SAUCES Define Sauces: • Sauces are liquid or semi-liquid food which are used to add flavor, taste and moisture to another dish. • Sauces are not consumed by themselves which is used to prepare other food items or used as an accompaniments. Thickening agent of sauce: Types of Thickening Agent How to make? Roux Roux is an equal quantity of cooked wheat flour and clarified butter. Types of Roux: White roux: • White roux is an equal quantities of butter and wheat flours are cooked together without coloring for a minutes. • Mostly used for béchamel sauce. Blond roux: • Blond roux is an equal quantities of butter and wheat flour cooked together for some minutes in which little longer than white …show more content…
Ingredients QTY 1- Butter 100 gm. 2- Flour 100 gm. 3- Milk 1 liter 4- Onion Studded (clouted) 1 no. 5- Salt and pepper TT Method: • Boil milk with clouted. Then strain and cool the milk. • Make roux with flour and butter and cook it to a sandy texture. Add cold milk and keep on stirring with a wooden spoon to ensure no lumps are formed • Cook till the sauce thickens. This would roughly take 20-30 minutes on a medium flame. 2-Veloute Sauce: S.N. Ingredients QTY 1- Butter 100 gm. 2- Flour 100 gm. 3- White stock 1 liter 4- Mire – Poix vegetables 50 gm. 5- Seasonings TT Method: • Melt the butter in a thick- bottom pan and sweat the mire poix. • Add the flour and cooked till blond. • Allow the roux to cool. • Gradually add the boiling stock. • Stir until smooth and boil. • Allow to simmer approx. half an hour. • Pass through a fine conical strainer. 3-Mayonnaise Sauce: S.N. Ingredients QTY 1- Egg yolks 3 …show more content…
If vinegar is not used, add few drops of lemon juice • Pass through a muslin cloth; keep at warm temperature until served. • The sauce should be warmed within 2 hours of making. 5-Brown Sauce (Espagnole sauce) S.N. Ingredients QTY 1- Oil or butter 50 gm. 2- Flour 50gm 3- Mire poix 100 gm. 4- Brown Stock ½ liter 5- Tomato Puree 20 g. Method: • Heat the oil or butter in a sauce pan. • Add mire-poix and brown stock lightly. • Add flour, cook slowly to a light brown color. • Cool and mix in tomato puree. • Gradually mix in boiling stock, bring to the boil. • Simmer gently one hour, skim when necessary, and strain with muslin cloth or chinos. 6-Tomato Sauce S.N. Ingredients: QTY 1- Butter or oil 20 gm. 2- Chopped garlic 1 clove 3- Mire- poix 50 gm. 4- Flour 10 gm. 5- Fresh Tomato 100 gm. 6- Tomato Puree 50 gm. 7- Bay leaf and Thyme a little 8- Stock or water ½ liter 9- Salt and pepper TT Method: • Heat the fat in a pan • Add garlic mirepoix, blond slightly. • Mix flour cook to sandy texture. Allow to cool slightly. • Mix chopped tomato, tomato puree then gradually adds the boiling stock or water stir, bring to boil. • Simmer for one
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Salsa is a well known dish that is made in many ways. In the original times, it was made with a coalescence of chilies, tomatoes, and other spices. The original way of making salsa has been altered since the beginning. It originated back in the times of the Aztec, Mayan, and Inca civilizations(“History Of Salsa Food”). According to “History of Salsa Sauce”, The origin of salsa came from the South American region, mainly from the Spanish speaking countries (Lifestylelounge,lifestyle.iloveindia.com/lounge/history-of-salsa-food). The Spanish people found tomatoes and they added the ingredient into the
Prepare the instant pudding. Mix the pudding mix and 2 cups of cold milk in a medium bowl. Be sure to get all the pudding from the bottom of the bowl. Set aside and allow forming.
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Soups are the staple food of the nomadic tribespeople, moving from place to place in search of cattle food. They use milk and prepare butter, but choose to collect wild vegetables and hunt occasional wild animals rather than use their herds for food. Traditionally, fruit beers made from various cereals, and a slightly fermented beverage made from porridge water (maheu) are the beverages usually taken between meals rather than with food. More recently, sugar and honey-sweetened tea, coffee and commercial soft drinks are replacing the traditional and more. nourishing beverages.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
Sauces are the hands that cradle the dish, serving to compliment the elements and bring harmony to flavor. Historically, sauces were the nutritional accompaniment to starches and also put salt back into food that had leached during the cooking process (Encyclopedia of Food and Culture 2003). Antonin Carême was the first to coin the term, mother sauces, which are the foundation for other sauces called derivatives (Cuisine Foundations 2008, p. 227). Sauces have evolved in design and can be a creative signature on a classic dish. When considering the benefit of sauces you are destined for cravings of Italian cuisine! Rao’s, the beloved East Harlem neighborhood restaurant is famous for its social clout and mastery of marinara.
Great for diabetics, finally…here is a sugar free mouth watering BBQ sauce that will most certainly please even the most opinionated palate. Truthfully speaking, this sauce is one of a kind. If it wasn’t written sugar free on the bottle, you surely wouldn't know that the sauce contains no sugar in the bottle. This sauce is great for diabetics, low carbers and people generally apprehensive about their sugar ingestion. Sugar free BBQ sauce contains an incredibly low glycemic index and it has smaller amount of calories, not to mention that it is good for your teeth. Additionally, sugar free BBQ sauce is not just a sauce, but it is a tangy sugar free diet product that is with conviction; ideal for your low carb burgers.
Once the berry mixture has boiled, pour the sugar and pectin mixture into the pot. Using the wooden spoon, immediately start to stir the jam and continue to stir until all the sugar is dissolved. This may take a few minutes. Once the sugar is all stirred in well, place the lid back on and let the jam re-boil, stirring occasionally. This should take about 10-15 minutes. Make sure to keep an eye on it as it will boil out of the pot if you are not paying attention.
In a five quart Dutch oven over medium heat in hot margarine, she cooks potatoes
This sauce displays influence from the Moorish because it uses both saffron and egg yolks to give the sauces it’s vibrant “gold-ish-yellow” appearance. This sauce is traditionally made with saffron, breadcrumbs, olive oil, garlic, and egg yolks.
is assigned a value per cup. For example, buttermilk has a value of 1, while, apple sauce has a
The first step to making spaghetti is assembling the sauce. A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef.The first ingredients you’ll need are: one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano and one teaspoon of basil.The last ingredients that you’ll need