|
Roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Uses The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. It is often cooked to a medium or dark brown color, which lends much richness of flavor, but make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roux Bianco
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Uses The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. It is often cooked to a medium or dark brown color, which lends much richness of flavor, but make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called " the trinity" by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Curry
is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as . Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (''tonkatsu''; usually pork or chicken) with Japanese curry sauce. In the UK, '' katsu curry'' is sometimes applied to any type of Japanese curry. Overview Curry originates in Indian cuisine and was brought to Japan from India by the British. The Imperial Japanese Navy adopted curry to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry. It is also nutritious, and easy to cook in mass quantity. The dish became popular and available for purchase at supermarkets and restaura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mother Sauce
In French cuisine, the mother sauces (french: sauces mères), also known as in French, are a group of sauces upon which many other sauces"daughter sauces" or are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on those presented in the 1907 English-language edition (''A guide to modern cookery'') of his seminal cookery book ''Le guide culinaire'': * Béchamel sauce: White sauce, based on milk thickened with a white roux. * Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). * Tomato sauce (sometimes or ): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. * Velouté sauce: Clear sauce, made by reducing clear s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice, noodles, chips (fries) and mashed potatoes. History Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''The Forme of Cury,'' a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Velouté Sauce
A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the " mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. ''Velouté'' is French for ' velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). Derived sauces ''Sauce velouté'' often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: * Albufera sauce: with addition of meat glaze, or ''glace de viande'' *Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream *Aurore: tomato purée *Bercy: shallot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béchamel Sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine. Origin The first recipe of a sauce similar to bechamel is in the book by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in ''The Modern Cook,'' written by Vincent La Chapelle and published in 1733, in which the following recipe for "Turbots (a la Bechameille)" appears: There are many legends regarding the origin of bechamel sauce. For example, it is said ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote '' Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the '' Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espagnole Sauce
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Editions Flammarion Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in ''Le Guide culinaire'', but doubted its necessity. Preparation The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock (stock made from simmering roasted bones, meats and aromatics) is added, along with roasted bones, pieces of be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tallow
Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton fat. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point. Commercial tallow commonly contains fat derived from other animals, such as lard from pigs, or even from plant sources. The adjacent diagram shows the chemical structure of a typical triglyceride molecule. The solid material remaining after rendering is called cracklings, greaves, or graves. It has been used mostly for animal food, such as dog food. In the soap industry and among soap-making hobbyists, the name tallowate is used informally to refer to soaps made from tallow. Sodium tallowate, for example, is obtained by reacting tallow with sodium hydroxide (lye, caustic soda) or sodium carbonate (washing soda). It consists chiefly of a variable mixture of sodium salts of fatty acids, such as oleic and pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
