Heat oil in a medium sauté pan over medium-high to high heat Potion size- 8-12 oz, dependent upon serving vessel Crouton -A bread or pasty garnish, cut into bite-size pieces and toasted or sautéed until crisp NEGATIVE -> Sweet flavor (didn't cook properly), Pieces of black burnt onion
Savory, meaty, umami, lingering mouth creel
#CULINARY FUNDAMENTALS DAY 27 QUIZLET FREE#
Liquid broth with generous amount of tender onion in each bite, should be relatively fat free Allow onions to reach a deep rich brown color Tips for caramelization -Use a wider surface area pan -> more contact between item and hot cooking surface of pan Key characteristics of onion soup -1G liquid: 5# onion Add the onions and do not disturb, do not salt at this time Aromas develop as process advances Properly caramelizing onions for onion soup -Slice onion unifomly color changes from white to light yellow to progressively deepening brown Flavor evolves and takes on a rich complexity changing from sweat to savory to bitter Because water cannot be heated above 212F unless under pressure, foods cooked with moist heat will not brown
Hot hold at 135 or higher, check temp every 4 hours Caramelization -A complex chemical reaction when sugar is exposed to relatively high heat in excess of 300F Bring up to 165 in 2 hours, stay at temp for at least 15 seconds Savory, rich, umami Reheating hearty broths for service -Reheat only what you need Ingredients should be tender to the bite but not mushy Liquid with ample garnish for every bite Bright, yet dependent on key ingredients Chill and store or finish and garnish for service Key characteristics for hearty broth soups - Very hot Add the remaining ingredients at the proper intervals (2 parts liquid: 1 part ingredients by weight) Method of making a hearty broth -Sweat the aromatics and the veg 1 sachet or bouquet garni, onion brule, or other The garnish is what gives the soup body, flavor, aroma and unique identifiable character Hearty broth basic formula (1G) -4# of one or more main flavoring ingredients, such as veg, meat, poultry, fish, legumes, or pasta Thick (cream soups, pureed soups-> veggies are thickener, bisques-> roux is thickener) Hearty broth soups -Based upon a flavorful stock or broth Long shelf life and take up less storage space 2 Main soup categories and examples -Clear (clear broth soup, hearty broth soup, consume- clarified broth) rely on high sodium ingredients for flavor Used in small amounts, 1-2 tsp at a time Commercial bases -Available in highly reduced forms and dehydrated Intense concentrated flavor of key ingredients with umami, salty from natural salts and long-lasting Solid and jelly-like and rubbery when chilled DO NO BURN THE SIDES OF THE PAN Key characteristics of finished glade -Deep golden amber to lighter meats (chix) to deep brown color (beef) simmer the stock on moderately high heat to evaporate water concentrating and reaming liquid choose an shallow pan with straight sides that is appropriately sized for the volume of stock syrupy because of the concentration of gelatin Tips on making a high quality glade -start with a high quality stock Made from high quality stock or remouillage
Simmering (C.B.) - Cooking butter over low heat until the water evaporates and the milk colics coagulate > butter has more flavor because of the milk Decanting -Pouring out the pure fat before the milk solids and water get in. Ideal for: high heat cooking (sauté), making roux, indian cuisine (ghee), warm emulsion sauces Estouffade-> a rich brown stock made with pork knuckle, veal and beef bones Clarified butter -Heating butter in a hot water bath so that the milk solids and water separate from the pure fat Strong flavor of main ingredient 'clean' French name of stocks Fond de reheat properly Key characteristics of white stocks -Hot
Add aromatics during last hour of cooking Broth (5qts) Quality stocks -good ingredients Beef stock (8-10 hrs) Volume of water needed to yield 1G stock -fish (4 1/2 qts) Can be eaten 'as is' Cooking times for stocks -Fish stock (35-45 minutes) MEAT AND BONES, mirepoix simmered together 1 sachet Ratio for 1 G broth -10# MEATY bones Blanch frozen bones to remove impurities Ratio for 1 gallon of stock -8# bones (11# fish) Remouillage White stock -Uncooked main ingredient and uncooked mirepoix The base of all cooking (sauces, soups, etc) 5 basic methods of stock production - White stock Made by simmering meat, poultry,or seafood, and mirepoix in water Fond "stocks"/ The brown liquid remaining from sautéing or braising, deglazed, flavor and color, can be used as sauce base.
0 kommentar(er)
