Sauces

*Sauce is a liquid plus thickening agent and seasonings*

Different types of sauces

Making Fine Sauce:

1. Make good stocks

2. Thickening agent (for good texture, flavour and appearance)

3. Seasoning (for flavouring.. duhh)

Thickening Agents (Roux)

White Roux - Cooked briefly, used in white sauces.

Blonde Roux - Used in ivory-coloured sauces, cooked slightly longer to have colour.

Brown Roux - Cooked until develop darker colour, used in brown sauces.

Other Thickening Agents

Arrow Root

Liaison

Corn Starch

Beurre Manie

5 Leading Sauces (Mother of all Sauces)

1. Bechamel

2. Veloute

3. Espagnole

4. Tomato

5. Hollandaise

Stocks

What is 'Mise-en-place' ?

ni haa.. mise-en-place

- In French term, it means put everything in place.

- Meanwhile in culinary context, it means elementary preparation steps of food preparation. 

What is Stocks ? 

- A flavourful liquid.

- The French used to call it base/fond base as it is the basis of many classic and modern dishes. 

What is the ingredients of making stocks ? 

1. Bones - Beef, Veal, Chicken, Fish, Lamb, Turkey, Game, Ham

2. Mirepoix - Mixture of 50% onions, 25% of carrots and 25% of celery

3. Flavouring - Peppercorns, Bay leaves, Thyme, Parsley stems and garlic

4. WATER (kalau tkda water tk jadi la stock kiteww.. kuikuikui)