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SAUCES Thickening agents

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Page 1: Sauces thickening

SAUCES

Thickening agents

Page 2: Sauces thickening

THICKENED SAUCES

The most well known of all thickening agents within the

kitchen is a roux. The basic roux is a combination of equal

quantities of melted butter and flour mixed over the heat

until the mix comes away from the sides of the saucepan.

There are 3 types of roux.

White

Blond

Brown

Page 3: Sauces thickening

ROUX

A white roux is generally used with milk to achieve a

bechamel.

A blond roux is achieve by cooking the butter and flour mix

for slightly longer until a light sandy colour develops. White

stock is then added to create a Veloute.

A brown roux which used flour which is browned in the

oven and then made with dripping or oil, brown stock

(estouffade) is added which makes a brown sauce.(espagnol)

Page 4: Sauces thickening

POINTS TO REMEMBER WHEN MAKING A ROUX

When cooking a roux, keep it moving in the pan to ensure even cooking. It must

be cooled slightly before adding the hot liquid to prevent lumps from forming in

the pan.

The liquid must be slowly added to ensure the sauce becomes smooth and glossy;

if the sauce is not cooked out correctly it will loose its shine.

The sauce will thicken due to the starch molecules exploding when cooked; this

need to be cooked further or the sauce will taste of flour.

Never use an aluminium pan when making the sauce as it will taint the colour

and give a metallic taste to the finished sauce.

If a roux- made sauce is kept on the heat for too long it will become too thin due

to chemical changes in the flour (dextrinisation)

Page 5: Sauces thickening

BEURRE MANIÉ “KNEADED BUT TER”

Beurre Manié is a combination of equal quantities

of flour and butter which makes a paste, this cold

uncooked mix is whisked into hot liquids and cooked

out until the desire thickness is achieved.

Beurre Manié should always be used when it is at

room temperature; it emulsifies within the sauce

more easily and prevents lumps forming.

Page 6: Sauces thickening

BREADCRUMBS/ RICE

Breadcrumbs/rice can be added to a hot sauce in

its raw state. The cooking process makes starch in

the products explode which creates a natural

thickening agent.

Page 7: Sauces thickening

BUTTER

Whisking or hand- blending small of cubes of

chilled unsalted butter into a hot sauce will give a

glossy rich texture; however, the sauce must not be

re-boiled as the butter will split

Page 8: Sauces thickening

POWDERED STARCH THICKENING AGENTS

These come in numerous forms such as;

Cornflour

Arrowroot

Fecule

To use all of these products a little powder is mixed with a cold liquid until a

paste is formed, this mix is added to hot liquid which will instantly thicken.

The paste must be smooth and added gradually because otherwise lumps will

form in the sauce.

Arrowroot becomes transparent once added to sauces and therefore is used

when thickening coulis, fruit sauce etc, when clarity is required.

Page 9: Sauces thickening

EGG YOLKS AND CREAM

This mixture is achieved by whisking the yolks,

cream and a little hot sauce which is then returned

to the pan. The sauce must not boil again as it will

curdle. The sauce thickening agent is classically

used when using velouté sauces

Page 10: Sauces thickening

BÉCHAMEL SAUCES

Below is a list of béchamel sauces. They are written in French.

Using cook books and the internet to help you. Find out is added

into the béchamel to make that sauce and name a suitable dish

where the sauce would be used.

Sauce Anchois

Sauce Moutarde

Sauce Persil

Sauce Mornay

Sauce aux oignons

Page 11: Sauces thickening

VELOUTÉ

Below is a list of Velouté sauces. They are written in

French. Using cook books and the internet to help you.

Find out what is added into the velouté to make that sauce

and name a suitable dish where the sauce would be used.

Sauce suprême

Sauce aux champignons

Sauce capres

Page 12: Sauces thickening

DEMI GLACE (ESPAGNOLE-BASED)

Below is a list of Demi glace sauces. They are written in French. Using cook books and the

internet to help you. Find out what is added into the demi glace to make that sauce and

name a suitable dish where the sauce would be

Sauce diable

Sauce poivrade

Sauce xérès

Sauce piqante

Sauce Robert

Sauce kari

Jus roti

Jus-lie