2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sauces are a necessary ingredient in almost all dishes. They contain many types of aromatic substances, so they help to increase the quality, taste and aroma of dishes, as well as to expand their range.
The aromatic substances of the sauces also contribute to the more intensive secretion of food juices, and hence to the fuller absorption of the consumed food.
Sauces, which contain butter, eggs, milk, cream, ham, sausages, significantly increase the nutrition and caloric content of culinary products.
The sauces are served by watering the dish, or separately, or maybe as a filling.
Depending on the temperature at which they are served, the sauces are divided into hot and cold.
Hot sauces should have the same temperature as the dish, and in some cases be even hotter than it.
Cold sauces for hot dishes are always served separately in the saucer.
The basis of the sauces are broth of meat, poultry and fish, vegetable and mushroom decoction, milk, cream, fresh and vegetable oil.
The color of the sauces depends on their composition.
Slightly fried or baked flour is added to some sauces, which gives them density. Baked flour, called dry porridge, is prepared in a pan or pan, where it is poured in a layer 2-3 cm thick and baked, stirring constantly.
For light sauces, the flour is baked until it loses the smell of raw flour and acquires the aroma of roasted walnuts. In no case, however, should it darken. For dark sauces, bake the flour until golden.
Light (white) stuffing is prepared by adding the flour in a fat heated to 45-55 degrees in a pan, saucepan or pan and frying until it gets the aroma of roasted walnuts.
Yellow porridge is prepared in the same way, except that the flour is fried on a higher heat until it acquires a light yellow color.
A dark red stuffing is prepared by frying the flour until it turns red with a slight darkening.
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