Basic Sauces and Thickening Techniques: A Culinary Review, Diapositivas de Conceptos Básicos de Cocina

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UNIT 1 REVIEW

2

Unit 2. Creamy and

velvet soups,

pureed soups and

stews

Methods and culinary techniques

Today’s objective ⦁ To recognize the formulas and ingredients of aromatic preparations. ⦁ To recognize the preparation methods of the basic sauces ⦁ To recognize thickening techniques

Mirepoix ⦁ Combination of aromatic vegetables that flavor funds, soups and stews. ⦁ Proportion: 50% onion + 25% celery + 25% carrot. ⦁ White mirepoix: 50% onion + 25% celery + 25% pore.

Matignon ⦁ It is a mirepoix that is always used in finished dishes, the vegetables are evenly cut and peeled. This is accompanied with small pieces of ham or bacon. ⦁ Proportion: ⦁ 50% carrot ⦁ 25% leek ⦁ 25% celery ⦁ one part bacon (25%)

Onion Brulée ⦁ It consists of half an onion peeled and burned on the flat part in order to be used in some funds or consommés to give it a golden color.

Sachet d´epice.

⦁ French term for bag of spices. Aromatic ingredients covered in sky blanket that are used to flavor the funds, it is composed of: celery, parsley stems, whole black pepper, dried thyme, bay leaf and garlic (optional).

⦁ Thickeners, flavorings and

seasonings

Thickeners. ⦁ They are additives added to liquids such as sauces, soups, stews, among others, in order to give body to the preparation.

Roux ⦁ It is prepared by cooking butter and flour together in the same proportion of weights (50/50) ⦁ Light / pale roux ⦁ Golden / blonde roux ⦁ Dark roux / coffee ⦁ Black roux

⦁ https://www.youtube.com/watch?v=e

Tf0n1HoC1w

How to make a roux like a pro

Slurry ⦁ It is starch dissolved in a cold liquid, the mixture should have the consistency of a light cream. To achieve the desired texture, it must be incorporated into the product almost at the last moment of cooking,

Beurre Manie ⦁ This mixture has equal parts by weight of smooth butter and flour. Sometimes called cold roux, ‘cause it’s not cooked before using. It is also added at the end of cooking.