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fandomhigh2014-11-07 08:39 am
sharp_as_knives) wrote in fandomhigh2014-11-07 08:39 am
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Beginning Gourmet Cooking Techniques | Friday, 3rd period
When the students got to the Danger Shop, Hannibal nodded and waved them over to his counter at the front.
"So, now that you've learned about some of your tools, both ingredients and cookware - sauces. In classic Western cuisine, there are five sauces which are referred to as 'mother sauces'; this is because each of them can be used as a base for many other sauces, so once you learn them, you're well on your way to being able to make most sauces."
He had five dishes in front of him, and indicated them in turn; there were enough little spoons to go around.
"The first is Béchamel. It's the simplest; you don't need to prepare anything ahead of time. You only need milk, flour, and butter to start. The butter and flour you use to make a roux, as we did last week; this thickens the milk. Then herbs and spices are added; salt and pepper, often clove or perhaps onion. Many creamy or cheesy sauces start with Béchamel."
"Next is Velouté. Also fairly simple; instead of milk, you use some sort of stock, which is generally prepared ahead of time. It can be poultry, veal, fish, or any other meat which makes a light stock. Then you thicken that with the roux. Mushroom sauce and many seafood sauces are made from this."
"Espagnole is a brown sauce. A little more complex. It begins the same as the velouté, but with a darker stock, such as beef. Tomato puree and vegetables are also added. Again, some mushroom sauces use this, and also some wine-based sauces. It's often cooked together with stock to make a demi-glace which is used in other sauces."
"The fourth is Hollandaise. It has only two basic ingredients - clarified butter and egg yolks. Herbs and lemon are often added. It is a permanent emulsion; the butter and eggs would not normally mix, like oil and vinegar. But when combined correctly, the sauce will not separate. There are a number of other sauces that use this as a base, but it's not uncommon to see it used on its own, either, particularly on vegetables."
"The last of these is tomato sauce. Which is not, generally speaking, what you'll find on a pizza," he noted wryly. "Vegetables are sautéed, traditionally in pork fat, then added to tomatoes, stock, and perhaps some further bones or meat, and it's cooked in the oven. Traditionally it's also thickened with a roux, although the tomatoes are often enough of a thickening agent."
"Today we'll be working through as many of these as you're able. Those of you who have done this before, I'll expect a bit more of you. I do suggest you all attempt them in this order; I'd rather you made a good béchamel than five lumpy sauces. And I trust you're all familiar with a roux by now, but if you should need help, please let me know."
"So, now that you've learned about some of your tools, both ingredients and cookware - sauces. In classic Western cuisine, there are five sauces which are referred to as 'mother sauces'; this is because each of them can be used as a base for many other sauces, so once you learn them, you're well on your way to being able to make most sauces."
He had five dishes in front of him, and indicated them in turn; there were enough little spoons to go around.
"The first is Béchamel. It's the simplest; you don't need to prepare anything ahead of time. You only need milk, flour, and butter to start. The butter and flour you use to make a roux, as we did last week; this thickens the milk. Then herbs and spices are added; salt and pepper, often clove or perhaps onion. Many creamy or cheesy sauces start with Béchamel."
"Next is Velouté. Also fairly simple; instead of milk, you use some sort of stock, which is generally prepared ahead of time. It can be poultry, veal, fish, or any other meat which makes a light stock. Then you thicken that with the roux. Mushroom sauce and many seafood sauces are made from this."
"Espagnole is a brown sauce. A little more complex. It begins the same as the velouté, but with a darker stock, such as beef. Tomato puree and vegetables are also added. Again, some mushroom sauces use this, and also some wine-based sauces. It's often cooked together with stock to make a demi-glace which is used in other sauces."
"The fourth is Hollandaise. It has only two basic ingredients - clarified butter and egg yolks. Herbs and lemon are often added. It is a permanent emulsion; the butter and eggs would not normally mix, like oil and vinegar. But when combined correctly, the sauce will not separate. There are a number of other sauces that use this as a base, but it's not uncommon to see it used on its own, either, particularly on vegetables."
"The last of these is tomato sauce. Which is not, generally speaking, what you'll find on a pizza," he noted wryly. "Vegetables are sautéed, traditionally in pork fat, then added to tomatoes, stock, and perhaps some further bones or meat, and it's cooked in the oven. Traditionally it's also thickened with a roux, although the tomatoes are often enough of a thickening agent."
"Today we'll be working through as many of these as you're able. Those of you who have done this before, I'll expect a bit more of you. I do suggest you all attempt them in this order; I'd rather you made a good béchamel than five lumpy sauces. And I trust you're all familiar with a roux by now, but if you should need help, please let me know."
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Listen to the lecture, taste the sauces
Make your sauces!
Re: Make your sauces!
She did pride herself on making a really good béchamel, though, which was a good starting point, so the velouté and espagnole didn't give her much trouble, and she didn't do too badly with the tomato sauce, although it was a little bit lumpy.
The hollandaise was kind of tricky, though.
Re: Make your sauces!
Re: Make your sauces!
Re: Make your sauces!
Re: Make your sauces!
Because wasted food would be terrible.
Re: Make your sauces!
Eat Hannibal's Food!
Baked rigatoni with béchamel sauce (http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-rigatoni-with-bechamel-sauce-recipe2.html)
Chicken wellington with mushroom velouté sauce (http://www.food.com/recipe/chicken-wellington-with-mushroom-veloute-sauce-321689)
Beef tenderloin with mushrooms and espagnole sauce (http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Mushrooms-and-Espagnole-Sauce-231181)
Stuffing Cakes with Sage Hollandaise (http://www.foodnetwork.com/recipes/giada-de-laurentiis/thanks-benedict-on-stuffing-cakes-with-sage-hollandaise.html)
Talk to Hannibal!
OOC!