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Фотокулинар »   Recipes Builder »   SAUCES, WHITE AND BROWN
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SAUCES, WHITE AND BROWN - Белый и красный основной соус

Sauces add variety to the diet, make foods more attractive to the eye and to the palate, and thus stimulate appetite, aid digestion and improve nutrition.
WHITE AND BROWN SAUCES
The simplest method of thickening sauces is by means of a roux. Equal parts of fat and flour make the best roux. If much more fat than flour is used, the fat rises to the top of the mixture. If less fat than flour is used, the paste may burn. Therefore, if more fat than flour is required in the sauce, it should be beaten in in small pieces after the liquid is added and just before the sauce is served; if less fat than flour is required, it is better not to make it into a roux but to use another method of thickening the sauce.
All sauces thickened with corn-starch should be cooked for at least fifteen minutes. Standing over hot water in a double boiler for an hour or longer improves the flavor. Sauces thickened with flour are better if cooked for at least five minutes after thickening. The seasonings should be added just before the sauce is served.
To Make a Roux
FOR A WHITE SAUCE
The American method of making a roux for white sauce is to melt the fat, add the flour and cook only until the, mixture bubbles before adding the liquid. This saves time, but at the expense of the flavor of the sauce. The French method is to melt the fat, add the flour and cook, with constant stirring, for five minutes, before, adding any liquid. This removes the raw taste of the flour.
FOR A BROWN SAUCE
Melt the fat and allow it to brown before adding flour, then stir in the flour and stir constantly, until the flour is brown. The color depends on this browning, but care must be taken not to scorch. This long preliminary cooking is the secret of a successful brown sauce. Tomato juice or sauce may be used as liquid.
STANDARD RECIPE FOR WHITE SAUCE
THIN WHITE SAUCE.
For cream soups
1 tablespoon butter or other fat
1 cup milk
1/4 teaspoon salt
1 tablespoon flour
1/8 teaspoon pepper
MEDIUM WHITE SAUCE.
For gravies, sauces, creamed and scalloped dishes
2 tablespoons butter or other fat
1 cup milk
1/4 teaspoon salt
2 tablespoons flour
1/8 teaspoon pepper
THICK WHITE SAUCE.
For cutlets, croquettes and souffles
4 tablespoons butter or other fat
1 cup milk
1/4 teaspoon salt
4 tablespoons flour
1/8 teaspoon pepper
Use method 1 or 2 for making these sauces.
METHOD 1 Melt butter, blend in flour until smooth. Add milk gradually, stirring constantly until boiling point is reached. Reduce heat and cook for 3 minutes longer; add seasonings and blend. Place over hot water to keep hot and cover tightly to prevent film from forming.
METHOD 2 Heat milk. Blend butter or other fat and flour together and add to hot milk, stirring constantly until mixture thickens. Cook for 3 minutes longer, add seasonings and blend.
METHOD 3 When less butter than flour is used, heat 3 / 4 of the milk; mix remaining milk with flour to make a smooth paste; stir into hot milk, heat to boiling and cook until thickened, stirring constantly. Add butter or other fat and seasonings and cook for 3 minutes.
VARIATIONS OF WHITE SAUCE


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