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Sauces and Gravies
Sauce derives its name from a Latin word meaning salted. Sauce is used in different countries in different ways but has normally the same thin consistency. Sauces can be served hot or cold and can be made from a variety of ingredients more well known are mint sauce and tomato sauce. Gravy on the other hand is usually made from the juices from cooked meats incorporating flour and milk to make a thicker gravy to accompany meats such as roast beef, pork and chicken. Gravy is coloured brown by the use of sugars contained in the meat juices that are caramelized to a brown colour. Gravy is then thickened with flour and butter known as a roux. Not all sauce contains a roux such as apple sauce which is often served with roast pork. Although we might think they are the same both sauce and gravies can be made and used in totally different ways. One sure thing no matter sauce or gravy, they both add to the flavour of the dish being eaten. Did you know a chef, who is solely responsible for making sauce in commercial kitchens is known as a "saucier."
968 Questions
What does brown stock and brown roux make?
Roux is usually used to make a sauce of some kind. Using brown stock with it will most likely give you a delicious brown gravy, as long as you don't mess it up in the process.
How would soy sauce effect the taste of a dish?
Sauce in general will improve the taste of any dish- Soy Sauce is best added to Asian Food- like Fried rice/noodles, soups, stewSoy sauce is available in a variety of flavors and varies in each Asian country.
In general light/dark soy sauce is used
Can you reuse sauce in which you cooked a chicken?
Of coarse you can reuse the sauce you cooked a chicken in. Any of the bacteria that was on the chicken was "destroyed" to say. The sauce will only have a faint taste of the chicken in it, but the flavor of the sauce will still overpower that of the chickens.
Does rosemary go well with italian sauces?
Yes, rosemary pairs well with Italian sauces, particularly those that feature tomato, garlic, and olive oil. Its earthy and aromatic flavor complements the richness of the sauces, enhancing the overall taste. Additionally, rosemary can be used in marinades and accompanying dishes, adding depth to Italian cuisine. However, it's best to use it sparingly, as its strong flavor can easily overpower other ingredients.
A mignonette sauce is a vinegar-based sauce for raw oysters.
A simple basic recipe is:
1 part white wine
1 part white vinegar, or champagne vinegar
Chopped shallots
Crushed peppercorns
Serve chilled
Explain how to avoid creating lumps when mixing a roux and a liquid base together?
If you're using cornstarch or flour, you want to add it to cold liquid and dissolve it thoroughly, before adding it to your hot liquid, to avoid lumps. Be sure to whisk it quickly, as you're adding the cold liquid into the hot.
Mornay sauce starts out as a bechamel sauce (a basic roux of flour, milk & butter). Then it is added with a cheese, such as gruyere.
How long did earl Campbell play?
Earl Campbell played in the NFL for about eight seasons, from 1978 to 1985. He spent the majority of his career with the Houston Oilers before finishing his career with the New Orleans Saints. Campbell was known for his powerful running style and was inducted into the Pro Football Hall of Fame in 1991.
a light sauce is a type of sauce.... any type that is not heavy but instead light and you can eat a lot of it.
What is kioman soy sauce made of?
NATURALLY BREWED SOY SAUCE
Kikkoman Soy Sauce is naturally brewed like wine, from wheat, soybeans, water and salt, a process that takes months, allowing its rich, complex and mellow flavour to develop. Kikkoman Naturally Brewed Soy Sauce has no artificial colours, flavours, or preservatives. Use as an all-purpose seasoning for soups, casseroles, gravies, sauces, or in traditional Asian specialties and your favourite Australian dishes.
Click to view recipe using Soy Sauce
I'm going to let you in on a little secret: anything that you can buy in the store, you can make on your own! This certainly includes tomato sauces. Don't let all those "quick/easy" cooking books and shows fool you; making your own tomato sauce is easy. You don't need no stinkin' cans!
If you want only the tomato sauce:
You'll need:
1 3/4 - 2 pounds tomatoes
large cooking vessel
boiling water (to fill the vessel)
Ice water
Large bowl
1. Blanch the tomatoes
This means to submerge the tomatoes--two or three at a time--in the boiling water. Then take them out and quickly submerge them in the ice water. This will make the skins easy to peel off.
2. Cut them in half and take the seeds out, and then place them in the bowl.
3. Chop them roughly and put them in a pot with a little bit of olive olive with the juice from the bowl.
4. Simmer until desired thickness(anywhere from 15 minutes to an hour). To cheat a little beat, you could add a little flour to thicken it faster.
If you're looking for pasta sauce, saute garlic, onions, and any desired ingredients (carrots, celery, basil what have you) before adding the tomatoes. Do the exact same thing, and season with salt and pepper afterward.
The difference between sauce and puree is that puree is generally just the pureed tomatoes and sauce is usually seasoned.
How do you eat hot wings without burning your mouth?
instead of having water or soda, you can use milk, lemonade, or tomato juice. If you are entering a hot wing eating contest I suggest using what was listed.
Can you hot water bath nacho cheese sauce?
Yes, I used to work in a commercial kitchen & Nacho cheese came in 10litre bags and we used a Baine Maree ( water bath) use melted butter or cling film on top to prevent a skin formimg
What meat is in a bolognaise sauce?
usually either beef mince or more traditionally a half and half mixture of pork and veal mince.
