Everything You Need To Know About
SAUCES
AUTHOR: CH'KERA BOONE
What Does The Word Sauce Mean? Sauce is a French word taken from the Latimer Salsa, meaning salted. The oldest recorded European Sauce is Garum, the fish sauce used by the Ancient Romans.
What Is A Sauce?
In cooking, a sauce is a liquid, cream or semi-solid food served on or used in preparing other foods. Sauces need a liquid component. It is a condiment or relish for food especially a fluid dressing or topping. It is something that adds zest or piquancy.
What Is The Purpose Of Making Sauces?
Sauces provide flavour, moisture and a contrast in texture and colour. They may also serve as a medium in which food is contained.
7 Purposes and Functions of Sauces in the Culinary Work
1. Add contrast in taste: -Sometimes sauces are used to add a contrast in taste to another food. -any condiment or mixture of food, which serves to contrast with or compliment another food can be termed a sauce. (For example: a peanut butter and jelly mixture would be a sauce if it was served on a piece of bread together.) 2. Add Sharpness and Tanginess: -some sauces are used to add Sharpness or tanginess to a portion of bland food. 3. Add Texture: -Many sauces include a garnish that adds texture to the finished dish. -a dish that has a distinct texture such as a pan fried soft-shelled crab, is enhance by a smooth sauce.
4. Add Flavour: -A sauce that includes a flavour complementary on a portion of food brings out the essence of that food. 5. Add Appearance: -saucqes may add to the appearance of food sometimes as a coating which is poured or brushed over the food to give a pleasing appearance to an otherwise uninteresting item. 6. Add Moisture: -a sauce can add moisture to normally lean foods such as poultry, fish. -a sauce can also compensate for the drying effect of certain cooking techniques especially broiling, grilling, sauteing and roasting. 7. Add Eye Appeal: -a sauce can enhance a dish's appearance by adding lustre and sheen.
The 5 mother sauces everyone should know
Veloute' Veloute' is made by thickening white stock with a roux and then simmering it for awhile.
Espa gnol e Espagnole is made by thickening brown stock with a roux. It's related to Veloute', the only difference is that Espagnole is made with tomato puree and miropoix for deeper color and flavour and the brown stock itself is made from bones that have first been roasted to add color and flavour.
Tomato sauce
This sauce might be used on pizza or on pasta. First, we render salt pork and then saute aromatic vegetables. Then we add tomatos, stock and a ham bone and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps it evenly and without scorching.
l e m a Bech Bechamel is made by thickening hot milk with a simple white roux. The Sauce is then flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth. (Bechamel can be used as an ingredient in baked pasta recipes, lasagna and casserols.
e s i a d n a l l Ho Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. Hollandaise is an emulsified sauce and we use clarified butter because whole butter contains water and milk solids which can break the emulsion. Hollandaise can be used on its own and it's delicious on seafood, vegetables and eggs.
THANKS FOR READING MY EBOOK ABOUT SAUCES.