![]() These need time and moisture to grow, but they won't grow when the temperature of the food is colder than 41☏ or hotter than 135☏.Ī highly flavored stock made with fish bones fish stock is very similar to fumet.Ī reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock it is sometimes referred to as "glaze."įive classical sauces that are the basis for most other sauces. ![]() Microorganisms on food that cause illness. The process of removing fat that has cooled and hardened from the surface of stock.Ī rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock. Tomato concassé is created by adding tomatoes, garlic, and seasonings to vegetable stock to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock.Ī thick, puréed sauce, such as tomato coulis.Īn aromatic vegetable broth, used for poaching fish or vegetables. ![]() ![]() The liquid that remains after the removal of the raft when making consommé.Ī mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.Ī coarsely chopped mixture. The liquid that results from simmering meat or vegetables.įrench for "bag of herbs" a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.īrown or espagnole sauce (ess-spah- NYOL):Ī grand sauce made from brown stock and brown roux.Īn amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned.Ī pierced metal or mesh cone-shaped strainer use it to strain soups, stocks, and other liquids to remove all solid ingredients. Herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and sachet d'epicesīéchamel (BAY-shah-MELL): A grand sauce made from milk and white rouxĪ thickener made of equal parts flour and soft, whole butterĪ cream soup made from puréed shellfish shells, such as lobster, shrimp, or crab. ![]()
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