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fandomhigh2016-03-01 12:24 am
sharp_as_knives) wrote in fandomhigh2016-03-01 12:24 am
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Beginning Gourmet Cooking Techniques | Tuesday, period 1
They were back in the Danger Shop again today, and Hannibal nodded at the students and waved them over to his counter at the front.
"Next week, we'll discuss what are called the 'mother sauces'; the basic sauces from which most others are developed. This week, we'll cover some of the basic techniques you'll need to make them.
"The first is called a roux. A roux starts with clarified butter." He pulled out a square block of butter and heated the pan. "Standard butter consists of butterfat, milk solids, and water. Clarifying it removes the water and milk solids. That enables it to get much hotter without burning, which makes it very good for frying." He demonstrated how to skim the butter as it cooked, leaving only the part they wanted.
"Once we have our clarified butter, we can start on the rest of the roux. A good roux is essential to many sauces. It helps to thicken them and adds some flavor. It's important not to burn it, and to make sure that the fat and the flour mix evenly." He showed how to finish making it.
"After that, the next challenge you face with any sauce, particularly as a beginner, is avoiding lumps. You must add the liquids slowly, and it helps if they're cold. If you add them too quickly, or too much at once, it won't be pretty."
After he'd demonstrated the proper technique, he nodded to them. "Today we'll be making a béchamel sauce, and you'll be clarifying your own butter and making the roux. Mademoiselle, since you've done this before, feel free to make any one of the other sauces, or another using the béchamel as a base. All of you, please let me know if you have any questions."
"Next week, we'll discuss what are called the 'mother sauces'; the basic sauces from which most others are developed. This week, we'll cover some of the basic techniques you'll need to make them.
"The first is called a roux. A roux starts with clarified butter." He pulled out a square block of butter and heated the pan. "Standard butter consists of butterfat, milk solids, and water. Clarifying it removes the water and milk solids. That enables it to get much hotter without burning, which makes it very good for frying." He demonstrated how to skim the butter as it cooked, leaving only the part they wanted.
"Once we have our clarified butter, we can start on the rest of the roux. A good roux is essential to many sauces. It helps to thicken them and adds some flavor. It's important not to burn it, and to make sure that the fat and the flour mix evenly." He showed how to finish making it.
"After that, the next challenge you face with any sauce, particularly as a beginner, is avoiding lumps. You must add the liquids slowly, and it helps if they're cold. If you add them too quickly, or too much at once, it won't be pretty."
After he'd demonstrated the proper technique, he nodded to them. "Today we'll be making a béchamel sauce, and you'll be clarifying your own butter and making the roux. Mademoiselle, since you've done this before, feel free to make any one of the other sauces, or another using the béchamel as a base. All of you, please let me know if you have any questions."
Listen to the lecture!