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What are the contribution of careme in culinary arts?
BernieGeoligao
• Carême was intrigued by this first experience of foreign travel, variety of food in markets. Only because of him do we know, that in 1816 truffles did not did not grow naturally in the United Kingdom; that beef was of much higher quality in London than Paris; that chicken was adulterated by unscrupulous butchers with chalk to whiten the meat, turning on cooking; that mushrooms were preserved in lemon juice
• Created the first genealogy of sauces, arguing that they all evolve from four classics: veloute, béchamel, espagnol and allemande (thickened stock, thicken milked, thicken dark stock with tomato and egg/acid emulsions like Hollandaise"
• Almost single-handedly, set the tone for the way buffet food would be presented for the next 200 years.
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∙ 11y ago
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