On food and cooking the science and lore of the kitchen ( PDFDrive ) 1098

Chapter 11 Sauces The History of Sauces in Europe Ancient Times The Middle Ages: Refinement and Concentration Early Modern Sauces: Meat Essences, Emulsions The Classic French System: Carême and Escoffier Sauces in Italy and England Modern Sauces: Nouvelle and PostNouvelle The Science of Sauces: Flavor and Consistency Flavor in Sauces: Taste and Smell Sauce Consistency The Influence of Consistency on Flavor Sauces Thickened with Gelatin and Other Proteins The Uniqueness of Gelatin Extracting Gelatin and Flavor from Meats Meat Stocks and Sauces Commercial Meat Extracts and Sauce Bases Fish and Shellfish Stocks and Sauces Other Protein Thickeners Solid Sauces: Gelatin Jellies and Carbohydrate Jellies Jelly Consistency Jellies from Meat and Fish: Aspics Other Jellies and Gelées; Manufactured Gelatins Carbohydrate Gelling Agents: Agar, Carrageenan, Alginates Sauces Thickened with Flour and Starch The Nature of Starch Different Starches and Their Qualities The Influence of Other Ingredients on Starch Sauces Incorporating Starch into Sauces ... Carrageenan, Alginates Sauces Thickened with Flour and Starch The Nature of Starch Different Starches and Their Qualities The Influence of Other Ingredients on Starch Sauces Incorporating Starch into Sauces...Proteins The Uniqueness of Gelatin Extracting Gelatin and Flavor from Meats Meat Stocks and Sauces Commercial Meat Extracts and Sauce Bases Fish and Shellfish Stocks and Sauces Other Protein Thickeners... Other Protein Thickeners Solid Sauces: Gelatin Jellies and Carbohydrate Jellies Jelly Consistency Jellies from Meat and Fish: Aspics Other Jellies and Gelées; Manufactured Gelatins Carbohydrate Gelling