![]() ![]() ![]() happens when making a consommé due to the salt and acid in the clarification, mixing the proteins, and warming the ingredients. longer shelf life, higher smoke point fortification adding flavor glace de gibier "game glaze" reduced game stock glace de volaille "chicken glaze" reduced chicken stock reduction made by boiling a liquid rapidly until the volume is reduced by evaporation, thickening the consistency, and intensifying the flavor broth liquid resulting from simmering vegetables, meat, fish, poultry, can be served as is, higher ingredient to liquid ratio than stock (intensified flavor) decant to draw off (a liquid) without disturbing the sediment or the lower liquid layers (method used for clarified butter) glace reduced stock glace de poisson "fish glace" reduced fish stock glace de viande "meat glaze" reduced meat stock clarification the combination of lean ground meat, minced mirepoix, herbs and spices, egg whites, and an acid (usually tomato) that is used to make a consommé clearer onion brûlé charred onion, used to impart flavor and color to stocks, to make: cut onion in half, lay cut side down in hot pan and char until almost black protein denaturation when proteins unfold or relax. cube mignonette pepper coarsely ground white peppercorns onion piqué a raw, peeled onion with cloves and bay leaves inserted into it, usually steeped in milk as a means of adding flavor when make a béchamel sauce rémouillage a secondary stock of weaker strength make by reserving the simmered bones and mirepoix from a stock and simmering them a second time sautéuse aka sauté pan, shallow skillet with sloping sides and a single long handle steam jacketed kettle kettle with double layered walls, between which steam circulates providing even heat for cooking soups stock and sauces stock pot a large pot used to make broth, usually taller than it is wide, smaller surface area so the evaporation rate is minimized during simmering, some have spouts at the bottom white stock any stock made from beef, veal, chicken, fish or vegetables simmered in water with aromatic vegetables (usually onions, carrots, and celery), because the ingredients haven't been browned, the stock is pale in color bouillon any broth made by cooking vegetables, poultry, meet, or fish in water clarified butter unsalted butter that has been slowly meled, evaporating most of the water and separating the milk solids(sink to the bottom), the clear golden liquid is poured off and reserved. brown stock a stock made from beef, veal, or chicken bones that have been browned before the liquid is added convection simmer when you simmer a pot of liquid on one side of the burner to create a current of air bubbles and liquid that pushes all the dépouillage to one side and makes it easier to skim dépouillage the impurities that rise to the top of a simmering liquid such as a stock or sauce and are skimmed off fond French term used for "stock", (_blanc, _brun, _ de vegetal) the term also refers to the browned bits of food remaining in the pan after food has been sautéed or roasted. Sautoir aka fry pan, shallow skillet with straight sides and a single long handle stock the strained liquid that is the result of cooking vegetables, meat, or fish and other seasoning ingredients in water white mirepoix mirepoix that is equal parts onion, celery, parsnip, and leek batonnet knife cut 1/4in x 1/4in x 2-2 1/2 in. ![]()
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