, LAY-WWWACCOMPANIMENTSSAUCESAlthough there appear to be a wide variety of sauces, they are mostly variations on the same base, or mothe Ebook Wine and Food handbook (Second edition): Part 2sauces (see page 118) and in addition to these sauces there is also Jus (gravy) and Jus lie (slightly thickened gravy).Examples are:■Jus lie: Stock thickened with cornflour or arrowroot.■Jus ỉié à I'Estragon: As above with tarragon essence.■Jus lie Toniute: Slightly thickened and flavoured with toma Ebook Wine and Food handbook (Second edition): Part 2to.112CUISINE, LAY-UPS AND AỈ PART 3:Liaisons, starches, fecules and other thickeners and enrichers used in sauces include:■Blood: For braised or roasEbook Wine and Food handbook (Second edition): Part 2
ted game, some poultry and rabbit dishes, sauces will have a mat appearance.■Bread: In early times bread was an almost universal thickener.■Butter: MoPART 3:CUISINE, LAY-WWWACCOMPANIMENTSSAUCESAlthough there appear to be a wide variety of sauces, they are mostly variations on the same base, or mothe Ebook Wine and Food handbook (Second edition): Part 2d double cream, and whipped cream.■Egg yolks: As fresh as possible.■Gelatin: Commercial gelatine is almost colourless and transparent and is mixed with liquids and flavourings.■Giblets and foie gras: Combine with half its weight in butter.■Starches: Thickeners: e.g. roux, beurre manié, corn starch, Ebook Wine and Food handbook (Second edition): Part 2arrowroot, potato starch, rice flour.■Yoghurt and fresh cheese: (frontage blanc): Used to finish and thicken sauces.Demi-glace—derivativesBordelaise:Ebook Wine and Food handbook (Second edition): Part 2
Chopped shallots, mignonette pepper, thyme, bay leaves, red wine, reduced, demi-glace, finished with butter.Chasseur: Minced mushrooms tossed in buttePART 3:CUISINE, LAY-WWWACCOMPANIMENTSSAUCESAlthough there appear to be a wide variety of sauces, they are mostly variations on the same base, or mothe Ebook Wine and Food handbook (Second edition): Part 2e of gherkins.PART 3:CUISINE, LAY-WWWACCOMPANIMENTSSAUCESAlthough there appear to be a wide variety of sauces, they are mostly variations on the same base, or motheGọi ngay
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