class -03
sauces
“If you prepare the good stock you produce the good sause.”
wHAT IS SAUCES?
Sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves they add flavor, moisture, and visual appeal to another dish.
TYPE OF SAUCE
1. Béchamel sauce
White roux + Milk
2. Veloute sauce
White stock + White roux
3. ESPAGNOLE SAUCE
Brown stock + Brown roux
4. Tomato sauce
Tomato purries + Brown stock
5. Hollandaise sauce
Liason + White roux
INGREDIENTS:
1. Olive oil
2. Garlic
3. Tomato
4. Onion
HOW TO PREPARE (Tomato sauces) :
1. Score
Cut a 1-inch X in the bottom of the tomatoes. This will make their skins easier to remove. To get started, bring a pot of water to a boil in preparation for step 3 (blanching).
2. Blanch
After boiling tomatoes for 20-30 seconds to one minute, quickly remove each with a slotted spoon. Plunge tomatoes in a bowl of ice water for one minute to stop the cooking process.
3. Peel and Chop
Remove the tomatoes from the water, and peel back the flaps from the X; the skin will be easy to remove.
Finely chop the tomatoes reserving all the juices.
4. Saute Garlic
Heat extra-virgin olive oil in a large skillet over medium heat. Add garlic, and cook just until it begins to brown lightly, taking care not to burn it.
5. Combine
Add the tomatoes and reserved juices, and cook until almost all the liquid evaporates.
6. Serve tomato
Ulasan
Catat Ulasan