On food and cooking the science and lore of the kitchen ( PDFDrive ) 1170

stock-based brown and white sauces, or espagnole and velouté; and the milk-based béchamel Each of these relies on a distinctive combination of roux and liquid Brown sauce consists of a stock made from browned vegetables, meat, and bones, then reduced after thickening with a roux that is cooked until the flour browns as well White sauce uses a stock made from un browned meat, vegetables, and bones, and is bound with a pale yellow roux Béchamel combines milk with a roux that is not allowed to change color at all From these three parent sauces, the cook can produce scores of offspring simply by finishing the sauce with different seasonings and enrichments Once the roux has been added to the stock, the mixture is allowed to simmer for quite a while — two hours for velouté, and up to ten in the case of brown sauce During this time, the flavor is concentrated as water evaporates, and the starch granules dissolve and disperse among the gelatin molecules, with a very smooth texture the result Brown sauce is cooked for the longest time because it’s meant to be quite clear to the eye, and this requires that the gluten proteins coagulate and be carried to the surface, where they and the tomato solids can be skimmed off Escoffier said that a sauce should have three characteristics: a “decided” taste, a texture that’s smooth and light without being runny, and a glossy appearance The taste is a matter of making fine stocks and being judicious in seasoning, while the consistency and appearance depend on how the thickening is accomplished Generally, long and patient simmering is necessary, so that there will be little or no vestige of granular structure left to the starch, and the insoluble gluten proteins will be caught up in the surface scum and so removed from the sauce Gelatin contributes some body to the stock-based sauces, but the starch is what gives them most of their ... texture that’s smooth and light without being runny, and a glossy appearance The taste is a matter of making fine stocks and being judicious in seasoning, while the consistency and appearance depend on how the thickening is accomplished... that the gluten proteins coagulate and be carried to the surface, where they and the tomato solids can be skimmed off Escoffier said that a sauce should have three characteristics: a “decided” taste, a texture that’s smooth and light without being...among the gelatin molecules, with a very smooth texture the result Brown sauce is cooked for the longest time because it’s meant to be quite clear to the eye, and this requires that the gluten proteins coagulate and be